When I was growing up, lobster was the food of the summer. Every Canada Day, my family would set up picnic tables lined with newspaper and tear into freshly cooked lobsters with wild abandon. With varying levels of dexterity, we’d all wrestle the meat out of their shells and immediately dunk the morsels in melted butter. We were never more ambitious than that. Just simple fresh lobster and hot butter. But now that I have the annoying responsibility of buying my own food, I’ve been searching for ways to make this admittedly pricey treat stretch further. This Lobster Roll Panzanella is my current favourite solution.
