There are two schools of lobster roll.
Throughout New England, the predominant approach involves some sort of cool lobster salad tossed with mayonnaise, sometimes more mayo, sometimes less. But along the Connecticut shoreline, the preferred practice is to warm the lobster, toast the bun (not invariably a top-loader), and ladle melted butter over the top. Both styles are available from Red Hook Lobster Pound ($14 each), but after you've come in from the cold, the Connecticut style is superior at chasing away the residual chill.
Red Hook Lobster Pound
At Brooklyn Flea, Fort Greene
Saturdays and Sundays through March 28, inside the former Williamsburgh Savings Bank, 1 Hanson Pl. (at Flatbush Ave.)
www.Brownstoner.com/brooklynflea
Also at 284 Van Brunt St. (Verona St.-Visitation Pl.), Red Hook, Brooklyn
646-326-7650
www.Red HookLobsterPound.com
Winter hours: Friday and Saturday, noon-6:00; Sunday, noon-5:00
