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Searching for the Perfect Lobster Roll |
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lobster roll makers delight in using just the right amount of mayonnaise
to make lobster salad. "Just enough to hold it together," says
Mitch
Weiss of The Lobster Dock in Boothbay Harbor. "When you're drinking lemonade, you want
to taste lemon, not water. When you eat a lobster roll, you want to
taste the lobster." He vaguely refers to chopping the meat to the
right size, but stops short of elaborating. "I don't want to give
all my secrets away!" Mitch claims to serve one of the state's only hot lobster rolls, featuring meat "gently warmed" in a small amount of butter before it goes into the bun. He frowns on those who add anything besides butter or mayonnaise.
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