Down East 2013 ©
The Yankee Crafty B*tch teaches you how to put a new spin on a summertime staple.
Some Mainers would call it blasphemy: adding anything but mayo to our lobster roll. We call it our civic duty. The newspaper headlines are all screaming, “eat more lobster!” And we reply with, “yes, yes we will!” We will do our part to support our local lobstermen and help prices rebound from a 30-year low! We will work hard for our fellow Mainers and their livelihoods! It’s a tough job, but somebody has to do it. But there is one condition, we will add our insanely refreshing lemon dill mayo and nobody can stop us! Nor should they! So, if you’re working hard to support lobstermen in Maine, but need that extra something to make yet another lobster roll a little more exciting, we suggest that you try our version, too.
What you’ll need:
½ cup mayo
½ lemon, juice
½ tsp mustard
¼ cup fresh dill, loosely packed and then chopped
2/3 cup celery, minced
Salt and Pepper
6 Hot dog buns
4 tablespoons butter
What to do:
Steam the lobsters in a large pot of boiling water 1 inch deep for 8-10 minutes. Remove lobsters from the pot, place them on a cookie sheet and let them chill in the refrigerator for 2 hours.
Remove the lobsters from the fridge and get to work! We like to remove the claws first, then the tail. Crack the shells and pick the meat into a bowl. You can use water bath to wash the meat of anything that is not wanted. Once all the meat has been picked, place the bowl in the fridge.
In a separate large bowl whisk mustard, mayo, the juice of the lemon and dill. Add the celery. Remove the lobster from the fridge, and very coarsely chop. Add the lobster to the mayo-celery mixture. Stir with a spoon until all the ingredients are well mixed and the lobster is coated. Add salt and pepper to taste. Place the lobster mixture back into the fridge to allow the flavors of the dill, lemon, mayo, and lobster open up and blend together.
With a large frying pan on medium-low heat, melt the 4 tablespoons of butter. Place the 6 hot dog buns on their sides in the melted butter. Cook until golden brown. Flip and cook the other side.
Oh, we are almost there!
Remove the lobster mixture from the fridge. Give it a few stirs and fill the hot dog buns with the lobster. Squeeze a lemon wedge over the top of each roll. Garnish with more dill, if desired.
The refreshing dill and lemon coated over the lobster was so delicious- that we had to go back for seconds! So, please, grabs some lobsters and support your local lobstermen!
Down East will be featuring contributors from all walks of Maine Life on DE Daily. Kathryn and Dash, the women behind the Yankee Crafty B*tch blog , will be bringing you the best in the world of crafts, food, sewing and gardens — all on the resourceful Yankee budget. So kick back, check out their posts, and get your craft on. If you're interested in contributing to DE Daily, send an e-mail to email@example.com  and tell us your ideas.