Lobster Roll Ruminations

I'm in love with lobster rolls and am a bit annoyed when people confuse them with lobster salad rolls.  It's actually sort of a continuum, starting with nothing but lobster and butter (or perhaps a touch of mayonnaise instead) to a full blown salad where veggies and binders dwarf the poor lobster that should be the star.  So I'm pleased to see that the June issue of Bon Appetit has a nice little article (link unfortunately not available, but they can't give away everything) on all the variables involved, and focusing on the lobster and bread.  A more informed take than they did several years ago when what they hyped right on their cover as a lobster roll actually was a lobster salad roll, based on its recipe.  And if anybody knows where I can get a decent lobster roll in Boulder, *please* let me know.  It's something that's basically indigenous to New England, and as the article states, everybody has a different idea of what's the best.  For me, it's a neighborhood restaurant called Kay's that has been in Woonsocket, Rhode Island since the beginning of time.  A lobster roll to die for, and at an incredibly reasonable price, to boot (nearly two thirds less than the prices you'll find in downtown Boston or Manhattan).  Oh, if I only had time for a trip meandering the coast of New England in search of the perfect lobster roll at a shack on the shore.