Chef, restaurateur and author Scott Conant is stopping by the TODAY kitchen to make mouth-watering lobster rolls two ways. He shows us how to make a Maine-style roll with a zesty mayo dressing and Connecticut-style rolls with a rich, warm butter sauce. Pick your favorite — there's no wrong answer.
Nothing says summer — or early summer — like a lobster roll. It's luxurious and soul-satisfying at the same time. I recall going to a shore in Maine as a kid and stopping on the side of the road for a lobster roll or at a walk-up window. This recipe brings me right back there every time I taste it.
My version of the Connecticut lobster roll is just deliciously butter-soaked. Big, meaty pieces of warm lobster make it absolutely decadent.
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