Sometimes, It’s Okay To Be Shellfish

Nothing signals summer quite like a lobster roll and it’s a dinner party dish that is sure to please. With the Fourth of July fast approaching, may I suggest the following? Lobster rolls, potato salad, cucumber salad and a pitcher of frose.

All Images by Romy Macari

Much to the dismay of my father, I’m sure, I’d like to share his secret for the perfect lobster roll: a Pepperidge Farm top sliced hot dog bun. A side sliced bun just won’t do. Neither will a potato bun or a fancy brioche bun. If you’ve managed to find this somewhat elusive bun (at least where we shop), upgrade your bun by slicing off a tiny sliver of each side (parallel to the slice) to expose the lighter part of the bread. In a pan over medium heat, melt some butter and toast the sides of your bun. 

The lobster prep is important and the mayo selection is key (Hellman’s, of course) but the bun really makes it. It’s hard to compete with a delicious lobster roll so keeping sides simple is the way to go. To avoid doubling up on mayo based items, I serve a mustard vinegar dressed potato salad. And a quick pickled cucumber salad is a great little burst of brightness here. 

Frose, much like the lobster roll, has likely inundated your Instagram feed at some point during a summer. I say jump on the bandwagon and truthfully, I like it because it’s a great way to get rid of crappy rose.