Friday, July 08, 2011
grilling them, and although successful, I wasn't too impressed at the way they turned out. This year, we are also contending with a very curious and very needy two-year old, so we needed to take the shells out of the equation. Enter the lobster roll. Boil and shuck the lobsters the night before, and defer the fruits of your labor until lunchtime the next day. Mine was a simple preparation, a spoonful of mayonnaise for roughly a pound of meat, a squeeze of lemon, and some salt and pepper. Not being able to find New England style split-top buns (the ones that look like a piece of Wonder bread folded in half), I opted for Martin's potato rolls, which were buttered and griddled to give them some reinforcement. Served with corn on the cob, the lobster roll beats the shit out of donning a bib and fighting with your food while being judged by a full dining room. Buen provecho.