While the origins of the infamous lobster roll may be hotly contended (Did it get its start at Perry’s in Milford, CT? Red’s in Wiscasset, ME? Or did it all begin in Long Island, NY?), there’s no denying the humble sandwich has become as distinctly “New England” as their beloved Pats. And residents of Connecticut and Maine have been known to staunchly defend their respective preparations: Maine-style rolls traditionally made with a buttered and toasted split-top hot dog bun (called a New England roll), cold chunks of claw, knuckle and tail meat, mayonnaise, tarragon and celery or scallions; Connecticut-style doused simply in drawn butter and served hot. Gabriel Davila, owner of the Lido Beach Restaurant, doesn’t deal in the way of Connecticut nonsense, offering three lobster roll variations in the Maine camp, saying many of his patrons come from the New England area. Though the “restaurant” lacks a solid roof and food is served up via a beach pavilion window, the ever-changing dishes on the menu come from the minds of culinary-trained chefs, the line to order often snaking all the way back to Lido’s sands. “These things sell themselves,” Davila says.

The Lido and the Sea Breeze

THE LIDO AND THE SEA BREEZE

THE DELUXE Cherry-red and succulent mega chunks of Maine- or Canada-born lobster overflow from their hamburger-style potato roll confines, a bed of lettuce, tomato and onion sitting below and a healthy dose of mayo splashed over the top. THE SEA BREEZE Traditional chopped lobster salad tossed with mayo, celery and spice, served on a golden-brown buttered New England roll. THE LIDO The Sea Breeze with an added topping of avocado slices and cilantro on a toasted New England bun.

Lido Beach Restaurant, 400 Benjamin Franklin Dr., Sarasota, 941-388-0400.