Lobster rolls in the U.S. are especially associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common. They tend to be virtually unheard-of in landlocked regions (such as the Upper Midwest), where fresh lobster is more expensive and more difficult to obtain.
Lobster rolls prepared in Maine generally have several common characteristics: first, the roll itself is a regular split hot dog roll that has been lightly buttered on the outside and lightly grilled; second, the lobster meat in the roll is usually served cold, rather than warm or hot; third, there can be a very light spread of mayonnaise inside the bun. The lobster meat is usually knuckle, claw, and tail meat chunks.
They are a staple summer meal throughout the Maritime provinces in Canada, particularly Nova Scotia where they may also appear on hamburger buns, baguettes, or other types of bread rolls — even pita pockets. The traditional sides are potato chips and dill pickles.