Not a NE IPA fan but I've only had Heady Topper. From what I've heard and read maybe consider adding some dry hops during active fermentation and using a yeast such as Conan or Wyeast 1318 (London Ale III). Also, I've found an ounce of magnum for the 60 min bittering addition is clean enough to allow the fruitiness of later hops to come through.