For Bon Appetit, by Christina Chaey.
Everyone who has even eaten a lobster roll has strongly-worded opinions on what constitutes the *perfect* version. There are those who swear by the split-top bun, while others prefer a side-split roll. If it’s not going to have butter, some say, don’t bother—while others won’t stand for a lobster roll without mayo. Let’s not even get into the debate on whether or not there should be lettuce—unless you want to start an actual war.
Fortunately, our Best-of-Both-Worlds Lobster Roll doesn’t force you to make difficult choices. Senior food editor Chris Morocco cherry-picked all of our favorite elements from the many renditions of this great sandwich out there, and rolled them into what we think is the perfect specimen.
The Bun
We took a cue from the New Englanders on this one and opted for a split-top hot dog bun. The two cut sides of the bun absorb fat (i.e. butter) beautifully, and toast to a perfect golden-brown, which you just can’t get with a side-split version.
Butter Vs. Mayo
Unless you’re going to serve that lobster roll at just the right warm temperature, any butter involved is just going to congeal into an unappealing mess. But that doesn’t mean you have to choose between butter and mayo. For our version, we toss freshly cooked lobster meat with a bit of melted butter before tossing it all in a mayo-based dressing that adds that coveted smooth texture.
The Lettuce
Yes, it’s controversial. But lining the toasted, buttered bun with lettuce provides both crunch and a waterproof barrier that keeps the bread from sogging out under the saucy lobster mix. Trust.
Get the recipe: Best-of-Both-Worlds Lobster Roll
Take apart a lobster like a champ:
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