Who Has The Better Lobster Roll-Maine Or Connecticut?

Which state does it best? One famous cook, and some lobster roll lovers, make the call.

Marc’s On The Grill is a guy who is a grilling and kitchen TV pitchman, who loves barbecuing and grilling. He reviews products that are sent to him from all over the world, that are featured on his gig with Live Shopping TV.

There isn’t a better treat on the grill than a fresh lobster roll, right? Well, Marc decided to break down the difference between two very different ways of consuming them, in a battle of two states, Maine and Connecticut.

Regular, everyday people have their own opinion as well, there are a bunch of taste test videos, that compare the two. The best one starts with the quote, "One is gross, one is good"

There are a few big differences between the two, so let’s break down the way these two states consume this New England treat:

Maine

If the meat is cold, then it’s a Maine lobster roll, baby. Maine lobster rolls are coated with mayonnaise, tarragon, and celery or scallions before it’s piled into a bun. It usually is eaten on a “New England” or “Frankfurter” roll, which is buttered on the outside, and toasted to perfection.

Connecticut

Hold the mayo and bring on the butter people! Folks from Connecticut, prefer a lobster roll served warm, and think that one served cold, is basically a “lobster salad roll.”

Another difference is what you put on it. A Connecticut roll is just a side of melted butter that you use to put on the meat, right before you take the first bite.

Who is right and who is wrong? I guess that is a matter of personal preference, but it makes for a fun debate between two New England states.