You know, it seems to be what Buttermilk Pie is to the South! This certainly sounded good and yummy. Everywhere you look, there will be a local roadside diner or family owned restaurant touting their claims of having "the best Lobster Roll in Maine!" I believe we have experienced the "average" to a "really good" Lobster Roll.
It's always such fun to have family and friends that are visiting, experience their very first roll. Sometimes, it's not what they expected at all! I believe we thought it would be similar to a New Orleans Po'Boy...large, overflowing and hot, like a Good Times Deli Shrimp Po'Boy! Well...silly us....it is far different than that! I think Nick said it best when visiting this past summer..."This is not what I expected at all!" So just in case ya'll are planning a visit to Maine, this is what you can set your expectations for! A really good Lobster Roll, should be brimming with fresh lobster meat, a tiny touch of mayo, so as not to overpower the lobster, and a tiny bit of finely diced celery with even less onion. The bun is a small split sandwich bun, similar to a hot dog bun and the roll will always be chilled. It's yummy for a summer's day! Oh yes, another important little tidbit is the price....seldom listed...always noted as "market value". Expect to pay around $15.00 a roll.
For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise.
Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Fill the hot dog rolls with the salad. Serve at room temperature.
2 green onions, chopped
Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside. In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.