@triaddukefan, this Mainer has little to offer in regard to lobstuh rolls, as I can't imagine combining the taste and texture of bread—mushy/toasted, buttered or mayoed—with the pleasure of a lobster meal. Yes, I tried it once, many years ago.
It didn't hurt. If memory serves, it was ok.
Now that my prejudices are out in the open, please allow me to regale you with a lobster tail, errrmm, tale from the 1960s, when some of us were in our teens, the Firesign Theatre lps were a thing, and...
I was staying in an oceanside shack with a young lady, a Mainuh as it happens.
She walked over to a dock to buy some freshly caught "bugs" (lobsters) from the lobsterman who had just docked. She sent me to the store with instructions to buy spuds, salad ingredients, and a couple gallons of rotgut, Gallo Hearty Burgandy.
As I was interested in amorous pursuits, I was silent and obedient.
Returning to the shack, I was told to pour the wine, all of it, into a cauldron. She dumped the lobsters into the chateauneuf de Plonk and set another cauldron, filled with water, to boil. My curiosity got the best of me, and I asked what was up with the lobsters and wine. She patiently explained what an animal does when suspended over steaming liquid: it tenses every muscle in its body, unless, of course, it is thoroughly s___tfaced and oblivious to its imminent doom. It's just all relaxed and tender.
My brain was yelling at me, "Utter nonsense!" But I didn't wish to upset the lobsters or my prospective nocturnal partner, so I kept quiet. The lobster meat was tender, with no taste of California grapes, and the evening was most pleasant.
No, I've never tried it again.
... so Lobster Roll is on the menu for Saturday lunch.
.
