Serious Eats: Talk

Lobster Rolls: Your thoughts

I just got some fresh lobster from New Brunswick. I am going to be making lobster rolls. There seems to be 100+ different ideas on what constitutes an authentic lobster roll. Are the buns toasted? Do you include celery? Do you line the bun with lettuce? Are there any special other ingredients that some of you use? I even have a recipe that includes chopped fresh fennel. What are your thoughts?

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