I haven’t made or used lobster in quite a while, but I think that a nice mild cheese like provolone would be very nice in a lobster roll. It goes really well with krab!
The only time I use cheese on lobster is when I make lobster diablo.
Pictures don't have taste buds. Just because it looks appetizing doesn't mean it's the best way to eat lobster. Lobster meat is delicate, and it's easily overpowered. ......
Although adding cheese is not "traditional" - "yuh gots'ta try everything once, twice if yuh likes it!" and create your own tradition.
provolone was my first thought as well- Small pieces and not too much.
now I have to look that up-
Pictures may not have taste buds but they can make your taste buds drool!
Hellman's might be a good choice but yes, you must go lightly as with all the seasonings. I personally do add stuff but again... lightly. I like the crunch of a tiny bit of celery, the moisture of the dressing to help hold it together, I also have a preference for white pepper.
Although adding cheese is not "traditional" - "yuh gots'ta try everything once, twice if yuh likes it!" and create your own tradition.
+100 !!!!Let the lobster shine!