One time at our friend Julie’s house on Cape Cod, we loaded a couple of boxes up with lobsters and settled in for a fun weekend of cooking. That evening we feasted on nothing but freshly steamed lobster with plenty of melted butter. Our eyes bigger than our stomachs, we had lots of lobster meat and butter left over, so we combined the two and put them in the refrigerator. The next day, we decided to make lobster rolls for lunch. We pulled the lobster out and were admonished by Julie for "ruining" the lobster meat by soaking it overnight in butter. It seems that a proper New Englander would only make her sandwich with lobster meat and mayonnaise — nothing more. Not ones to waste perfectly good food, we pulled the lobster out of the now hardened butter and tossed it with celery, salt, pepper, and mayonnaise. We toasted the buns in a little bit of fried butter and made the BEST lobster rolls any of us had EVER had. Our friends on Fire Island think so, too.
Click here to read how to Make the Ultimate Lobster Roll