lobster rolls

When we lived in Connecticut (during Joni's Yale Law School days), we discovered a largely East Coast delicacy known as lobster rolls. Essentially, lobster rolls are similar (sort of) to chicken salad sandwiches only they are made with lobster instead of chicken and they are typically served on rolls that bear a suspicious resemblance to hot dog buns (depending upon the pretentious or lack thereof of the eating establishment).

During certain seasons, the lobster harvest is bountiful and the prices on the East Coast are amazingly low. I recall buying fresh caught lobster in the supermarket (The Stop and Shop) for $2.95 each! I suspect that such low prices encourages the use of lobsters in ways we would not think of in the West (inland) due to their preciousness and high prices. I've even made and seen lobster in macaroni and cheese recipes. Yes, we COULD make a Kobe Beef sandwich, but do we really want to dress an elegant, sophisticated cut of meat in a T-shirt rather than the tuxedo it deserves? (OK, OK. This is not the best analogy here, but you catch my drift). Similarly, lobster in a sandwich? Shouldn't it only be served elegantly on a plate with a cup of drawn butter that will not "interfere" with the pure subtle shellfish flavor?

Absolutely not!

A lobster roll makes this delicacy accessible. It CAN be mixed with other ingredients (typically mayonnaise, pickle relish, minced onions, etc. - look for my all-time favorite recipe for lobster rolls - a rosy tartar sauce blend in an upcoming post) and still be delicious. Admittedly it's an expensive sandwich, but hey, I've had $12 + hamburgers. As long as it TASTES great, no price is too high, no ingredient too extravagant. A lobster roll is an indulgence dressed in everyday clothing. I eat them with potato chips and a side of baked beans. It is yet another delight in my arsenal of guilty pleasures. Look for my next post, the actual recipe I use for my version of Lobster Rolls. Again, no need to thank me. Just try it once and ENJOY!