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Waterman’s Maine Lobster Rolls
by Roger Kimpton
In Maine, the locals think of lobster rolls as "lazy man's lobster" for everyone but the person who has to pick the shell clean of its meat. The arduous task can be a wonderful way to introduce the delicacy to children: Turn picking into a family game. After cracking the cooked lobsters' shells, turn the chore over to older grandchildren and create a contest to see see who can get the most meat. Remind them that cracked shells are sharp. You may want to take this chore outside on a table layered with newspapers — lobster-picking isn't clean business.
Three 1 1/4-pound or Four 1 1/4-pound soft-shell lobsters, steamed and cooled
4 tablespoons store-bought mayonnaise
2 tablespoons butter softened
4 hamburger buns
1. Pick all the meat from the lobsters and place in a large bowl.
2. Add mayonnaise one tablespoon at a time, mixing well until it holds together in a loose "salad."
3. Butter both sides of each bun.
4. Divide the lobster mixture among the roll bottoms and cover with the tops.
5. Heat a barbecue grill or large, heavy bottomed skillet over medium heat until hot.
6. Place the filled lobster rolls on the grill and cook, pressing lightly on the bun until the bottom buns begins to crisp. Flip and crisp the other side.
7. Serve with potato chips.
Yield: Makes 4 lobster rolls.
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