Like lobster? Here is how I make a lobster roll, in the same style I did at Dude's Foods, my seafood food truck.

Before we get to the lobster roll, let me wet the appetite with my creation I call the Atlantic Burger. This burger was a big hit at the truck.

Atlantic burger, deep fried fresh haddock topped with our Atlantic lobster salad. Godly good combonation of two delicious north atlantic foods.

Back to the food truck.

My first foray into the food business was the rental of a school bus turned take-out on Nova Scotia's Eastern shore aptly named 'Dude's Food'. The rent for this place literally emptied my bank account before opening. While the record breaking cold, rain and fog kept the tourists away, the few that came were sure to order lobster rolls and fries. For only $8, none were disappointed with the quantity and quality of their sandwich.

(My brother's original photos, shot on film.)

Putting on the fresh cut fries, I could almost stand up in the truck.

Hand cutting fries.

Promo poster, just for fun.

Back to the lobster roll

(original photo)

This salad style lobster roll uses a lettuce cup inside the toasted bun to prevent juicy lobster from sogging up the soft bun. This is a great way to use lobster meat after a boil-up.

The other secret to a super decadent lobster roll a lot of restaurants and food trucks use is to fry the inside and/or outside of the bun (depending on the bun) in butter!

Prep time: 5 minutes

• 2 cups, leftover shucked lobster
• 4 large leafs, Boston or iceberg lettuce
• 1 tbsp butter for frying the bun
• 1-2 tbsp mayonnaise
• 1 tbsp celery, very finely chopped
• 2 tsp red or white onion, very finely chopped
• 1 fresh white bun per person
• black pepper and salt to taste

Open and toast the inside of the buns using the oven broiler or a hot frying pan, about 1 minute. For an extra rich sandwich, butter the inside of the bun and brown buttered side down in the frying pan. Combine the lobster, pepper, mayonnaise to taste, white onion and celery in a bowl.

Create a cup of lettuce in the bun by laying a large leaf or two of lettuce stem side down in the
bun. Fill with lobster, enjoy with potato salad or french fries.

Godly!

me, @andrewfoodist writes about his food journey's, travel, food science and food marketing daily