Maine vs. Connecticut: The Great Lobster Roll Debate

Cold with mayo or warm with butter? Cast your vote, and get both recipes.

There are few things that scream summer in New England quite like a lobster roll.

If you’ve ever driven the Maine coast in August, you know the scene: small roadside lobster shacks, picnic tables overlooking the water, handwritten menus, piles of lobster traps, and the smell of butter and salt air. A lobster roll eaten outside, preferably with the ocean somewhere in sight, is one of those quintessential summer experiences. Whenever I’m in Maine, having a lobster roll becomes something of a daily ritual.

But there has always been a great debate: Maine or Connecticut?

The Maine-style lobster roll is served cold, usually dressed with a light coating of mayonnaise, seasoning, and sometimes finely chopped celery. It’s piled into a buttered, grilled bun, preferably a top-split New England hot dog bun.

The Connecticut-style lobster roll takes a completely different approach. The lobster is served warm, tossed simply with melted butter, and packed into that same toasted bun.

Both have their devoted fans.

A well-made Maine lobster roll can be wonderful. The richness of the mayonnaise plays beautifully against the sweet, slightly briny lobster meat. The problem is that it’s very easy to go too far. Too much mayonnaise, celery, seasoning, or other additions and suddenly the lobster becomes a supporting player in its own sandwich.

The Connecticut roll has nowhere to hide, and that’s precisely what I love about it. Sweet lobster. Warm butter. Toasted bun. Spritz of lemon. That’s about it.

For the best of both worlds, I sometimes add a very light schmear of mayonnaise inside the toasted bun before piling in the warm, buttered lobster. Some versions also get a dash of Old Bay seasoning, and I must say, I like that too.

And contrary to what many people assume, the lobster roll actually got its start in Connecticut. The Maine version eventually became enormously popular throughout New England and beyond, and for many people it remains the classic image of a lobster roll.

For pure lobster indulgence, though, my vote goes to Connecticut.

How do you roll?

Maine or Connecticut?

Take the poll below and let me know which one gets your vote.

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A Note on the Recipes

No TB twist here. These are classics for a reason, and sometimes the smartest thing a chef can do is leave well enough alone. No reinvention, no creative liberties, just two classic lobster rolls done the way they’re meant to be.

Don’t be skimpy with the lobster. A proper lobster roll should be overflowing with it, so I call for 1½ pounds of lobster meat for four rolls, even 2 pounds if you’re feeling indulgent.

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Recipes

Connecticut-Style Lobster Roll

Serves 4

Ingredients

• 11/2 pound cooked lobster meat, preferably a combination of claw, knuckle, and tail meat

• 6 tablespoons unsalted butter

• ½ teaspoon Old Bay seasoning, or to taste (optional)

• Kosher salt, as needed

• 4 top-split New England-style hot dog buns

• 2 tablespoons softened butter, for grilling the buns

• Lemon wedges, for serving

Procedure

1. Cut the lobster meat into generous bite-size pieces. Leave some of the claw meat whole if possible.

2. Melt the 6 tablespoons butter in a sauté pan over low heat. Add the lobster and gently warm it in the butter. Do not cook it aggressively; you’re simply warming the lobster through.

3. Season with a small pinch of Old Bay (if using) and salt to taste.

4. Lightly butter the outside of the buns and toast them in a skillet or on a griddle until golden brown on both sides.

5. Divide the warm, buttery lobster among the toasted buns. Spoon a little of the butter from the pan over the top.

6. Serve immediately with lemon wedges.

TB Note: It's very important to heat the lobster over very low heat; if the lobster gets too hot, it will become tough.

Maine-Style Lobster Roll

Serves 4

Ingredients

• 11/2 pound cooked lobster meat, preferably a combination of claw, knuckle, and tail meat

• ⅓ cup mayonnaise, plus more only if needed

• ¼ cup very finely diced celery

• 2 tablespoons finely sliced chives (optional)

• 1 teaspoon fresh lemon juice

• ¼ teaspoon Old Bay seasoning, or to taste (optional)

• Kosher salt, as needed

• Freshly ground black pepper, optional

• 4 top-split New England-style hot dog buns

• 2 tablespoons softened butter, for grilling the buns

• Celery leaves, for garnish (optional)

Procedure

1. Cut the lobster into generous bite-size pieces and place in a mixing bowl.

2. Add the mayonnaise, celery, chives (if using), lemon juice, and Old Bay.

3. Fold everything together very gently, just until the lobster is lightly coated. Taste and adjust the seasoning. Add additional mayonnaise only if necessary.

4. Refrigerate for about 20–30 minutes if you want the filling thoroughly chilled.

5. Butter the outside of the buns and toast on a griddle or in a skillet until golden brown.

6. Divide the chilled lobster mixture among the warm toasted buns, garnish with a few celery leaves (if using), and serve immediately.

TB Note: The biggest mistake with a Maine lobster roll is too much mayonnaise. You want just enough to bind and lightly dress the lobster.

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With appreciation and good taste,
TB