The
history of the lobster roll presents us with two options for making it,
involving either warm cooked lobster soaked in melted butter
(Connecticut-style) or cold cooked lobster
mixed with mayonnaise (Mainestyle). While I very much like the former option, I
give a recipe here for the latter; when the mayo is kept to a minimum, it can
be one of the most delicious sandwiches of all time. As lobster is expensive,
it’s also a serious treat.
Makes 1
INGREDIENTS
The meat from 1 cooked lobster
Mayonnaise
Lemon juice
Sea salt and black pepper, to taste
1 soft hot dog-style bun or 1 brioche
roll (for uber-decadence), split open
A few finely snipped fresh chives, to
garnish
Chop the lobster meat into similarly sized
chunks and mix with just enough mayonnaise to bind, plus a very tentative
squeeze of lemon juice (it’s always possible to add more but impossible to take
it away).
Season with salt and pepper, then load into the
bun or roll and sprinkle with a few snipped chives.
Eat,
feeling like the queen or king of the world, preferably with a glass of
champagne.
