The Darling wanted lobster for her Mother's Day brunch, so I ran over to Gelson's immediately because they steam and crack the crustaceans for you at no extra charge. I served them with drawn butter, of course, and also Chive Basil Parmesan Omelets with Rosemary Leek Pesto (recipe forthcoming). The lobsters were pretty big, and the Precious Angel decided to eat only her omelet, so there was a lot left over. That's where the California Maine Lobster Rolls come in.
Take about a pound of cooked, chilled lobster meat cut into bite-sized chunks and place in a mixing bowl. Add two diced avocados and a quarter cup of loosely packed fresh cilantro leaves (just pull the leaves off the stems). Squeeze in the juice of half a lemon and season with a pinch or two of salt. Stir it all up and scoop generously into (onto?) warm hot dog or hamburger buns. You will be delighted. Next time I might add some chives.
