Portland, Maine – A lively culinary debate is simmering in the state’s lobster capital. Patrons at Highroller Lobster Co., a popular spot on Portland’s waterfront, are choosing between two distinct styles of the iconic lobster roll.
Two traditions, one lobster
Highroller’s co‑owner, Peter Bissell, explains that the restaurant offers both the traditional Maine‑style roll – cold lobster meat with a drizzle of tangy mayo – and a newer Connecticut‑style option, where the lobster is briefly poached in butter and served warm with a pat of melted butter. The Connecticut‑style carries a $1 up‑charge to cover the extra preparation time.
“We just want to make people happy with fresh, never‑frozen Maine lobster meat, and our specialty mayos were our differentiating factor,” Bissell told Fox News Digital. “But we’re not dying on any of these hills. It’s really good either way.”
Local preferences
According to Bissell, roughly half of the lobster rolls sold last summer were ordered with mayo and half with butter. Of the butter‑based orders, about a quarter were the Connecticut‑style warm roll.
Robert Marcarelli, a Connecticut‑based chef who runs several restaurants that serve only the warm, butter‑laden version, says his approach is less flexible. “Connecticut is very die‑hard butter, no mayo,” he told Fox News Digital. “I will try the mayonnaise ones here and there, but my favorite is just hot lobster with butter.”
Freshness matters most
Both Bissell and Marcarelli agree that the key to a great lobster roll is fresh, never‑frozen lobster meat. “A lot of people are out there buying frozen lobster meat, and it doesn’t matter whether you put it with mayo or butter, you can taste the difference between fresh meat and frozen,” Marcarelli said.
The debate reflects a broader New England culinary divide, with Maine‑style rolls favoring cold meat and mayo, while Connecticut‑style rolls embrace warm meat and butter. For now, Portland diners can enjoy both options and decide which tradition satisfies their palate.
Original reporting: Fox News (HLL/CB) — read the source article.
