I always will be, at my core, a Floridian. Sure, I said "So long!" to the Sunshine State and hello to D.C. for college, and now call my little slice of Harlem home, but there are Floridian traits that will always stay with me. I still don't understand seasons completely, I can't stand the winter, and I really don't see the appeal of winter sports that can easily translate to the ocean. I mean, water skiing? So much better than freezing on a mountain. And I'm sure I'm going to alienate myself from some of you readers, but I will always love the beach and forever regret the fact that I took for granted the weekends spent on my dad's sailboat and eating watermelon on the sandy beaches of St. Joe.
In the same Floridian vein, I have always had a love for seafood. My childhood was full to the brim with fish fry dinners (a Southern staple from my dad's side of the family), dozens upon dozens of Apalachicola oysters, and blue crabs that my mom and I would chase through our kitchen and serve steamed with garlic, our sleeves rolled up, ready to smell like the ocean for the next day after cracking a dozen each. Yet, despite my love of all seafood I don't think I'd had experienced a true lobster roll until I moved to D.C. With the boy now firmly situated in Boston, we've had our fair share of lobster roll tastings (binges?) throughout Boston and I finally decided it was time we made our own. This recipe is based on a Maine style lobster roll - that's chilled with a mayo - rather than served warm with butter in the Connecticut style. Both are delicious, but we happened to have a craving for the latter iteration. Follow the link to get the recipe!
Recipe and Photography by Lauren Durden, Edited by Jimmy Chu