There’s a seafood store nearby that has some pretty good local seafood, but also flies in lobster from Maine. They have a sale from time to time, and for this part of Florida, $7.95/lb is almost half the going rate. I picked up a couple lobster and decided to make fresh lobster rolls.
Now, the New England lobster roll is pretty basic — fresh lobster, mayo, a lettuce leaf, a roll or bun, and maybe some seasoning. I don’t think lobster rolls spawn the same sort of debates that cheesesteaks do in Philly, or pizza does between New York and Chicago, but when I’m in Boston I don’t see a lot of debate over the ingredients.
On the other hand, I’ve found that substituting homemade aioli for mayo will almost always give an interesting spin on a meal. This is still a pretty simple meal, but Christey and I were sadly eying the crumbs on our plates when we were done, wishing for more.
