Mark Gaier and Clark Frasier's Classic Lobster Rolls

When making a true Maine Lobster Roll, certain criteria need to be met. The bun must be a "top-loader," buttered and grilled, and there must be enough mayonnaise to coat the lobster liberally. In our opinion, most people just don't add enough mayo. Travel up and down the coast of New England and you'll encounter many versions. In fact, one of our favorites is not served in Maine at all, but in New York City at Rebecca Charles' Pearl Oyster Bar. In our version we like to use a lemon mayo and...Full Story
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