I think my Lobster Roll is the best, but here Jasper White, chef-owner of Summer Shack in Cambridge, Massachusetts, and author of Lobster at Home, offers some advice as to what makes a real lobster roll.
1. A good amount of meat. A lobster roll should contain the meat from a one-pound lobster, about 3.5 ounces during the summer.
2. A flat-bottomed, or “top-loading,” hot-dog bun, butter-griddled like a grilled-cheese sandwich.
3. The right dressing. Hellmann’s is great, but mayo isn’t enough. Try a little mustard and a dice of cucumbers instead of celery. (BE Notes: Add old bay seasoning and some lemon juice, not too much though. And mix it first before adding to the lobster meat. I find celery is good, but make sure to get some of the light green stalk in there too, chopped, the part you find in the celery heart.)
4. On the side, some kind of pickle is important to add a little acidity; potato chips are nice. (BE Note: Whip up a salad of corn, shelled edamame, diced jalepeno, cucumber, split cherry tomato as a side dressed in a little EVOO, apple cider vinegar and lemon juice.)
5. Eat with your hands. You can get away with a knife and fork in a restaurant, but if you tried that while sitting around a picnic table anywhere in New England, the locals would probably beat you up.