Judging Criteria

All lobster rolls will be judged using our proprietary 3C (Three Sea) methodology, aspiring to earn a maximum of 100 points.

Crustacean (50 points maximum):

What could be more important when judging a lobster roll than the lobster meat itself?  Our first - and most important - category for evaluation is the crustacean itself. How good is the taste of the lobster meat (with sweetness typically being the indicator of a good lobster) and how well was it prepared? Lobster is easy to cook but also easy to overcook, leaving the meat rubbery and flavorless.

This category judges overall taste and quality.

Components (30 points maximum):

By my criteria, the traditional New England lobster roll contains just four key ingredients: lobster, mayonnaise (for the lobster), split top bun, butter (for grilling the bun). And it’s served cold. Usually with potato chips and a pickle spear on the side.

That said, I’m not a lobster roll fundamentalist. Please feel free to add lettuce, tomatoes, scallions, capers, bacon, or whatever you want to your roll. Serve it warm with butter if you like. Deconstruct it. I don’t care.

The lobster roll is merely a canvas and mixing up the components is where the chef’s artistry comes in. This category judges ingredients and innovation.

Construction (20 points maximum):

A sandwich, by definition, is filling surrounded by bread, usually accompanied by condiments. The challenge is to make a sandwich as generous as possible while still maintaining its edibility. Having to use a fork to eat lobster off the roll before you can pick it up defeats the whole purpose of getting a lobster roll. I want the perfect ratio of lobster to mayo and butter-grilled bun to lobster salad in every bite. Too much of any one element throws off the whole sandwich experience.

This category judges ratios and sandwich construction.

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