Here in New York, the weather is finally starting to warm up and our thoughts are wandering to sunny beaches and dockside escapades. With that in mind, what better summer treat is there than a hefty lobster roll made with healthy amounts of butter and mayo? (Yes, I realize that lobster rolls are typically made with either mayo (Maine) or butter (Connecticut), but here in Brooklyn, I’ve decided it’s ok to use both.) For an added dash of sophistication, I added some truffle oil to the mayo, but you can leave this out if it’s not on hand. You could also use store-bought mayo, but homemade mayo is SO much better in flavor and not difficult to do, so if you’ve never tried it, here’s your chance.

For the lobster meat, you can either boil a whole lobster and remove the meat from the shell, or use pre-shelled lobster meat. I’m lucky to have frozen shelled lobster meat on hand from work, which is perfect for lobster salads, bouillabaisse, lobster mac & cheese, and of course, lobster rolls. If you have the ingredients ready, lobster rolls come together in a matter of minutes, so there’s plenty of time for you to grab a cold drink with your other hand and enjoy the sunset.
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