Fittingly, I sold my house in Pennsylvania to a Mainer and to sweeten the closing deal, she gifted me her favorite lobster recipe. On the deck of her childhood home in Orono, Amy and her sister would hold lobster races. The winner was the last lobster put in the pot. Amy still plays with her lobster, but in a more sophisticated fashion. She’s created this seasoning mix that both brings out the natural sweetness of the meat and adds an interesting kick at the finish. Amy suggests adding both homemade lemon aioli and diced fresh fennel to make an interesting twist on the standard Maine lobster salad.

Makes enough seasoning for a summer of lobster rolls

• 2 tablespoons whole fennel seeds, toasted
• 1 tablespoon ground black pepper
• 1 tablespoon granulated garlic
• 2 1/2 tablespoons fleur de sel

Process all ingredients in spice grinder. Store dust in tightly sealed glass jar. To season lobster, use 1/2 teaspoon to season the harvested meat from a 1 1/2 pound lobster before stirring in mayonnaise or aioli.