This time, I decided to take on a summer classic: the lobster roll. Here is my recipe:
-1 teaspoon chives
-1 teaspoon parsley
-1/4 teaspoon Old Bay seasoning
-1 tablespoon lemon juice
-1/2 teaspoon fresh ground black pepper
-1 thick slice of onion, diced
-1/4 cup light mayonnaise
-Meat of two steamed lobsters – one to one and a half pounds each, diced
In a large mixing bowl combine spices followed by the lemon juice and stir. Add onions and mayonnaise then stir again. Finally, add the diced lobster and stir lightly.
I served the lobster over a bed of shredded lettuce on a sliced, fresh bakery roll that was butter toasted on the stove top. The salty crunch of potato chips completes the dish.
Check it out: The summer issue of New York Magazine has a great article on Lobster Rolls in the city. The writing by Benjamin Wallace is great and the pictures by Hannah Whitaker are even better.
