For decades, the lobster roll has been at the center of one of the Eastern Seaboard’s most fervent food debates.
Pretty much everyone agrees that lobster is delicious. But when you put it in a roll, that’s where the disagreements begin. Mayo (Maine style) versus butter (Connecticut style). Hot versus cold. Toasted bun versus . . . actually, all lobster rolls should come on a toasted bun.
So what camp are you in? Below, representatives from each side—writer Izzy Lopez and America’s Test Kitchen test cook Eric Haessler—plead their cases. But remember: When both options are lobster rolls, everybody wins.