Full Breakdown
New England Lobster Roll Divide
By Drooid · · How we work
Key Figures and Their Menus
Peter Bissell, co-owner of Highroller Lobster Co. in Portland, Maine, markets both a traditional “Maine-style” roll—cold lobster meat served with a drizzle of mayo—and a newer “Connecticut-style” option that features warm, butter-poached lobster. Highroller’s specialty mayos include roasted red pepper, fresh lime and roasted garlic, and the butter-style carries a $1 upcharge because cooks poach the meat in butter for 45 seconds to one minute.
Robert Marcarelli, a chef and restaurant owner based in Connecticut, offers only the Connecticut-style roll, serving hot lobster meat with butter and no mayo.
Sales Split and Pricing
According to Bissell, roughly half of the lobster rolls sold in the past summer were ordered with mayo and the other half with butter. Of the butter orders, about a quarter were the Connecticut-style version that includes the upcharge for butter-poached lobster.
Official Statements & Responses
He adds that the establishment has offered warm butter on cold meat from day one, but the fully warmed, butter-poached option is a recent addition.
Verbatim Quotes
- “Connecticut is very die-hard butter, no mayo. As you head a little bit north, mayo starts coming into the picture,” — Robert Marcarelli
- “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 could taste the difference between fresh meat and frozen,” — Robert Marcarelli