Blasphemy!!!!!!
Who in their right mind adds celery, tarragon, or lettuce to a lobster roll?????
IDIOTS!
Read how these non-professionals handle their lobster rolls up in Maine-
http://www.foodandwine.com/blogs/mouthing-off/2007/5/23/What-Makes-a-Perfect-Lobster-Roll
Then see this post on how it’s done by the all-time greatest Lobster roll preparer- The Mrs-
Ingredients For The Worlds Greatest Lobster Roll
Once you shuck your lobsters, place the lobster meat in the fridge to cool.
Buttered Rolls
Grill The Buttered Rolls
Mix the cool lobster meat and the Cains Mayo and place into warm grilled buttered rolls for the worlds greatest lobster roll.
thanks to SandyBayDay for pointing out the article about inferior lobster rolls in Maine
Joey C
Mike Lindberg
Paul Morrison & RD
Thom Falzarano
Alicia
Manuel Simoes
Joanne
blackswanbeth
Marty Luster
patrickr
Paul F. Frontiero Jr.
The Roving Home
E.J.
Vickie & Peter
Kim Smith
dawntheresa
edacollard
mmm-mmm good!
I think if you reread, you’ll find the only problem with the Maine roll (compared to yours) is that he puts the mayo on the side – and a sheet of lettuce on top which sounds more like garnish than part of the roll.
The celery, tarragon, etc are from Manhatten chefs – and seriously, what do you expect from them?
Joey, I think you need to tell them how it is done.
What no Ketchup!
In Rhode Island they leave out the mayo and use big pieces of lobster. You butter and toast the roll, pile in the lobster and serve drawn butter on the side for dipping or pouring by the eater.
Your wife makes the best lobster rolls. I’ve had them and can attest to it
Mammaw
LOVE your PRESENTATION! Lobster is great especially when you set it up like that. I got to have one soon.
Basic is best. I use my own homemade mayo and nothing else. Just a little butter on the side of the rolls grill them and enjoy.