Waterman's Lobster Co.

There are some simple rules when it comes to lobster rolls. None of these are negotiable.

Think of it as the lobster roll manifesto.

1. The roll must be a top-cut hot dog bun. Not brioche. Not sweet.

2. Butter must be applied liberally to the sides of the bun before toasting.

3. The meat must be from the Homarus Americanus lobster, from the cold waters of the American Coast. Its flesh is sweeter and more tender than its warm climate cousin.

4. Only the meat from the claws and the knuckles should be used – no tail meat, that's for restaurants with white tablecloths.

5. You can have your roll 'Maine-style' or 'Connecticut-style'. Maine-style means adding a little bit of mayo, maybe some diced celery and chives, definitely some seasoning. But absolutely nothing else. Connecticut-style means warming the meat a touch and adding melted butter before seasoning. It is the strictest of all recipes. Mess with it at your peril.

6. This is less of a rule than a piece of very solid advice – no lobster roll can be fully appreciated without good company. Make sure you have a loved one nearby for maximum enjoyment.