Eat Lobster Now: Supply Exceeds Demand

Now that summer is at its height, lobster, fresh from the cold Atlantic waters, is the bill of fare. Lower prices make the ethereal lobster roll even more compelling. Here's how to make your own.

To heck with hot dogs and hamburgers, eat a lobster!  According to an Associated Press report of July 2, 2012, a glut has driven down lobster prices in Maine--bringing cheer to lobster-loving consumers, though sadly, gloom among lobstermen.

Retailers have been selling small soft-shell lobsters in the Portland area for an unusually low $3.79 to $4.99 a pound. At those prices, lobsters have been selling for less than the per-pound price of bologna at many supermarket deli counters.  If you’re one of those lobster–lovers, check to see if the lower prices have shown up in your seafood market. .

Why not make your own lobster roll?  To me a good lobster roll has to be at least 90% lobster. I like to add a small amount of celery, onion, parsley and lemon juice for complexity, but not enough to detract from the sweet delicate flavor of the lobster.


2   1 ¼–1 ½ lb. lobsters

2 T finely chopped celery (from inner leaves)

1 T finely chopped red onion.

1 T finely chopped flat leaf parsley

1 T freshly squeezed lemon juice

Salt and freshly ground pepper

Good quality mayonnaise

Lettuce leaves

4 split ciabatta rolls or hot dog rolls


The easiest method is to buy lobster meat already picked from their shells from a seafood market. Otherwise, steam or cook the lobsters for 10 to 12 minutes or until the tail section reaches 175 degrees F.  Plunge into cold water for a few minutes to stop the cooking and bring to room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails.  Cut the meat into bite size chunks. Add celery, onion, parsley, lemon juice, salt and pepper to taste. Toss lightly with a fork and add just enough mayonnaise to hold the mixture together.  Lightly butter and toast the ciabatta or hot dog rolls.  Add lettuce and lobster mixture. Savor every bite.  Serves 4

Photographer Bill Brady

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