Fresh-caught lobster rolls are a highlight of summer on the Seacoast, and there’s never been a better time to support local lobstermen by buying fresh from local boats.

Here is my husband Eddie’s favorite way to make a lobster roll—any other way in his eyes is just not worth eating.
About six one-pound lobsters will give you enough meat for this recipe. We usually plan on one-quarter pound of lobster meat per roll, and mix it up right before serving.

ingredients:
1 lb. lobster meat— tail, claw, and knuckle, chopped coarsely.  
Cain’s mayonnaise—use just enough to coat the lobster meat, and Eddie says is has to be Cain’s.
Lettuce—shredded
4 hotdog rolls—buttered and toasted

Three key things that make this lobster roll the best:
1. The lobster meat comes from lobster bought right off the boat when it came in! Believe it or not, lobsters in a tank are not fed, so the longer they’re in the tank, the less flavor they have, even though they’re still kicking.
2. The lettuce is mixed into the lobster meat and mayo. That makes it so the lettuce doesn’t fall out when you eat it.
3. The lightly buttered and toasted hotdog roll adds just a little something extra. Be sure to wait until you’re ready to serve before putting it on the rolls.

Carolyn Eastman started New Hampshire’s first “community supported fishery,” Eastman’s Local Catch. She and her husband, Ed, own a commercial fishing boat in Seabrook.