On A Roll.

Text and Photography by Jane Adams

        It was totally unexpected. When I ordered Lobsters from Karns this past weekend, it never occurred to me that one of my guests did not like seafood. While Karns is well known for the high quality of their meat, several times a year the local grocery store runs a special on live lobsters. 

        After we picked up our bag of live crustaceans from the seafood counter, we hurried back to the house, steamed them in a giant pot, to be dumped onto a folding banquet table out in the yard, where they were quickly consumed with sweet corn and Spatan beer. It was to be a delightful summer meal. But alas, my father, a staunch meat and chicken eater, refrained. When the feast was done, a whole untouched lobster remained.

        What to do? Why, make lobster rolls for lunch the next day, of course!  

        I took the meat out of the lone lobster and chilled it in the fridge. The following day, after a quick chunky slice and light toss with lemon juice and some low fat mayo, the resulting creation looked like it belonged on a spiffy wharf in New England.

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        We often think of lobster as extravagant eats - eaten on big date nights, costing tons of cash, and involving lots of pomp and circumstance. But this humble creature can provide us with so much more. To bring out the flavor, no extravagant sauces are needed, just simple melted butter will suffice. And when the grocery store price is right, home preparation with a little care is so simple and easy, a well prepared dish in summertime can make any kitchen on a sunny day feel like a seaside resort.