If you want an authentic Maine Lobster Roll, all you will have in it is lobster and a just a tad of mayonnaise. Nothing else. Other things may be good and have them if you like, but a Maine one is maine-ly lobster. You may put it on any roll you like, but I generally use a hotdog type roll with the

Cut cold butter into small 1-inch cubes. Start a medium pot on the stove with 2-inches of water. When this comes to a boil, add the lobster with the rubber bands removed. Cover and cook at a rolling boil for 5 minutes. While lobster-cooking water is coming up to temperature, bring 1 tablespoon water

If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into 1/2 inch dice. You may pick all the meat

1 lg Egg yolk* 1 tb Dijon mustard 2 ts Chopped fresh tarragon 1 c Salad oil; such as -- safflower, -- sunflower or peanut 1/2 lg Lemon; juiced 1 tb Ice water Kosher salt; to taste Freshly ground black pepper Cayenne pepper; to taste If using live lobsters, steam or boil them. Let cool at room

Lobster rolls are very simple to make and do not call for many ingrediants for a true Maine lobster roll. Very important is the fresh lobster. Steam a 1 1/4 pound lobster for about 8 to 10 minutes, until the shell is a nice deep red. You could boil the lobster for the first minute, if for some

For inspiration, Rossman looks to the cuisine of the Mediterranean region, his background growing up going to the beaches on the Eastern seaboard, as well as to the bountiful farms right in his own backyard. He has established long-lasting relationships with a number of specialty farmers around Half