Submitted by Belfast Co-op, Belfast, Maine 

This lobster roll will be heaven on earth to some and seem pure sacrilege to others, but let go and let mayo. These co-op Mainers know what they’re doing. 

Makes 4 

1 lb Maine lobster meat 

2 oz mayonnaise 

1 ½ tsp Catalina dressing 

1/8 tsp salt 

1/8 cup celery, pieces cut 

1/8” thick 

1 scallion, green part only, cut on bias (1 Tbsp max) 

4 large-size sandwich rolls — not sourdough or brioche 

Cooking Oil Spray (neutral-flavored oil) 

2 oz spring mix 

For pre-picked and/or frozen meat, use knuckle/tail/claw mix. Lightly compress and drain. Chop lightly so all pieces are less than 1 ½”. 

Mix mayo, Catalina dressing and salt in a medium bowl. 

Add lobster meat, celery and scallion. Gently toss until just mixed. 

Slice, then grill sandwich rolls with a spray of cooking oil. 

Place ½ oz spring mix on each roll and top with ¼ of the lobster salad. Serve with a handful of Maine potato chips. 

 

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