Lobster rolls are a classic summer treat along the eastern seaboard, especially in New England, made from fresh lobsters.

Connecticut-style lobster rolls skip the mayonnaise and opt for butter and lemon juice to coat the lobster meat before being ...

Using a slotted spoon, transfer the lobster to a medium bowl. Stir in the remaining 1 tablespoon of lemon juice and season with salt and pepper. Brush the toasted rolls with softened butter and ...

Toss the lobster with the lemon juice in a bowl ... Brush the crustless sides of the rolls with the melted butter and place on the griddle. Cook, turning once, until both sides are golden brown ...

From West Hollywood to Malibu, these L.A. spots serve East Coast-worthy lobster rolls with a California twist.

lemon juice. They are sometimes seasoned with Old Bay seasoning, salt and pepper, and/or celery. Connecticut rolls have lobster meat that is drizzled with clarified butter. They may also be served ...

unembellished lobster meat, mayo spread onto a buttered split top roll with warm lemon butter drizzled on top, which he says sells more than all of its other lobster roll variations combined.

They offer an award-winning hot lobster roll in a butter sherry sauce and are best ... mayonnaise, and a hint of lemon juice, all served on a freshly grilled bun.

Other than the lobster and lemon juice, this roll is nothing without Hellmann ... and dive deep into a fresh lobster (or crab or shrimp!) roll born from both mayo and butter, chives, and secret ...

Classic Lobster Roll: Served chilled with mayo and lemon butter Connecticut Roll: Served warm, tossed in butter Lobster Salad Roll: Served chilled, tossed in celery, mayo and lemon ...

Need a break? Play the USA TODAY Daily Crossword Puzzle. Classic Lobster Roll: Served chilled with mayo and lemon butter Connecticut Roll: Served warm, tossed in butter Lobster Salad Roll ...