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Summertime, what’s everyone’s favorite
sandwich? I’m gonna say lobster roll.
First thing that I want to do is butter
toast my Martin’s Potato Roll, and what
I’m gonna do is I’m just gonna turn this
a couple times in the butter, then we’re
just gonna set that and let that toast.
And I’m gonna take some lobster. We’re
gonna make a little bit of lobster salad.
Season it with a little bit of onion and celery.
Just a little bit so you
crunch down on a little something.
Flip that over, you got to keep turning that bun and
you should use a soft, sweet, yeasty roll.
Just a hint of lemon juice and just
enough mayonnaise, in this case homemade
mayonnaise, to gloss it. So that’s like a
healthy tablespoon. A little salt, a little pepper and
just combine. You don’t want to see any
mayonnaise at the bottom of that bowl.
Delicious.
I want to make some
beautiful brown butter for a different
kind of lobster roll, so we’re gonna use
the thermal momentum of that pan. We just
want a little toasted butter goodness,
where the solids are starting to cook up
in there and turn color. So we just have a
little bit of nutty goodness in there.
Lobster roll #1 is ready to rock.
Second lobster roll. Take some
Lobster mound it into your roll. When I
season this with warm butter, I want to
make sure some of those toasty little
bits get down in there.
Just put a little herb there.
So there you have it. The
state of Maine’s finest, lobster rolls two ways.
I say do both.

Randall Smitham

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