Lobster, butter and a toasted bun are the equation for a perfect summer meal.

written by Antonia DePace
recipe by The SeaGrille
Photography by Kit Noble

On Nantucket, the early months of spring bring excitement for a veritable array of happenings— Daffy Day, the promise of better weather on the horizon and, for those at

the Lemon Press, Nowruz. Celebrated in March, the Persian holiday marks the beginning

of spring and a period of reflection throughout the following months. Here, the Lemon P

ress team offers their rendition of this holiday dish, featuring sunchokes as the main attraction. It’s also the perfect plate to enjoy as we start to prepare for the island’s upcoming summer season.

INGREDIENTS

• 1/4 pound fresh shucked lobster meat

• 2 tablespoons of mayonnaise

• 1 tablespoon of finely diced celery

• Pinch of salt and pepper

• Juice from 1/4 of a lemon

• 2 tablespoons of butter

• 1 brioche hot dog bun

• 1 small handful of arugula

• 1 teaspoon of chopped chives

INSTRUCTIONS

1. Cut lobster meat into large chunks.
2. In a mixing bowl, toss with mayonnaise, celery, and lemon juice.
3. Season with salt and pepper.
4. 3. Melt butter on a griddle or pan and toast the bun on each side till golden brown.
5. 4. Split the bun and line the bottom with arugula, then fill with lobster salad.
6. 5. Top the lobster with a sprinkle of fresh chives and enjoy!