Is there anything more representative of the Maritime lifestyle then a freshly caught, Bay of Fundy Lobster? Cold, salty and juicy..mmm. It’s crazy to think that lobster used to be considered a poor mans meal.
- 1 Lobster ( I used one 1 1/2 pound lobster and it was enough for 2 large lobster rolls)
- 2 large sourdough rolls (or your favorite rolls)
- 1 celery stalk, thinly sliced
- 1 scallion, thinly sliced
- 1/2 a lemon to squeeze for juice
- 1/3 cup mayo
- salt n pepper, to taste
- pinch of garlic powder
- pinch of fresh dill
- pinch of old bay seasoning
- fresh parsley, chopped and sprinkled on top for garnish
- olive oil
- Get Ready to get messy. Set yourself up to destroy a lobster. I always have a bag to put all my shells in as I go. And you don’t need crackers or pickers, a large strong knife is all you need. If you’ve never taken a part a lobster before, stop and google that shit. It’s second nature to a maritimer. I started with the claws, then tail, then body. When you take the tail off, you get a lot of juice, which I saved in the bowl and poured over the meat for extra flavour. Continue until all meat is out of lobster.
- Once all meat is in a bowl, add mayo, scallion, celery and spices. Mix well. Once mixed, squeeze lemon over top of mixture.
- Slice open roll and brush with olive oil. Season with salt n pepper.
- Place seasoned roll on grill and press down for grill marks, which adds flavour and appeal.
- line roll with a hand full of arugula, then spread lobster meat on top.
- Add old bay seasoning and fresh chopped parsley over lobster roll for a little extra flavour.