I’m a big fan of the lobster roll. I don’t know whether it’s the seductive coating of mayo, or the paradox of stuffing something that decadent into a hotdog bun, or the fact that butter is involved. Whatever it is, I’m all in.
I actually don’t have any formative experience with lobster rolls. I grew up in Maryland; we eat crabs smothered in Old Bay, a state tradition that’s as delicious as it is anticlimactic (so much work, so little reward). Eager to educate my palette, I’ve done my best over the years to garner some lobster roll know-how. There is still much work to be done, but the journey thus far, while financially unsustainable, has proven to be totally worthwhile.
I’ve become so confident in my limited understanding of lobster rolls that I decided to take a stab at making my own. The results were amazing! This is a totally doable recipe, one that will force you to question your belief that you couldn’t possibly make something as indulgent as a lobster roll in your own humble kitchen.