December in Maine unveils a unique and delectable culinary experience, showcasing the exquisite flavor of Maine lobster against the surroundings of a chilly maritime setting. Known for its sweet, succulent meat and vibrant red shell, Maine lobster takes center stage during the winter months, offering a rich and indulgent treat that perfectly complements the festive spirit of December.
As the cold weather settles in, Maine lobster becomes a warming delicacy that graces holiday tables and special occasions. The cold waters of the North Atlantic during this season contribute to the lobster’s firm texture and concentrated flavor, making it a prime choice for those seeking a taste of the region’s best. Whether served as the star of a holiday feast or as part of a cozy seafood chowder, Maine lobster embodies the essence of winter indulgence.
The flexibility of Maine lobster shines in December, finding its way into an array of dishes that celebrate the season. Lobster rolls is a great example of the creative way this delectable lobster can be enjoyed during the winter festivities. The sight of lobster traps against a snowy coastal backdrop becomes a picturesque representation of Maine’s winter charm, reminding locals and visitors alike of the bounty that the frigid waters bring forth.
Whether you’re savoring the simplicity of a classic lobster boil or relishing the sophistication of a lobster thermidor, December in Maine is the perfect time to indulge in the unparalleled taste of this prized crustacean. The sweet, briny essence of Maine lobster becomes not just a culinary delight but a cherished tradition, inviting everyone to partake in the warmth and flavor that define the winter months along the picturesque Maine coast.
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh chervil or tarragon
- Kosher salt and freshly ground black pepper
- 1/4 cup minced celery
- 1 pound cooked, shucked, and chopped lobster meat (from knuckles and 6 pincer claws from Steamed Lobster and Corn for a Crowd or 3 [1 1/2-pound] whole lobsters)
- 6 top-split (New England–style) hot dog buns, separated
- 2 tablespoons salted butter, softened
- 1 tablespoon chopped fresh chives, plus more for garnish
- 6 butter lettuce leaves
- 6 cooked and shucked lobster pincer claws (optional)
Directions
- Whisk together mayonnaise, lemon juice, and chervil, and season lightly with salt and pepper. Stir in celery, and fold in chopped lobster meat. Cover and chill up to 4 hours.
- Heat a large skillet over medium. Butter sides of buns, and toast in skillet until golden and heated through, about 2 minutes per side.
- Fold chives into lobster salad. Place a lettuce leaf inside each bun, and divide lobster salad evenly among buns. Sprinkle with chives. Top each with 1 pincer claw, if desired. Serve immediately.
Source: https://www.foodandwine.com/recipes/maine-style-lobster-rolls