Maine Style Lobster Roll

the superior roll

What you need (for 12 mini)

4 Lobsters (about 1.5 Ib each)

New England style hot dog rolls, cut in half

crunchy lettuce

lemon wedges

for the dressing

mayo

greek yogurt

diced red onion

diced celery

lemon juice

garlic chives

salt and pepper

What you do

Kill lobsters and remove claws and tails. Boil a large pot of water and cook claws for 9 mins and tails for 6 mins. Transfer immediately to ice bath. Once cool remove meat from shell and roughly chop. Transfer to a bowl lined with paper towel to absorb extra moisture and leave in the fridge while you prepare the dressing.

For the dressing, combine a few scoops of mayo, one mini scoop greek yogurt (for tang), a handful of small diced red onion and celery, juice of 1 lemon, salt and pep, garlic chives to garnish. Taste as you go and add what you need! Add dressing to the lobster a little at a time so you don’t over dress.

For the rolls, toast buns and line with a crisp piece of lettuce (prevents the bun from getting soggy!) Stuff with lobster salad and garnish with garlic chives. Serve with lemon wedges.