Grubarazzi

I don't know about you, but I just don't have the time. Literally. To do the things I do. Like cook at home or heat up an oven. That's why my new best friend is made of stainless steel and sits happily on my brick patio. His name is Weber Genesis, and he's super cute. I spend all of my time with him outside, because he heats up super fast and grills my food perfectly with almost no help from me. I think my husband is jealous of my relationship with our new grill. One of my favorite things to cook on the grill is a giant filet of salmon dotted with butter, sprinkled with salt and pepper, and surrounded with fresh dill and lemon. As delicious as it sounds, it tastes and smells even better. The salmon never actually touches the grill because it's nestled in a foil pouch and laid on top of a bed of dill and lemon. This keep the presentation clean while still imparting the salmon with all of that "grilling goodness" (that is a technical term. Look it up). So,

Lake Echo, Maine. A rustic cabin in the woods surrounded by crystal clear water, old pines, silver birches, and amazingly warm friends. This was the place I dove head first in to a soul-enriching vacation, and went on a quest to find giant Maine lobsters to dip in lemon butter, toss in mayo, or stuff in to every type of bread imaginable.   Lobsters are at the heart of every food decision during the summer in Maine. Most menus feature some sort of lobster dish, preferably the chef’s take on the infamous lobster roll. As I watched my friends boil giant lobsters, toss pasta with freshly picked meat, and order lobster paninis that were lightly doused with lemon and pressed, I observed what they enjoyed the most so I could mimic our Maine experience at home. Mind you, I am not a New Englander, so I would never suggest I have perfected the lobster roll.   Lobster rolls are like a religion, and I would never win that debate. What I have done is taken my years of lobster roll voyeur