Lobster Rolls

Wine Varietal: White Zinfandel

A LOBSTER ROLL RECIPE FROM CJ HAUSER, AUTHOR OF THE FROM-AWAYS

Here is what I want to tell you: do not fear the lobster. 

So many people think cooking lobster is difficult, but this, my friends, is a vicious myth. 8-12 minutes in a boiling pot and a good recipe is all it takes. 

A lobster roll on a summer day is my favorite. When the bun is toasted and buttery and warm? When the meat is chilled and sprinkled with lemon and roe? When you have an excellent glass of white wine, also chilled, to drink alongside it? Well, what could be nicer.

I have to tell you, in my novel, The From-Aways? One of the main characters, Leah Lynch, has more than a bit of trouble cooking lobsters for herself and her new husband, Henry. In fact, she fails epically. Here’s where Leah goes wrong: she names the lobsters. (She also lets them romp about in her bathtub.) Once she’s called them Lavender and Leopold she doesn’t stand a chance.  

Here is what I am telling you: Do not, under any circumstances, name your lobsters. 

You’ll be fine. It’s easy. Drink a glass of wine for courage when you boil them. Drink another with the meal. It will be a lovely evening. 

Here is my mother’s recipe for lobster rolls, the one I use to this day.