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 2 1/2 cups).
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
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