Down East Lobster Roll

Whether you say “lobster” or “lobstah”, there’s no denying that the lobster roll is one of the favorite foods of coastal New England. I ate my first lobster roll at the famous Red’s Eats in Wiscasset, Maine, then immediately turned around and ordered another; I was instantly hooked. Since that wonderful first taste, not a summer has passed by without my indulging in a couple of rolls, washed down with a cold beer.

The recipe for this Down East delight could not be simpler; mix supremely fresh lobster meat with a bit of mayonnaise, then stuff the mixture into a warm, buttery, split-top bun, and garnish with a few leaves of tender butter lettuce. To this day amazes me that something so easy to make, can be so astonishingly delicious.

DOWN EAST LOBSTER ROLL (PRINT RECIPE CARD)
From my book, Summer: A User's Guide

8 ounces cooked lobster meat, torn or cut into bite-size pieces
3 tablespoons mayonnaise
1-tablespoon butter, room temperature
2 hot dog rolls
2-4 leaves of butter (Boston) lettuce

Combine lobster and mayonnaise in medium bowl, then season to taste with salt and pepper. Butter outside surfaces of hot dog rolls.

Heat skillet over medium-high heat and place rolls, buttered side down, in pan; cook until browned slightly (appx 2 minutes per side).

Fill toasted rolls with lettuce leaves, then stuff with lobster.

Makes 2 rolls.