Lobster Rolls

It's been rather warm in New England lately. In fact, there are some moments when it still feels like early September when the last few days of summer enveloped us in a haze of salty, beachy memories. With Halloween upon us, however, I had given up the ghost of summer and was prepared to wait until next June before allowing myself to anticipate it's heady grasp once more. Imagine my surprise then, when my mother stopped by to drop off a few things she picked up for us while shopping in Maine... lobsters!

Although available year-round I always think of lobsters as a summer food. Thom was beside himself with joy once I told him I would make his favorite summer delight for lunch - lobster rolls.

Lobster Rolls - serves 2
2 lobsters (about 1.25 lbs each)
sea salt
sriracha (hot sauce)
fresh thyme, a small bunch
1/4 cup mayonnaise
1t dijon mustard
1 rib celery
1 lemon wedge
3 pickle slices
red onion, about 1/4 cup
salt & pepper, to taste

Step 1 - put on the B52s song "Rock Lobster" and/or sing "rock lobSTAH" to yourself.

Bring a large pot of water to a boil. Add a handful of sea salt, fresh thyme, and about 2 tablespoons of sriracha to the water. Add the lobsters and boil for 8 minutes. Remove from the pot and drain under cold running water (to stop the cooking). Once cool enough to handle remove the claw and tail meat. Save the shells and carcass for making lobster stock (either make the same day or freeze the shells immediately).

Meanwhile finely chop the celery, red onion, and pickles. Combine with the mayonnaise, mustard, juice from the lemon wedge and season to taste with salt and pepper. Roughly chop the lobster meat and combine. Stuff into a toasted, buttered hot dog bun and serve.

It's just a little bit of summer happiness to hold onto until the seasons change back again.

Enjoy!