I was walking through my local farmer’s market today and saw a new vendor called the Maine Connection Seafood Company. The prize on their table was fresh Maine lobster – flown to LA the same day that it is caught from the family run fishing business. Of course, you can buy a whole lobster and cook it yourself, but this is so convenient and incredibly fresh. Lobster rolls in Maine are almost always made with a top split hot dog bun, but they’re nearly impossible to find in California.
8 ounces cooked fresh lobster, refrigerated
2-3 tablespoons mayonnaise
Salt and freshly ground pepper
1 rib celery, finely diced
2 teaspoons fresh lemon juice
2 teaspoons finely chopped chives or tarragon
1 scallion, finely chopped, white and light green part only
2 hot dog buns, preferably top split (or brioche roll)
1 tablespoons unsalted butter, soft
1. Cut the lobster meat into 1/2-inch pieces and place in a large bowl, and mix with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice, chives, and scallion pepper until well blended.
2. Heat a large skillet. Butter the sides of the hot dog buns with the butter and grill over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, add lettuce and place the lobster salad and serve immediately.
Classic New England style Top Split Lobster Roll