Lobster rolls are a summer classic and on a recent trip to Maine, I certainly ate them as often as possible from harborside stands where the lobster was fresh right off the boats. Doesn’t get any better than that! The ones I liked best were the simplest: big chunks of lobster in a smidgen of mayo in a perfectly toasted top-slit roll. Having been home a few weeks, we were longing for a lobster roll again. I tried my hand at making them for the first time. I researched recipes online and settled on Martha Stewart’s recipe for its simplicity. Our first lobster roll, and still the freshest and best, had been enjoyed at Beal’s Lobster Pier, on Mount Desert Island, where we were told Martha celebrates her birthday each August. These weren’t Beal’s, with a water view, but pretty darn good for being landlocked in Pennsylvania! And oh, Happy Birthday Martha!