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Simple Food: Wet on Dry

It’s March, I’m in Cape Cod, and it’s damn cold.  It’s another in a long line of puzzling vacations, such as touring the ruins of historic Jamestown in November with four year olds.  Or the time we toured three European countries in twelve days, six of which were spent exclusively in the car.  I have a whole set of “car shots,” pictures taken from the back seat of the rental.  My dad means well.  I guess it’s kind of sweet, the way he plans things so that we spend the maximum amount of time inside a house or car with him.

But if there’s one thing that makes the six hour drive from Pennsylvania worth it, it’s a good lobster roll.  Like most good things in life, it’s simple yet extraordinary.  Fresh lobster meat mixed with a touch of mayo, onion, celery, some spices and served on a buttery toasted roll.  As my big sister says, “When it comes to food, there’s nothing better than having something wet on something dry.”

Lobster Rolls

Recipe adapted from


1 tablespoon butter, softened

4 hot dog buns or kaiser rolls, split

4 lettuce leaves

1 ½ pounds cooked and cubed lobster meat

2 tablespoons mayonnaise

1 teaspoon fresh lime juice

1 dash hot pepper sauce

2 green onions, chopped

1 stalk celery, finely chopped

chopped parsley

salt and pepper to taste


1.  Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.

2.  In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.

3.  Stuff the lobster filling into the buns and sprinkle parsley lightly over the filling.

featured image credit: bionicgrrrl