Lobster rolls are a summer classic and on a recent trip to Maine, I certainly ate them as often as possible from harborside stands where the lobster was fresh right off the boats. Doesn’t get any better than that! The ones I liked best were the simplest: big chunks of lobster in a smidgen of mayo in a perfectly toasted top-slit roll. Having been home a few weeks, we were longing for a lobster roll again. I tried my hand at making them for the first time. I researched recipes online and settled on Martha Stewart’s recipe for its simplicity. Our first lobster roll, and still the freshest and best, had been enjoyed at Beal’s Lobster Pier, on Mount Desert Island, where we were told Martha celebrates her birthday each August. These weren’t Beal’s, with a water view, but pretty darn good for being landlocked in Pennsylvania! And oh, Happy Birthday Martha!
1 1/2 pounds of cooked, shelled lobster meat cut into 1/2 inch pieces(from four 1 1/2 lb lobsters)
2 T mayonnaise
1/2 t fresh chives, finely chopped
1/2 t fresh tarragon leaves, finely chopped
juice of a lemon or more to taste
8 top-split hot dog buns
1 1/2 T unsalted butter, melted
coarse sea salt and freshly ground pepper to taste
Gently toss the lobster with the herbs, lemon juice, mayonnaise, salt and pepper. Chill, covered, while you prepare the rolls.
To toast the rolls, heat a large skillet on medium heat. Brush the rolls on each side with melted butter and cook for a minute and a half on each side, turning once until perfectly golden.
Fill each roll with about 1/4 cup of the lobster mixture. Serve immediatly with sides of kettle cooked potato chips and boiled corn on the cob.