Newsday: Must-eat lobster rolls on Long Island
In its natural state, lobster is the least inviting food on earth, requiring the diner to penetrate a hard carapace, dig through narrow channels and sharp chambers to free the meat. So give a posthumous Nobel Prize to whoever made the first lobster roll. And be grateful to the cook who has done all the dirty work in advance, leaving you free to consume unfettered succulence without even the encumbrance of fork and knife.
Whichever way you like your lobster dressed — cold with mayonnaise or warm with melted butter — there’s a roll to satisfy you on Long Island. Here are some of our favorites.
Secreted away in a residential area is a classic of the genre, a lobster roll made with big chunks of lobster meat, Old Bay, salt, pepper, a little celery and just enough mayo heaped over some greens on a buttery, toasted brioche bun.
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