Short of people with severe anaphylactic reactions to shellfish, you'd be hard-pressed to find someone in this world who can't get down with the treasure that is a well-made lobster roll. There's a reason why we're willing to fork over about three times as much for one of these bad boys as we are for even the most splendorous of bacon club sandwiches.Lobster rolls reign supreme in the world of hand-held meals, when it comes down to it. And no one knows a good lobster roll better than a Mainer.Yep—that's a person from Maine, ground zero for perfect lobster. A Mainer himself, Chef Will Beriau shows us how it's done: a butter-brushed, split-top brioche roll; a simple mix of lobster meat, lemon juice, mayo, salt, and pepper; and, of course, a touch of lettuce and herbs for greenery and crunch.
We may live in a complicated world, but life is simple—and beautiful—when you're biting into this lobster roll.As for acquiring a quaint beachfront home on the New England coast, that's when things get a little trickier.RECIPE: Traditional Maine Lobster Roll