INGREDIENTS

INSTRUCTIONS

According to tradition, a lobster roll is served in a grilled hot dog
bun and stuffed with a mayonnaise-based lobster salad. During one  trip
to Maine, Martha discovered this twist on the traditional  lobster
roll, calling for toasted hamburger buns rather than hot dog  rolls and
creamy homemade mayonnaise spread on the buns instead of  mixed with
the lobster. Begin by cooking a lobster and removing the  meat from its
shell. An easy way to do this is by slicing the tail  down the center
of underside and pulling it out, or by breaking off  the tail and
running a fork or lobster pick inside and around the  shell. Slice the
tail meat at an angle. After spreading the buns with  butter, toast
them in a skillet until they turn a golden brown. While  they're still
hot, spread the mayonnaise on each bun, laying one leaf  of crispy
lettuce on top. Place the sliced lobster on the bottom bun,  and season
with salt and pepper and lemon juice to taste. Top with a  slice from a
fresh beefsteak tomato, and set the other half of the  bun on top.
HOMEMADE MAYONNAISE: Place eggs, mustard, salt, and lemon  juice in the
bowl of a food processor or a blender jar. Pulse several  times to
combine. Combine the olive and vegetable oil. Turn on the  machine, and
pour the oil, drop by drop, until the mixture thickens.  Add the
remaining oil in a steady stream. Store in the refrigerator,  tightly
covered, up to 7 days. (Makes  Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted  for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net "  Per serving: 268 Calories (kcal); 10g Total
Fat; (35% calories from  fat); 39g Protein; 2g Carbohydrate; 517mg
Cholesterol; 1965mg Sodium  Food Exchanges: 0 Grain(Starch); 5 1/2 Lean
Meat; 0 Vegetable; 0  Fruit; 1 Fat; 0 Other Carbohydrates  Recipe by:
Martha Stewart  Converted by MM_Buster v2.0n.

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