It’s a funny thing about cooking with lobster in Maine: People tend to freak out if you do anything to it. I once read that you could always tell when a lobster roll was made by somebody “From Away,” because it will inevitably have “things” in it. Things, in this case, including tarragon, chives, celery, or anything that isn’t freshly-picked sweet Maine lobster meat, and maybe (MAYBE!) a little mayonnaise. Preferably Cain’s brand, and on the side, if you must.
It’s a valid argument, and one I have made myself on these very pages. Maine lobster is perfect just as it is when you pull it from the sea, with no embellishment needed to make it one of the world’s most perfect foods. Often, any “additions” can serve only to mask the delicate flavor of the lobster, and in that case, what’s the point?
Except except exceeeeeept…sometimes it’s fantastic. Listen, I’m all for purity of ingredients, especially when working with something as fine as a Maine lobster. But when you’re coming off a weekend of cooking over 50 pounds of lobster that were swimming only hours before, as we are, where we ate them stretched out on the lawn in the bright September sun with a dip of drawn butter, sometimes you want to do something a little different with what’s left.
In this case, a scant dab of Sriracha adds just the right touch of heat to a chilled lobster salad, tweaking the flavor just enough to help you power through a fridge full of leftovers. A refrigerator full of freshly-picked lobster meat? It’s a good problem to have.
- 1½ pounds of cooked lobster meat
- ¾ cup of mayonnaise
- 1 tablespoon of finely chopped chives
- 1 tablespoon Sriracha, or to taste
- Salt and pepper, to taste
- 1 head of butter lettuce, outer leaves removed
- Combine first five ingredients in a large bowl, and toss well to combine. Chill at least a half an hour, before dolloping a ⅓ cup at a time into lettuce leaves. Serve.