There is No Debate, The Connecticut Lobster Roll is Superior

Every Summer someone notices that our Connecticut/New England lobster rolls aren't coated with greasy mayonnaise, and they hightail it back to Maine to moan about how much better a lobster roll is when served cold, or with chunks of celery (Boo New York).

I'm here to take a stand. I've eaten lobster rolls up and down the Eastern seaboard, and I have the diabetes to back it up. The warm, buttered Connecticut lobster roll is the best. The latest to chime in on our yearly lobster roll debate? The New York Times. I'll save you the click, they declare both of us (CT/ME - Butter vs Mayo) winners. I disagree.

I love mayonnaise, I could eat a quarter cup of Hellman's at this very moment, and want another. Mayonnaise does not belong on lobster. I've tried it so many times when I've been in Kittery, Freeport, or Portland, Maine. I can stomach the Maine lobster roll, at least they warm the bun up. What kills me though is the New York/Long Island addition of celery. Celery belongs nowhere near any type of seafood. I've gagged when a chunk of celery interrupts the bliss of knuckle and claw meat.

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In June, fooddrinklife.com also waffled on the debate of CT vs ME rolls, stating that 'It's ok to like both'. Even the Cousins from Maine foodtrucks you see all over Connecticut offer the warm, buttered version. Victory is near, I smell weakness, and it's coming from the Motherland of lobsters, kind of smells like mayonnaise.