Lobster is the first thing that comes to mind when I think of foods from Maine. Though not as abundant as it used to be, the tasty crustacean is still ubiquitous to coastal towns. Nothing is more reminiscent of a summer weekend in Maine than a lobster roll served in a cardboard carrier with a side of chips and slaw!!!
Lobster rolls are great when prepared with freshly cooked lobster, but equally wonderful with leftovers from a lobster bake. I actually like to switch out the mayo for Lucini Basil Infused Olive Oil, as it binds together the lobster ‘salad’ well without overpowering the wonderful lobster flavor that is the star of the roll. Some people add cayenne or lemon, but I recommend serving the rolls with lemon wedges (and hot sauce) on the side. There is a lot of debate about adding celery to lobster rolls, but I will add some if i’m in the mood. So simple and a tasty treat!
Lobster is a great source of selenium, potassium and vitamin B12.
- 1 LB Lobster (meat from a 3 LB lobster, chopped or torn in large chunks)
- 1/4 C Lucini Basil Infused Olive Oil (or the traditional mayo)
- 1/4 C Celery (chopped fine; optional)
- 4 Hot Dog Buns (preferably the rectangular “New-England style”)
- 1 TB Butter
Mix the ingredients, except the butter and buns and refrigerate. Remove the lobster from the refrigerator 15 minutes before serving. Melt butter on a griddle or in a skillet over medium heat. Cook each side of buns until just golden. Fill the buns with the lobster mix and serve with lemon wedges, hot sauce, chips and slaw!!