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A Recipe for Summer's Sign Off

A Recipe for Summer's Sign Off

As the beach plans begin to wind down and we pack up our white pants, there's always one last glimmer of summer after Labor Day. We look to the lobster to indulge ourselves in our final taste of the ocean air.

These Spicy Lobster Rolls come to us from the talented chefs at Giant and Little Giant in Portland, ME where they know a thing or two about crafting crustaceans. Chow down on these bad boys alongside something crisp, full-bodied and refreshing like an icy bottle of Sokol Blosser's Evolution Riesling.

Spicy Lobster Roll
Courtesy Briana and Andrew Volk, owners, Giant and Little Giant, Portland, ME

  • 4 split-top hot dog buns
  • 3 1½-pound lobsters
  • 1 tablespoon apple cider vinegar
  • ½ cup mayonnaise
  • 1 tablespoon harissa
  • Salt, to taste
  • Chopped cilantro, to finish
  • Chopped scallions, to finish
  • Lay’s Wavy potato chips, for serving (optional)


Bring large pot of water to rolling boil. Add lobsters, and cook for 8 minutes. Remove from water, and let cool to room temperature.

Pour vinegar in large bowl. In separate bowl, stir together mayonnaise and harissa.

Crack lobsters, remove meat and cut into bite-size pieces. Add meat to vinegar bowl, and toss to coat. Add salt, to taste.

Lightly toast hot dog buns. Fill buns with lobster. Top each with 1 tablespoon harissa mayo, 1 cilantro and scallions. Serve with potato chips, if desired. Serves 4.

Recipe via Wine Enthusiast

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