When traditions divide

I've grown up eating Connecticut-style lobster rolls, which means still-warm cooked lobster and butter served on toasted hot dog buns. To most of my New England friends, this is pure blasphemy. Only recently have I had the cold, Maine-style and I will admit really enjoying it. Allow me to share and have you decide for yourself.

Maine Lobster Rolls

serves 6

3 cups cooked lobster meat, picked over (1.25 lb cooked lobster = 1 cup of meat)

3 celery ribs, diced

¼ cup chopped fresh flat-leaf parsley

¾ cup mayonnaise

1 tsp dijon mustard

1 Tb fresh lemon juice

½ tsp paprika

kosher salt and freshly ground black pepper

6 side-sliced hot dog rolls

2 Tbs unsalted butter, at room temp

1. Preheat the oven to 350ºF.
2. Put the lobster meat, celery, and parsley in a large bowl.
3. Combine the mayonnaise, mustard, lemon juice, paprika, and salt and pepper to taste in a small bowl and mix well. Fold into the lobster and mix well again.
4. Toast the hot dog rolls in the oven or toaster oven until golden brown, being careful not to burn them. Spread them with butter, if desired. Spoon some of the lobster salad into each roll and serve at once.