i have tried that lobster salad dressed with creme frache ( actually the one quite close to creme fraiche : sour creme + a little heavy crem + lemon juices + chopped tarragon just squeezed out of my hand)
i thinki i ought to make new england lobster roll bun according to the recipe of chef jasper white but not his mayonaaise salad version with lobster.
i feel somewhat suspicious about the mayonnaise verison because when i made " the creme fraiche dressed lobster salad according to the recipe of chef jacque pepin it was really cremy and rich.
but i a little wonder because i didnt yet try or taste any mayo lobster salade.
which choice do you think more fit into the lobster salde of lobster roll? mayo or creme fraiche?