160228 Fri Mar 05 16:13:57 -0800 2004 3 13 New England 0 859628 egads! i just had a lobster roll from John's in VH and.... well, its different. not bad, but different. i think they are using a different type of mayo, and, of course, that can have serious consequences. i might have to start going to church night on friday in vh when betsy larson ramps up production of her LRs. at least that's one way to see the light. Fri Mar 05 16:13:57 -0800 2004 0 DTC 1 859638 Mayo???? That's not a lobster roll. They are correctly made with hot lobster meat, hot butter and a top cut toasted frankfurt roll. Sat Mar 06 21:25:09 -0800 2004 859628 0 Cheshire Cat 2 859646 hell, that sounds great to me; give me butter or give me... well, I won't go that far. However, a good lobster roll that I've known is just-cooled lobster meat (claws preferably, but hey, who's gonna complain), Hellman's or homemade mayo, wee bit o' salt, piled into a buttered and grilled bun. If you aren't going to grill the bun, you might as well not even bother. Toasted? Why deny yourself the fat?? I don't know where your definition comes from, but "you say tomAYtoe and I say tomAHto." Sun Mar 07 18:21:41 -0800 2004 859638 0 DTC 3 859655 Isn't it a Connecticut thing to have lobster rolls with no mayo? Altho Red's in Wiscasset ME gives you the lobster roll with a side of butter and/or mayo. Since I grew up on lobster rolls w/ mayo (mixed in), that's what I prefer. Mon Mar 08 08:59:15 -0800 2004 859646 0 Joanie