Name: Lobster Roll
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 lb fully cooked lobster meat; 1 medium cucumber, peeled, seeded, and finely diced; 1/2 c real mayonnaise; 3 small scallions thinly sliced; sea salt and freshly ground black pepper; split top brioche buns; 4 T butter, unsalted; 1/2 t lemon zest; 1 T lemon juice; 1 T chopped chives; hot sauce to taste

Summer in Provence conjures up images of lavender fields, olive trees, and, bien sûr, wine - rosé, to be precise. Of the 123 million bottles of wine produced each year in warm, sunny Provence, almost 90% are rosé. Yet, Provence is also a producer of reds and whites. I paired a lobster roll with a rose that was delicious. Then join us on Instagram for an interview with author and wine writer Jill Barth on Friday, 8/18, at 11 am PT/2 pm ET. Jill is a writer, author, and, of course, she's a Winophile! She's also an expert on Provence.

I paired my lobster roll with a delicious rosé, a 2021 Billette that we thought paired beautifully with the lobster. From our wine store:

Attractive delicate pink, really elegant, sparkling brilliance. Impression of a bunch of spring wildflowers with some notes of red berries and peach. Attractively fresh and muscular wine. Astonishingly uniform and round. Gentle in the mouth, while offering the distinctness, delicacy, and tremendous freshness of grapefruit flavors.

The pairing says to serve it with salads and crab, but we improvised and used lobster instead. The two flavors worked together to provide a delicate but tasty combination.

Yield 4

Author Terri Steffes

Prep time

5 Min

Cook time

10 Min

Total time

15 Min

Lobster Roll

A beautiful sandwich using the tasty seafood: lobster!

Ingredients

1 lb fully cooked lobster meat
1 medium cucumber, peeled, seeded, and finely diced
1/2 c real mayonnaise
3 small scallions thinly sliced
sea salt and freshly ground black pepper
split top brioche buns
4 T butter, unsalted
1/2 t lemon zest
1 T lemon juice
1 T chopped chives
hot sauce to taste

Instructions

Make the dressing by combining mayo, hot sauce, herbs, seasonings, lemon juice and zest, scallions, and cucumbers. Store in refrigerator until ready to use. You can make this portion the day before to make things go even faster!
Warm up your lobster by cooking in 2 T butter melted over medium heat. Toss to coat.
Melt the rest of the butter and split the buns open. Grill open side until golden brown.
Mix the dressing and lobster together gently and fill each with 1/4 of the mixture and serve.