ON TUESDAY MORNING, A TEAM of chefs in Shediac, New Brunswick, rose early and headed to a secret-ish location. If all goes well, over the next couple of days, they’ll shape and bake a fluffy bread roll longer than a basketball court. They’ll mix scores of pounds of lobster meat with a few gallons of mayonnaise and a dozen heads of shredded lettuce. And they’ll put it all together to form a delicious-yet-intimidating summer treat—the longest lobster roll yet known to man.
