How to make buttery lobster rolls for a quick summer meal

Most people grill or smoke meats throughout summer, but why not try something new? It doesn’t get any better than lobster rolls, a delicious New England tradition that originated in Milford, Connecticut, in 1929, and grew in popularity all over the region. Lobster rolls are served two ways: either warm with drawn butter on a bun or the way this recipe calls for: with some mayo and lemon juice, served on a toasted bun. The brioche split-top hot dog buns can be found at Trader Joe’s. Costco has good lobster tails, and I’m sure other places have good ones, also.

Lobster is always a good idea, so however it’s being served, I’ll gladly partake. I think I would add celery and maybe some celery seed to this recipe, just for a bit more flavor. If you’re cooking for a crowd and lobster isn’t in the budget, you can substitute shrimp for lobster, however that would make it a shrimp roll.

When entertaining, it’s great to have simple dishes you can prep ahead of time. That way, you can enjoy your company.

CountryLiving.com

A version of this story originally ran in the Wichita Eagle.