There is nothing fancy about a lobster roll. They were invented on the side of the road. I see a lot of overly dressed-up lobster rolls in restaurants with garnishes and beds of lettuce, too much mayo, and way too many odd green bits mixed in with the lobster. I hate lettuce and celery in my lobster roll! Lobster rolls should taste like lobster, not celery! Just use a good sweet hot-dog bun, big chunks of lobster, a little mayo, and some butter and you will have perfection. I think my secret is steaming the lobster in a salty bath . . . and never tossing out the lobster liquids that are in the shells. Save every last drop. That liquid is like lobster extract . . . or lobster flavor on steroids. It's why some people refer to my roll as a Dr. Klaw Crack Roll. Trust Dr. Klaw on this one!