Maine’s culinary bounty collides with global influences, creative cocktails and natural wines at Little Giant restaurant and it’s all-day café sibling, Giant, in Portland, Maine. The two are owned and operated by Andrew and Briana Volk, who use Tunisian harissa to offer a subtle twist on the state’s signature dish.
The split-top buns are uncompromisable—they claim it’s just not a true lobster roll without them.
- 4 split-top hot dog buns
- 3 1½-pound lobsters
- 1 tablespoon apple cider vinegar
- ½ cup mayonnaise
- 1 tablespoon harissa
- Salt, to taste
- Chopped cilantro, for garnish
- Chopped scallions, for garnish
- Lay’s Wavy potato chips, to serve (optional)
Bring large pot of water to rolling boil. Add lobsters, and cook for 8 minutes. Remove from water, and let cool to room temperature. Pour vinegar in large bowl. In separate bowl, stir together mayonnaise and harissa.
Crack lobsters, remove meat and cut into bite-size pieces. Add meat to vinegar bowl, and toss to coat. Add salt, to taste.
Lightly toast hot dog buns. Fill buns with lobster. Top each with at least 1 tablespoon harissa mayo and sprinkle of cilantro and scallions. Serve with potato chips, if desired. Serves 4.
Poderi Cellario È! Bianco (Piedmont). “This blend of Moscato and Arneis is bright, crushable and really fun—a great summer wine,” says Briana. “Lobster rolls are great picnic food, and this is a great picnic wine with enough acidity to stand up to the mayo and rich lobster meat.”