There’s not much complexity in making a lobster roll. The most complex part is the opening question: which lobster roll do you want to make? For there are actually two main varieties: the cold, mayonnaise-y one, and the hot, buttered one! Let me frame the debate for you (and show you my favorite tips and tricks), today on the Huffington Post.
Rosengarten on HuffPo: Making the Perfect Lobster Roll https://www.wine4food.com/wp-content/themes/movedo/images/empty/thumbnail.jpg 150 150 David Rosengarten https://secure.gravatar.com/avatar/5f04a0c9072de4e985d4a8e473b44053?s=96&d=mm&r=g