Lobster Rolls: Keep it simple

All that remains from our vacation to Cape Cod this year is a pile of dirty laundry and a dusting of sand on everything we took with us.  This year we spent the early part of the summer working on swimming skills for the boys.  As a result both boys are very confident in the water and enjoy hanging out in water over their heads.  Unfortunately I do not share this same confidence as Julian needs to duck under the water for a moment every few strokes to take a break.  We spent time on an ocean side beach with friends where Julian exalted in boogie boarding.  As I watched him one time, a wave tumbled him upside down before spitting him out on the beach.  When I asked if he was okay he flashed me a huge grin and said, "That was the best ride of my life."

Sebastian still approaches the ocean cautiously, preferring to stand at the waters edge watching our friends boogie boarding to getting on himself.  He stood and welcomed the boys, who are 13 and 19, onto the beach when they caught a good wave, pointing out where the best waves were, and establishing an elaborate scoring system for who was the most successful.  I love these glimpses into the differences between my boys in contrast with the many ways they are the same.

They both agree that lobster meat is not something they wish to try and fish should be enjoyed every few weeks at the most.  The problem for them is while on vacation I refuse to cook meat that is raised in a way I am uncomfortable with.  As we vacation every year next to the ocean this means I limit myself to eating from the sea.  I love this chance to play in the kitchen with what is usually a occasional treat.  Both boys continue to refuse to eat lobster, which means Lewis and I can indulge in a large lobster for dinner with the leftovers filling rolls for lunch the following day.  I was unsure if I would share the recipe here until yesterday when we attended a catered event that featured lobster rolls.   The sad truth was ours were so much better, and not only because there was so much more lobster meat in each. 

A really great lobster roll highlights the sweet taste lobster flavor without trying to upstage it.  Yesterdays catered rolls included fresh tarragon, a stronger flavor that clashed with the sweet lobster meat.  Personally I love tarragon in a dijon dressing or with a light hand in chicken salad, but it has no place in a lobster roll.

Lobster Rolls

1/4 cup mayonnaise

2 Tbsp freshly squeezed lemon juice

1/2 tsp dijon mustard

1/8 tsp kosher salt

freshly ground black pepper to taste

1 to 1 1/2 cups lobster meat

sliced avocado (optional)

Favorite roll (I used a Portuguese sweet bread roll, I would also love challah or brioche rolls.  Purists would insist on New England Hot Dog Rolls)

Mix the mayonnaise, lemon juice, mustard, salt and pepper.  Fold the mayonnaise mixture into the lobster meat until it is evenly combined.  Pile the lobster meat on the roll and top with sliced avocado if desired.  If possible eat on a beach in the sun.