Today was the perfect summer day for a lobster roll. With lobster prices plummeting (see sign by the road where I bought my lobsters in Union, Maine), I bought several lobsters, cooked them, and made lobster rolls for dinner. The classic Maine lobster roll is always served in a split top, hot dog bun, slightly buttered and toasted on the outside, with very little mayo and seasoning. Just let the fresh taste of the sea shine through!
Maine Lobster Roll
1 lobster (1 pounder) per roll
split top hot dog rolls, lightly buttered on the outside and toasted
mayo to taste (I prefer Hellman's)
lemon
salt and Pepper
optional: chopped chives
1. Cook lobsters and remove meat.
2. Cut lobster meat into 1 inch chunks.
3. Mix with mayo (use as little as possible)
4. Pack lobster into roll, heaping it high.
5. Squeeze a slice of lemon on top.
6. Garnish with fresh chives (optional)
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