Lobster in the Winter

tjby Judy Chamberlain

A heap of Maine lobster on a buttery bun with a side of Caesar salad rocks any time of year, and nobody does it better than seafood guru Jon Alexis at TJ’s Seafood Market. This is the petite size. I add mayo, which Jon says is not the way the original Connecticut lobster roll was made when it was invented near the turn of the last century.

By the time I was growing up in the Nutmeg State, the cold version with mayo and celery had become more popular than the original. Thanks to Jon, I am able to pass along to you the real story. Who else tells you these things?

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