New England is known for the hot/cold differences. In CT, most lobster rolls are the warm type ... chunks of lobster, with hot butter, in a grilled split-top roll. Salad types are also available ... but it's basically lobster tossed lightly w/mayo ... I don't like when the extras (celery, onion, etc.) are added in. It takes away from the lobster taste. There is no such thing as a bad lobster roll!