It’s hard to pick sides when it comes to something as delicious and New England as lobster rolls. Some serve it hot, while some like it cold with a spot of mayonnaise. Connecticut is home to the hot, buttery lobster meat on a soft roll, and going by certain accounts, it is where it all started. And as with anything this popular, many shacks in Maine and other parts of the region have adopted the Nutmeg State’s signature style.
Speaking of the steamy-hot variety, the last time I had one was at Abbott’s Lobster on the Noank waterfront. Their famous roll (recipient of many awards) is just two halves of a toasted bun (not roll) holding together a quarter pound (more than is found in a small lobster) of freshly-steamed lobster meat. And yes, the meat is drenched in melted, golden butter.
Best enjoyed sitting out in the open, with the sun on your back and the wind in your hair.