Butter poached is so much better than the mayonnaise based
throwaway4251960
No mayo, can’t see the sides of the roll, Maine should be in quotes here
fanOfreedom
This is the way
jinxykatte
In some parts of the world we try actually putting fillings inside the roll instead of on top randomly.
findnickflannel
share the spot please!
EquipmentElegant
Ahh to be a prisoner in Maine before the law
klunka
Delicious, but to be clear, this is a Connecticut Lobster Roll. Doesn’t matter where the lobster is from, Butter = Connecticut Roll, Mayo = Maine Roll.
8Francesca8
I need at least 10 of these
Legeto
No matter how many times I see these and how good it looks, I still think I’d rather just eat lobster normally.
StolenStones
They don’t typically look like that with such large chunks. FYI. That’s Rhode Island style. Classic lobster roll has a small amount of mayonnaise
nerkidner
Wild that new englanders still haven’t figured out buns! Dense or stubborn? What’s your take?
PM_ME_UR_SEXY_BITS_
I’d rather have the lobster chopped but beggars can’t be choosers and I’d 100% smash
14 Comments
Butter poached is so much better than the mayonnaise based
No mayo, can’t see the sides of the roll, Maine should be in quotes here
This is the way
In some parts of the world we try actually putting fillings inside the roll instead of on top randomly.
share the spot please!
Ahh to be a prisoner in Maine before the law
Delicious, but to be clear, this is a Connecticut Lobster Roll. Doesn’t matter where the lobster is from, Butter = Connecticut Roll, Mayo = Maine Roll.
I need at least 10 of these
No matter how many times I see these and how good it looks, I still think I’d rather just eat lobster normally.
They don’t typically look like that with such large chunks. FYI. That’s Rhode Island style. Classic lobster roll has a small amount of mayonnaise
Wild that new englanders still haven’t figured out buns! Dense or stubborn? What’s your take?
I’d rather have the lobster chopped but beggars can’t be choosers and I’d 100% smash
How much you pay?
envy . . .