Oh, yeah. Lobster rolls are likewise something best left to native New Englanders, who know how to do them right: fresh, coarsely chopped lobster meat - removed from the shell, not pre-packed, fer Gawdsake. A bit of mayonnaise (and I mean, a little damn bit) to bind the meat. Top with melted, unsalted butter on a toasted NE hot dog roll.
Maybe a dash of mustard seed and a small squeeze of lemon, but that's it. No embellishment needed. Hold the celery, hold the lettuce, chives, scallions, basil or whatever - that's not how we do it here.
Now, pour a cold Sam Adams IPA and enjoy. And go, Bruins!
Now we are getting to the Heart of the food dilemma, fried clams. How could any right thinking New Englander eat batter dipped fried Clams?
I have lived in New England most of my life and have never eaten a batter dipped fried clam, never. I think that batter dipped clams were thought up by the same clowns who invented Manhattan clam chowder.