So how do you choose which one or ones to eat? Is a Connecticut-style one better, or a Maine-style one? Should there be lobster salad or buttered meat chunks? White bread or brioche? Should there be celery, scallions, or zero fillings fucking up the natural tastes of the goddamn sea? Is steaming, boiling, or perhaps even a third totally under-the-radar cooking method the optimal process for lobster roll meat? Do you want to use all claw or is the tail fair game too?
Well I decided to dedicate my summer to figuring it out: all summer I’ll be hitting up the best lobster rolls in NYC and beyond -- including (but hopefully not limited to) roll hotbeds like Connecticut, Maine, and Rhode Island -- in an effort to identify what makes the best of the best lobster rolls so damn special. I like to call it The Quest for the Perfect Lobster Roll, and my goal is to find exactly that before the summer is up.