Lobster Roll

As I have mentioned before, I have a special spot in my heart (and stomach) for lobster. There is something about that bright red shell, the crack when you break open the claws, and the sweetness of the lobster meat. Every time I am at the grocery store I am drawn to the tank at the seafood counter. With the abundance of lobsters this season and the resulting low price, I have had the chance to enjoy this delicacy many times this season.

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.