July 2009 Recipe of the Month

New England Lobster Rolls with Dilled Mayonnaise

Serves 6

Wine Pairing: 2007 Ten Lakes Chardonnay

This classic picnic recipe has become a Fourth of July tradition for East-Coasters like us. To match the buttery-rich lobster salad, a Chardonnay of either the toasty-oaked or crisp unoaked persuasion works best.

Ingredients:
-1 1/2 lbs lobster meat, torn into generous chunks
-9 Tbsp. good quality mayonnaise
-1/2 tsp. smoked paprika
-Salt and pepper to taste
-1 small head of Bibb lettuce
-6 Tbsp. butter, softened
-2 Tbsp. fresh dill, chopped
-1/2 cup chopped celery
-6 hot dog rolls

-In a bowl, gently mix lobster, mayonnaise, celery, dill, and smoked paprika. Salt and pepper to taste. Refrigerate until ready to serve.
-Butter the cut sides of the hot dog buns and toast until lightly browned. Lay several of lettuce on each bun, then fill with the lobster salad. Serve with fresh corn on the cob, cucumber salad, and other picnic fixin's.