Maine was gorgeous!
Are you guys ready for way too many photos of my recent family vacation? I promise there’s a recipe in here, too, LOL! But for real, Maine is one of the most picturesque places that I have ever been—the rocky shores, plentiful lighthouses, and creepy-looking houses (seriously guys…literally every house there looks haunted…)—it’s gorgeous.
As you’d expect, there are lobsters everywhere! No joke, rest stop sell live lobsters.
What I wouldn’t expect? One of the nastiest sunburns of my life…LOL. And it’s so weird and blotchy 🙁
We went whale watching and saw seals, puffins, porpoises, dolphins, minke whales, and two humpbacks super close-up! One of them even waved to us.
We also hiked Monhegan Island and the two highlights were their cute little brewery with a tasty Hef, and the whale my sister Rebecca and I saw from shore!
The house we stayed at in Port Clyde had a lobster tank in the kitchen! How cool is that?? We picked up a few lobsters to make fresh lobster rolls, and can I just say… having to kill them was on of the hardest things I’ve done, but I insisted that I do it because you know… I believe if you’re going to eat a living thing you should be able to kill it. I may have cried a bit and pardoned one of the lobsters who we named Clyde and released into the sea…LOL.
So about these lobster rolls… You guys know I don’t eat dairy or eggs anymore, so that meant that I couldn’t really eat any of the lobster rolls at any of the restaurants (since they use mayo with eggs and buttered rolls). I made it my mission to make my own dairy and egg-free version!
I tried to stay pretty traditional and simple: lemon, mayo, chives, and some shallots…and of course lobster! I did add some arugula to the sandwiches for a little bite and change of pace, though!
Yield: 8 small rolls
- 3 large lobsters
- 2 lemons
- 1/4 cup vegan mayo
- juice of one lemon
- 2 to 3 tbsp minced shallots
- 2 to 3 tbsp chopped chives
- salt, to taste
- baby arugula
- mini buns
- vegan butter
- Bring a large pot of water to a boil. slice the two lemons and add them in.
- Humanely kill the lobsters first by slicing through the head. Place them in the boiling water, cover, and boil for 10 minutes, until red.
- Carefully, remove the meat from the lobsters, and place in a large bowl. Add in the mayo, lemon juice, shallot, and chives, and mix. Add salt to taste.
- Spread your mind buns with butter and broil in the oven until toasted.
- Add some arugula into each bun, and spoon in the lobster salad.