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.