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Lobster rolls are a popular seasonal meal, particularly among tourists throughout the Maritime provinces in Canada, especially Nova Scotia, where they may also appear on hamburger buns, baguettes, or other types of bread rolls and even in pita pockets. The traditional side orders are potato chips and dill pickles. [citation needed]
2 cup cooked lobster meat, cut into chunks no smaller then 3/4 inches (see Note); 2 tsp lemon juice (juice of about 1/4 lemon); 1 / 2 cup mayonnaise, plus more if necessary; salt and freshly ...
Heat a cast-iron griddle or large heavy skillet over medium heat. Brush the crustless sides of the rolls with the melted butter and place on the griddle. Cook, turning once, until both sides are golden brown, about 2 minutes per side. Open the rolls and spoon in the lobster salad, heaping it high.
Fill a large stock pot with hot water, add the quartered lemon and bring to a boil over high heat. Plunge the live lobster into the boiling water, cover with a lid, and lower the heat to a simmer.
Lobster roll. Maine is known for two sandwiches, the lobster roll—lobster meat mixed with mayonnaise and other ingredients, served in a grilled hot dog roll in the summer, particularly on the coast in locations that serve tourists—and the Maine Italian sandwich—a submarine sandwich. [63] Baked beans are very popular in Maine.
Lobster rolls, the summertime sandwich synonymous with Maine, are the quintessential New England treat. The simple, hand-held seafood sandwich is made with a toasted split-top bun stuffed with ...
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