They use only claw and knuckle (the knuckle is really more of an elbow though tbh), because while the tail is the most coveted piece of any whole-lobster meal, the knuckle and claw are sweeter, more tender, and better suited to rolling. I tend to agree, though I’m not a proselytizer on the subject just yet.
The roll here was amply stuffed with the sweetness, tossed in a very light amount of homemade mayo with a hint of lemon, topped with enough sliced scallion to add a little flavor (but not overpower anything), dotted with celery, and mounded on a bed of texture-adding shredded lettuce. Very simple, very well executed, very solid.
Early on, when discussing this project, I made a prediction that a lot of these rolls would come down to the bun, it’s one of the easiest parts of the process to mess up. The bun here is great. A buttery split-top hot dog bun, griddled just enough to retain firmness, it was a near-perfect shellfish delivery system.