Monday, July 1, 2013

What is the perfect lobster roll?

Start with homemade bread, preferably whole wheat or oatmeal. Fresh and warm.

Fresh lobster, of course. And just lobster, no imitation, no pollack. Just lobster.

My sister-in-law, Ida, adds marjoram.

I like a little butter. Maybe finely chopped celery. Some fresh red leaf lettuce.

The roll should be warm, the lobster cold.

On the side, grilled corn on the cob, or a tiny cup of rich coleslaw. A pickle.


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