There's no one way to make a lobster roll.
I learned this on a visit to Portland, Maine, where lobster rolls are not only everywhere but come in all forms. The basics are usually the same — a split-top hot dog bun stuffed with cold lobster meat — but the roll is subject to countless variations depending on where you eat.
Some questions to consider: Is the bun toasted? Should the meat be drizzled with butter or lightly dressed with mayo? Is it acceptable to mix in celery, onion, and other herbs? How much meat should there be?
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