Lobster Rolls on the Grill

By Katie Barreira

Everyone knows that the best thing to do with leftover lobster is make lobster salad. It’s so good, in fact, that when shopping for my annual Cape Cod lobster boil I always buy a couple extra crustaceans just to make sure there’ll be enough pickins for a lobster roll lunch the next day.

Served hot or cold, with creamy mayo or drawn butter, lobster rolls have captured New York foodies in their tasty clutches. Having partaken in a gut-busting lobster crawl across the island of Manhattan, I can tell you that I’m partial to Luke’s Lobster, which serves Maine style rolls – a butter-toasted bun piled with chunks of chilled claw and knuckle meat, topped with a light smear of mayo and a hit of their “secret” spice blend.

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Talkin’ Lobster Tales!

By Lori Powell

Yippee, finally on vacation! Rolled into Wiscasset, Maine, super-hungry, at around 10 p.m. Sunday night on Route 1…and low and behold, one of the best lobster shacks in the world, Red’s Eats, was still open with no line. (It turns out they stay open until 11 p.m. during the summer.)

During the day, the line can reach up to 40 people and take about an hour to finally reach the window to place your order. Talk about seeing the pot of gold after a traffic-congested, eight-hour drive up from NY!

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