Maine State Dish (Recipe)

Lobster Roll (Unofficial Main Dish/Snack) Lobster Roll Maine lobster roll is typical of Maine food in that it uses only a few ingredients and allows the flavor of the lobster to take pride of place. Most people don't add any seasonings except mayonnaise and a little salt and pepper, though cucumber, celery, or tarragon may be used. This sandwich is a lunchtime favorite and is often served with potato chips. Recipe Serves 4 INGREDIENTS 4 lobsters, about 1 lb each 1/4 cup (60 ml) mayonnaise Salt and pepper to taste Butter to taste 4 hot dog buns INSTRUCTIONS Boil water in a very large pot. Prepare a large bowl of ice water. When the water comes to a full boil, kill each lobster by firmly stabbing behind the head where the shell makes a "T." Place each lobster in the pot immediately. Boil until the lobsters are very red, usually about 17 minutes. Using tongs, remove the lobsters from the pot and immerse in ice water. Leave for about 3 minutes. Crack the lobsters, remove the meat, and chop into even pieces. Mix the lobster with the mayonnaise. Season with salt and pepper to taste. Cover and refrigerate for an hour. When lobster salad has cooled, heat a griddle. Butter the rolls. Toast them on the griddle on both sides until warm and golden. Fill the warm rolls with cold lobster salad and serve immediately with pickles and potato chips on the side. VARIATIONS A peeled and chopped cucumber can be added to the lobster and mayonnaise before chilling. One stalk celery, minced, can be added to the lobster with the mayonnaise. Up to 3 scallions and/or 2 tsp minced, fresh tarragon may be added to the lobster before chilling. -World Trade Press