The baseline roll is in Maine, a state where putting celery in a lobster roll is a crime punishable by law. I have been stopped at the border of Maine and had my celery confiscated by customs. The lobster is very lightly dressed with mayo and served cold on a griddled buttered roll — split top, New England style, of course! This style of lobster roll is often seen on Cape Cod and the Islands, or pretty much any major fishing town in New England.
- Mix the lobster with the mayo. Add a pinch of salt to taste.
- In a frying pan, melt a little butter on medium-high heat.
- Add the bun to the pan and cook to brown on all sides, about 3 minutes. Flip and brown the other side.
- Remove the bun from the pan and load up with the lobster.
- Serve immedietly.