The former is served warm, the lobster meat generously drizzled with melted butter, while the latter is the veritable zenith of summer flavors: chilled lobster salad in a warm, just-toasted bun. After immigrating from Russia, I grew up in Massachusetts, and those formative years instilled a deep love for a Maine-style lobster roll. It’s easy and makes lobster rolls a lot more affordable — three small lobsters make enough for six rolls. Maine-Style Lobster RollsStorage: Leftover lobster salad can be refrigerated in an airtight container for up to 3 days. Dice the lobster meat into bite-size chunks (you should get 3 to 3 1/2 cups) and transfer to a large bowl.

Source: Washington Post August 19, 2020 14:03 UTC