Maine Lobster Roll

Fresh-cooked lobster meat: claw and knuckle preferred, sometimes with tail, served in a top-split New England-style hot dog bun that has been buttered and griddled until golden. Two preparations dominate: the Maine style serves the lobster cold with a light coat of mayonnaise, salt, and a touch of celery. The Connecticut style serves it warm with melted butter only. The signature is sweet lobster meat, the buttery toasted bun, and either the mayonnaise lift or the warm butter richness. Restraint is the dish's whole point, anything more elaborate than this two-line description means the kitchen is overdoing it. The wine must honour the lobster's sweetness without overwhelming, handle the butter or mayonnaise fat, and hold alongside the toasted bun.