LOBSTA
TRAPPAZ

MADASYN &
BOSTON BUDDAH

Classic Maine Style

The Cold Maine Lobster Roll

The gold standard. Fresh-picked lobster meat — knuckle, claw & tail — chilled and lightly dressed with just enough mayo to bind it together. Served cold in a buttered, toasted New England split-top hot dog bun. No fuss, no frills. Just pure lobster flavor that hits different. This is what Maine built its reputation on and why every lobsta lover makes the trip.

Fried Style

The Fried Lobster Roll

This is where things get crazy. Whole lobster pieces — claws, knuckles & tails — battered and deep fried to golden crispy perfection, then piled sky-high into a buttered bun. You get that signature crunch on the outside with juicy, tender lobster inside. Served hot with drawn butter and lemon on the side. This ain't your grandma's lobster roll — this is Da Trap style. If you see it on a menu, you order it. Period.

Connecticut Style

The Warm Butter Roll

The Connecticut style is for real ones who know. Skip the mayo — this roll is all about warm, tender lobster meat drenched in hot clarified butter. Simple, rich, and absolutely luxurious. The lobster is steamed and served warm so that butter soaks right in. You get that pure, clean lobster sweetness with every bite. No lettuce, no celery, no distractions. Just lobster, butter and a toasted bun. This is how lobster was meant to be eaten.

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