Crave Wednesday: Picnic Perfect Lobster Rolls

My local supermarket is currently hosting their lobsterfest.  They put up a big tent that takes up a good quarter of the parking lot.  Over the weekend when I was checking out I asked the cashier about it.

"Do you get a lot of people who come for the lobsters?"
"Oh yeah.  We usually sell out."
 "Really?  They're $9.99/lb.  Which isn't any cheaper than they usually are."
"Well, we do get them in from Maine.  And we cook and clean them for you."
"Which you do anytime of year, right?"
"Right."

We got to talking about lobsters in general.  I'm a bit of a spoiled brat when it comes to lobster.  While most people think of it as a fancy meal for special occasions, our family used it as an everyday kind of meal.  Thatdad would bring it home any time it was cheap and we'd have lobster races across the kitchen floor. 

Which means while most people enjoy their lobster on its own, served beside drawn butter and perhaps a baked potato, I have no problem chopping it up and using it like its less lauded shellfish brethren.

Like chopping it up and tossing it with mayonnaise for a sandwich.  Which is not a unique or novel idea.  Lobster rolls are very in right now here on the west coast.  They took their sweet time getting here, but now there are lobster roll trucks, lobster roll restaurants, lobster rolls are everywhere!

What's funny is, lobster rolls are probably the easiest thing ever to make.  The same basic concept as egg salad- lobster, mayo, and some add-ins.  Anyone can do it.  So pick up a lobster.  Cook it or have it cooked for you, and have your own lobsterfest!

 Picnic-Perfect Lobster Rolls (From Cooking Light)

1/3 cup chopped celery

2 Tbsp chopped green onions

1 Tbsp chopped tarragon

3 Tbsp canola mayo

1/2 tsp grated lemon rind

1 1/2 Tbsp lemon juice

1/2 tsp Dijon mustard

1/8 tsp cayenne pepper

3/4 lb lobster meat

4 New-England style hot dog buns, toasted

1. Combine the celery, onions, tarragon, mayo, lemon rind and juice, dijon mustard, cayenne and lobster in a large bowl.  Cover and chill for an hour.
2.  Divide lobster mixture among buns.