Mark Bittman of the NYT argues the best lobster roll consists of one using a toasted sweet bun, knuckle and claw meat and a lot of it, salt and pepper and a drizzle of butter on top. Thats it; no mayo, celery, paprika and lettuce etc.. Simple.
Fish Friar serves this lobster roll and it's just about the best thing I have had with seafood. The only other thing that comes close to it are the bbq oysters in the Acme Oyster Bar in New Orleans.
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