The fact that you made split top buns is perhaps …

Comment on Lobster Roll Recipe by sweeter salt.

The fact that you made split top buns is perhaps the most intense thing I have ever heard of. Impressive.

Also, I am a total lobster roll purist, but I have to say, I kind like when the mayo is smeared on the bun. It’s sort of a nice contrast (cold/firm -> creamy). I haven’t experienced the “blob it on top” technique, but that just sounds visually kinda gross. In my heart of hearts I am a “mix it in” person.

Good work!


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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.