Happy 4th of July / Independence Day from here on the jagged coast of Maine. I’m beating the heat outside of Boston here in Eastern Maine and thought I would talk about something near and dear to any Mainah’s heart.
The beloved Lobster Roll
Maine style: cooled cooked lobster, tossed in a light mayo in a buttered, toasted “split top hotdog bun”.
Connecticut style: warm cooked lobster, tossed in melted butter, in a buttered, toasted “split top hotdog buns”.
In other words, are you Camp Cold with Mayo or Camp Warm with Butter? Wars have been fought over this (ok, not really), but here is my diplomatic solution:
The “Kat-style North South Lobster Roll”: fresh cooled lobster meat, marinated in browned butter (make sure it gets nice and nutty), then lightly dressed with mayo (so the best of both worlds) and a light season salt, a little bit of dill if you like. Served in a toasted, crisp/crunchy hoagie roll, with a bit of peppery baby arugula/rocket. Served with super yummy Nantucket Chips.
(no real recipe to print; rely on your gut feeling on this one)
