When it comes to lobster rolls, there are two main approaches: the purist one, originated in Connecticut, which refuses to add anything but melted butter to the warm lobster; and the one originated in Main, which serves the lobster cold, with mayonnaise and other seasonings.
As you can see from the recipe here, I took the less purist approach, and even added some seasonings of my own. I loved the results and plan to make it again soon. This is a wonderful dish to serve as part of the coming 4th of July brunch, or any other. Try it, or use it as a base to make your own version, and enjoy.
* Obviously, using whole live lobster will result a more rounded flavor, but as they are not always available, I opted to use frozen tails, which are easier to find and cook.
* If using frozen…
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