The Lobster Roll & New England Seafood Roll

Stuffie Roll

A Rhode Island clam shack move: the stuffie, a big quahog chopped with breadcrumb, the clam's liquor, onion, pepper and chouriço and baked in its shell, scooped warm onto a buttered split-top roll.

• USA
• Split Roll Sandwiches
• The Lobster Roll & New England Seafood Roll

Oyster Roll

Fried oysters on a split-top bun with tartar sauce and lemon.

• USA
• Split Roll Sandwiches
• The Lobster Roll & New England Seafood Roll

Maine Lobster Roll

Cold picked lobster barely bound with mayonnaise and lemon, mounded on a toasted split-top roll. A lobster salad on a hot-dog bun, and the version most of the country pictures.

• USA
• Split Roll Sandwiches
• The Lobster Roll & New England Seafood Roll

Fried Scallop Roll

The fried scallop roll comes off the clam-shack fryer: day-boat scallops dried and fried whole to a crisp shell over a sweet plush centre, piled hot into a griddled split-top roll.

• USA
• Split Roll Sandwiches
• The Lobster Roll & New England Seafood Roll

Connecticut Lobster Roll

Warm lobster slipped into melted butter and spooned hot into a griddled split-top roll, eaten before the butter cools. The older New England roll, and the one that never went cold.

• USA
• Split Roll Sandwiches
• The Lobster Roll & New England Seafood Roll

Clam Roll

Fried whole belly clams or clam strips on a hot dog bun with tartar sauce.

• USA
• Split Roll Sandwiches
• The Lobster Roll & New England Seafood Roll