Notice to Our Readers: In the near future, we will be halting publication of new contentin the Significato Journal. It's been a lovely experience, but we have found that with limited time, we need to focus our efforts in new directions (which include book publishing). We'll be leaving some content on the site in an archived status. We'll move other content to our personal websites (https://peterfalkenbergbrown.com and https://kimmysophiabrown.com (Kim's website is not ready yet)). When that process is completed, we'll send out a final email to our SJ subscribers and invite you all to subscribe to our individual subscription lists. More to come... [Peter and Kim - February 13, 2020]
"The Falkenberg" ~ A Lobster Roll for Those Who Want More than Mayonnaise
~ a gourmet lobster roll recipe ~
Aug 23, 2011
The history of mayonnaise is controversial. It might have been invented by a French Gentleman to commemorate a battle. What is not at all controversial is how my wife, Kimmy Sophia, feels about it. If the merest speck of the unmentionable substance adorns a sandwich, shudders and sighs ensue.
I’m not as virulent in my distaste of mayo, having eaten mayonnaise on bread sandwiches when I was too young to know why I shouldn’t be doing that, but I’m also not terribly fond of the gooey white sauce.
Certainly not on a lobster roll.
In 2007, my family moved back to my home town of Portland, Maine. I had been away for over thirty-five years. In all those years I believe that I only had one lobster roll, on a trip back to Maine in the eighties. We drove up Route 1, north of Boston, stopped somewhere and had a $3 lobster roll. Our memory of it is that it was delicious. I’m doubtful now that it was…
In any case, we were very eager to feel that same delight of deliciousness, gorging ourselves on real, Maine lobster rolls after we moved to Maine.
It was not to be.
Every lobster roll we ate was the same unattractive mixture of a hot dog bun, cold iceberg lettuce, mayonnaise and varying amounts of lobster meat. We couldn’t fault the lobster meat, but the rest of the very expensive “treat” was, in the words of Hercule Poirot, “an uninviting delicacy.”
Having grown up in Maine, I was determined and convinced that there must be a Better Way to make lobster rolls. I thought, and drooled, and thought some more, and then I came up with a Recipe! My very first recipe. I’m not a cook, so this was quite an Event.
My patient and delightful wife followed my recipe and surprised me on Fathers’ Day in 2010 with a very large, very tasty, incredibly delightful lobster roll with NO mayonnaise!
I have christened my concoction “The Falkenberg”. (Well, why not?) Here is how you can make a lobster roll that may indeed bring you foodie joy.
Ingredients (Quantity One, multiply as needed)
All the amounts are “to taste”.
This, my friends, is “The Falkenberg” – a lobster roll for those of you who want more than iceberg lettuce and mayonnaise on a mushy little hot dog bun!
Peter Falkenberg Brown is passionate about writing, publishing, public speaking and film. He hopes that someday he can live up to his favorite motto: “Expressing God’s kind and compassionate love in all directions, every second of every day, creates an infinitely expanding sphere of heart.”
Did you like what you read?If so, leave a Tip, below, and join the ranks of our Renaissance Patrons!
>> Read More about becoming a Renaissance Patron