This past weekend, my boyfriend and I found ourselves traveling down to the beautiful sunny Florida for a friend’s wedding. After flying into Palm Beach, we found ourselves starved for lunch — we quickly put on our bathing suits and rushed down to the hotel’s outdoor restaurant for lunch. The menu was filled of tasty options, but the moment we saw “Lobster and Shrimp Roll” on the menu, we couldn’t resist!

When our food arrived, we may have done a double-take on the food. We were a bit thrown off by the tortilla wrapped sandwich on the plate in front of us. “Excuse me,” I didn’t waste any time asking the waitress about this, “but we ordered the lobster roll. What is this?” Well, it turned out it was the lobster roll.

Is this a Florida thing? Or is this a new food trend on how to make lobster rolls? A soft tortilla wrapped lobster roll is what we ended up having for lunch. It was full of flavor with the classic mayo textured lobster roll that we are used to, plus the gigantic chunks of meaty shrimp add a beautiful flavor and extra rich consistency to every bite.

I can’t help but admit that after growing up my early years of life in New England… I think there’s only one true way to make a lobster roll — and that is with the split top buns that are buttered and put on the stove as if you’re making a grilled cheese. It adds flavor, it adds a crispy consistency when you bite into the bun. Why would you pass that up for a tortilla wrap?