That’s what Willy Loman’s widow said in the climactic scene of Arther Miller’s “Death of a Salesman.” And, to leave the artistic heights for the mundane, this applies to the construction of a proper lobster roll. The big problem with lobster rolls is the cost/pleasure ratio. Lobster rolls are expensive. Unfortunately, most contain little lobster and much mayonnaise. When there is enough lobster the price makes a dent in the appetite. Before they left Prince Edward Island, SJ and Exquisite Maiko joined HG for a lobster roll lunch day (BSK had to be left out of the feast because of crustacean allergy). Attention was paid to all of the details and the result was six lush, lobster abundant lobster rolls. First, celery and onion were chopped. No cucumber. HG finds it incompatible with this treat. One pound of very good lobster meat was sliced into manageable pieces. All went into a bowl with Hellman’s Real Mayonnaise. How much mayo? Just enough. Plus a dab of Dijon mustard and a squeeze of lemon juice. Hot dog buns were toasted (exterior and interior). The interior got a generous helping of softened sweet butter. Attention was paid. Perfection was achieved.
[…] how to prepare a great lobster roll at home check out HG’s post of Sept. 9, 2012 entitled: Attention Must Be Paid. HG’s advice to the French: Stick to what you do best — escargots and silly […]