More on lobster rolls:

http://travel2.nytimes.com/2006/08/0...20rolls&st=cse

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Excerpt:

August 4, 2006
Road Trip
On a Roll, for Lobster
By WENDY KNIGHT
SIGNS scream “Best Lobster Roll in Maine” at lobster shacks and convenience stores all along the Maine Coast. Stop to ask someone where to find the best, and you will frequently get a definitive answer. It just won’t always be the same one.

“Right there,” said Cassie Mitchell, a clerk at American Sailor Clothing in Kennebunkport, pointing an outstretched arm toward Alisson’s Restaurant, two doors down.

“I only come here for lobster rolls,” said Stacy Marotta as she finished lunch 75 miles to the northeast at Red’s Eats in Wiscasset. She and her husband and sons drive 12 hours every summer from their home in Cleveland to this part of Maine, she said, and Red’s “is our first stop when we get into town and our last stop as we head out.”

The lobster roll — “the lazy man’s lobster,” Mrs. Marotta said — traditionally consists of a toasted hot dog bun topped by pieces of fresh lobster meat and a little bit of something else. The something else is a subject of disagreement.

“Just a little mayo to hold it together, a little salt and pepper and that’s it,” said Rich Winterberg, a bartender at Alisson’s.

“No mayo,” insisted Larry Reed, a lobsterman from New Harbor, on the tip of the next peninsula east from Boothbay Harbor.

“I’m from Connecticut and down there, a lobster roll is hot and served with butter,” explained a Coast Guardsman aboard a ferry headed to Vinalhaven Island at the mouth of Penobscot Bay. “First time I had a lobster roll up here, I bit into it and said: ‘Whoa. This is cold.’ ”