The Maine Event
THE MAINE EVENT
Playing pickleball is usually the best part of the weekend, but gathering your courtside crew for a summer-style fete extends the fun, especially when you serve buttery, toasty lobster rolls with a host of easygoing sides.
THE WEATHER’S still warm and weekend games are as fun as ever—it may be early fall, but you can keep the good summer times rolling with a casual, celebratory lobster lunch after a Saturday or Sunday morning of play. Give this fancy seafood the easy-to-eat treatment so folks can mingle freely. Serving friends these Maine-style lobster rolls created by Amanda Biddle, founder of the cooking and lifestyle blog Striped Spatula (striped spatula.com, @stripedspatula), will be a high point of your postgame gathering, especially if your guests have worked up an appetite honing their lobs on the court.
SIMPLE SIDES
These zesty, crunchy, salty foods perfectly complement the rich heartiness of Maine-style lobster rolls.
FRENCH FRIES
Try russet potatoes in peanut oil.
KETTLE CHIPS
Stick with plain.
COLESLAW
Use a sweet and tangy dressing.
DILL PICKLES
Quarter and serve.
GRILLED CORN
On or off the cob.
SIMPLE SIDES
These zesty, crunchy, salty foods perfectly complement the rich heartiness of Maine-style lobster rolls.
FRENCH FRIES
Try russet potatoes in peanut oil.
KETTLE CHIPS
Stick with plain.
COLESLAW
Use a sweet and tangy dressing.
DILL PICKLES
Quarter and serve.
GRILLED CORN
On or off the cob.
MAINE-STYLE LOBSTER ROLLS
Serves 4
Start with 1 lb. freshly cooked lobster meat, shelled, drained, and cooled. If cooking the lobsters at home, you’ll need about three, weighing 1 1⁄2 lbs. each. Lobster meat yield can vary by season, so consult with your seafood market when purchasing. Remove and discard any stray bits of shell or cartilage from the lobster meat, then cut the meat into large (about ¾ inch) chunks. You can also leave the claw meat whole, and place it across the top of the roll for an impressive presentation.
In a bowl, gently toss lobster with 3 Tbsp. mayonnaise and ¼ cup finely chopped celery. The lobster should be lightly coated but not weighed down. Add an additional tablespoon of mayonnaise, if desired. Some brands of mayo are a bit tangier than others, so give your lobster salad a taste. If it needs more brightness, add a squeeze of fresh lemon juice. Season to taste with salt and pepper.
Cover the lobster salad and refrigerate for 30 minutes, or up to 8 hours if prepping ahead. To assemble the lobster rolls, preheat a griddle over medium heat. Butter the flat sides of 4 hot dog buns and grill until toasted. Place a large Bibb lettuce leaf onto each bun and mound with ¼ of the lobster salad.
LOBSTER ICON BY NTT FROM NOUN PROJECT
