To be honest, lobster rolls are one of those things that I always think I want, and then when I order one, it just turns out underwhelming. There is either too much mayonnaise (NOT my definition of a lobster roll), too much lemon, it’s WARM, or there is some herb that is overpowering the delicate flavor of the lobster. I have had so many bad lobster rolls that I was starting to doubt myself; maybe I just didn’t like them…at all IPS I had eaten lobster rolls at many different places, all along the East coast, in the Lowcountry, everywhere. Nothing was satisfying and made me side-eye all lobster rolls. Then, one day in Bluffton, SC, I headed to lunch and took the plunge and ordered one. It was made with avocado and I thought, it couldn’t be bad, right? I took one bite and stopped. It was completely awful. It was lemon-y, herb-y, and just all kinds of wrong. I swore off lobster rolls for life IPS.

That is, until one day when my Aunt and Uncle were visiting and I came home to see my dad whipping up some lobster rolls and shrimp rolls for the occasion. I stopped in my tracks, worried that it would be a repeat of the last time I had a lobster roll (it was seriously a scarring experience). But I put my differences aside and had a bite that my dad made for an appetizer. It was fantastic! A little mayonnaise, a little Old Bay, wrapped up in a buttery, toasty bun. My taste buds sang. I usually don’t like lemon in my foods, but I think he even put a squeeze of it in and I still loved it! From them on, I would repeat that fantastic lobster roll (sometimes with shrimp) and always added one of my favorite herbs, chives. You can add a squeeze of lemon if you like that, but I’m not the biggest fan so I leave that out. If you’re like me and a lobster roll just never really did it for you, or if you’re unlike me and love lobster rolls, try this one out. It’s just a few ingredients and it really lets the lobster do the talking – which is what this sandwich is all about IPS.