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View all posts by Joey Ciaramitaro
I think if you reread, you’ll find the only problem with the Maine roll (compared to yours) is that he puts the mayo on the side – and a sheet of lettuce on top which sounds more like garnish than part of the roll.
The celery, tarragon, etc are from Manhatten chefs – and seriously, what do you expect from them?
In Rhode Island they leave out the mayo and use big pieces of lobster. You butter and toast the roll, pile in the lobster and serve drawn butter on the side for dipping or pouring by the eater.
mmm-mmm good!
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I think if you reread, you’ll find the only problem with the Maine roll (compared to yours) is that he puts the mayo on the side – and a sheet of lettuce on top which sounds more like garnish than part of the roll.
The celery, tarragon, etc are from Manhatten chefs – and seriously, what do you expect from them?
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Joey, I think you need to tell them how it is done.
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What no Ketchup!
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In Rhode Island they leave out the mayo and use big pieces of lobster. You butter and toast the roll, pile in the lobster and serve drawn butter on the side for dipping or pouring by the eater.
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Your wife makes the best lobster rolls. I’ve had them and can attest to it
Mammaw
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LOVE your PRESENTATION! Lobster is great especially when you set it up like that. I got to have one soon.
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Basic is best. I use my own homemade mayo and nothing else. Just a little butter on the side of the rolls grill them and enjoy.
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