In August, my summer house in Maine is a beehive of activity, filled with family and friends, almost all of whom love to cook. We serve fresh Maine lobster there in many different ways, but this easy-to-make recipe is one of the most popular appetizers. If it’s not convenient for you to buy and cook live lobsters, look for precooked lobsters at a good-quality seafood market. The easily made and very delicious Marie Rose sauce, popular in England, is like a simplified form of Thousand Island dressing.
3 fresh lobsters, about 1¼ pounds each, boiled ½ cup mayonnaise
½ cup Heinz Ketchup
1 teaspoon Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
1 head Bibb lettuce, chopped
2 tablespoons chopped fresh dill
Remove the lobster meat from the cooked lobsters and cut it into large bite-sized pieces. Transfer to a mixing bowl, cover, and chill in the refrigerator for 2 to 3 hours.
In another mixing bowl, combine the mayonnaise, ketchup, Worcestershire sauce, and lemon juice. Cover and refrigerate the sauce until serving time.
Divide the chopped lettuce among 6 individual large glass goblets. Spoon 2 tablespoons of the chilled sauce into each goblet. Evenly divide the lobster meat among the goblets and top with a little more sauce and some fresh dill. Serve immediately.