Lobster rolls are a quintessential New England treat, but the way the lobster is dressed and the kind of bread it's served in varies from city to city. A top-split roll that's been grilled and spread with butter is one classic choice, but Martha Stewart uses another type of bread that makes for her ideal lobster roll with a stunning appearance.

Dinner rolls are often an accompaniment to a main course, but Stewart uses pull-apart rolls in her lobster roll recipe. The key is to leave all the filled rolls intact (i.e. stuck to each other), so when you serve the lobster rolls to party guests, they can pull individual sandwiches off of the larger loaf to make the meal more fun.

To use pull-apart rolls for your lobster rolls, slice the top of each roll diagonally, add some butter, then pop them into a 350-degree Fahrenheit oven for a maximum of five minutes to toast before filling. Your rolls should be fresh, not frozen, and Stewart recommends using either Martin's or King's Hawaiian brand dinner rolls.