This is by far one of the coolest dinners I’ve eaten all year, for several reasons.  Because I love lobster.  Because I’ve always wanted to try a lobster roll.  And especially because one of my long-time blog readers helped make this meal a reality.  Lovely Lydia who hails from Maine recently sent me a message to let me know that lobster has recently been at the its best price all season…and oh, by the way her husband is a Maine lobsterman and could help select and ship some lobsters for me.  Seriously, how cool is that?  Of course I couldn’t resist the opportunity to indulge in one of my very favorite foods, particularly when I could get the lobster from someone I (semi)know.

Now obviously this isn’t the kind of thing we can do on a regular basis but it is undoubtedly worth the occasional splurge.  In fact I do believe this will become an end-of-summer tradition for us.  This was my first time steaming whole lobsters, breaking them down, etc.  It was quite an experience and a fair bit of work (not to mention I made an unbelievable mess), but again, totally worthwhile.  We used half of the meat for these lobster rolls and saved half for a future meal.  These were everything I was hoping for.  As with many recipes of this sort, I think the key is lots of lobster and not much else.  And I figured if I was taking care to make really good lobster rolls, homemade buns were a definite requirement.  Instructions on how I did that below.  Thanks to Lydia and everyone at Jones Lobster for the great customer service, fast shipping, and friendly touch!