Am I missing something with Lobster Rolls?
Being from Florida with family in Boston and Maine, whenever we go up there to visit (summertime if possible) everyone says that we have to get a lobster roll. This forum too. So I do. I have not been impressed. I love steamed, broiled or boiled lobster when it's warm or hot and eat it as often as I can when visiting up there. Tastes fantastic. For me, cold, cool or room temp lobster has only the texture and doesn't have that great lobster flavor to justify the high cost of the roll. Tried one in November '06 at the Clam Shack in Ipswich (full-bodied clams were great) and was not impressed. Over the years I have tried places along the Maine coast and Boston trying to find out what everyone is talking about. Butter or mayo based sauces don't increase the flavor for me. Should I have them warm the lobster for me before they put it in the roll or are my taste buds just shot? Should I just give up and stick with whole steamed lobsters?
Honestly, what am I missing?