This lobster roll isn't a roll with little bits of lobster in it, like at Red Lobster. It's a sandwich. It's lobster meat, with its accompanying sauce, in a roll or bagel. Make this lobster roll along with the Old Bay fries.
The best way to make a Lobster Roll? Laurence Edelman, chef/owner of The Mermaid Inn, tells it to us straight. It's all about the lobster. Just use a simple cooking techique, add textured and aromatic accompaniments, a handful of Old Bay-seasoned fries and you're good to go.
* two 1½-2 lb lobsters
* celery, chopped
* chives, chopped
* pinch of cayenne pepper
* juice of ½ lemon
* pinch of salt
* brioche, toasted (or bread of choice)
1. Cook lobsters in salted boiling water for 3 minutes. Then let cool in an ice bath
2. Remove lobster meat and rough chop. Fold in mayo, celery, chives, cayenne pepper, the juice of ½ lemon, and salt to taste
3. Pile high on toasted brioche (or bread of choice)
Recommendations: Serve with Old Bay-seasoned fresh fries and a lemon wedge