
When you can't go to Maine, you bring it to you.
Did I order a Lobster Roll kit from Bite Into Maine?
I did one better.
I bought lobster meat from the Restaurant Depot in Brooklyn and then followed Kenji Lopez-Alt's recipe for Connecticut-Style Lobster Rolls. I also bought some kettle potato chips, sliced up some lemon wedges, and made Agi's Counter Cabbage Slaw with loads of fresh dill, recipe from Chef Jeremy Salamon's Second Generation cookbook.
Admittedly, Bite Into Maine has access to far superior lobster meat. Still, these were pretty darn delicious, if I do say so myself.
And, I do.
Comments