As a former sternman and lobster hauler (the cold pure waters off of ME), my whole family has a lobster roll habit.

The best lobster roll is cold. CT may know the hamburger, and the Polish kielbasa, but the warm roll just runs the wrong way.

When I make them, I use the crusher claw, knuckle meat, and mix in some hand-broken tail meat left over from the previous day's cook. (Steam them, let sit in the fridge *covered and sealed* overnight).

For each roll:

Two tablespoons Hellman's or a home-made aioli (light on the garlic, please)
1 teaspoon dijon mustard (or white-wine prepared mustard from powder)
1/2 teaspoon celery seed
Splash of salt, couple grinds of black pepper
Touch of apple cider vinegar to thin it all out

Heavily butter the outside of a New England hot dog roll. Place on a griddle, and crisp and flip until perfectly brown and golden. Bread should be more than just done, but butter soaked done

Mix lobster and dressing. Fill roll until roll nearly splits. Enjoy.

Note, adding a leaf of romaine is OK. Celery chunks are illegal. Pincer claw means execution.

Cheers,

-Andrew