Tuesday, June 14, 2016

Lobster rolls


That, my friends, is what summer looks like.

Lobster will forever be associated with summer in my mind. Perhaps it was childhood vacations in Maine and on Martha's Vineyard where I learned to crack a lobster, getting every last bit of meat from even the little legs. I remember my grandfather eating the tamale and roe, which I found totally gross as a kid.

So now, whether I'm on the Island or home in New Jersey, lobster - in all its forms, but especially piled high on a lobster roll - means it is summer.

I've read countless recipes for lobster rolls. But I'll forego a lot of herbs and fancy sauces and stick with a bit of mayo, a little celery and a few capers. Add Bibb lettuce and New England style buns and it's the perfect lunch (add a cold pint of IPA for summer perfection...)

Lobster rolls

Have your fishmonger steam them for you to save time. And use a rolling pin to get the meat out of the legs.

Yield: 4 lobster rolls

  • 2 1 1/4 to 1 1/2 pound lobsters, steamed, cooled and shelled
  • 1 Tbsp. mayonnaise
  • 1 stalk celery, diced
  • 1 Tbsp. nonpareil capers, drained
  • 4 leaves Bibb lettuce
  • 4 hot dog buns, preferably top sliced or New England style
  • Butter, to toast the buns

Cooking Directions
  1. Cut the lobster tails into bite sized pieces. I like to leave the claws whole, but cut if desired. Set lobster aside.
  2. In a small bowl, combine the Mayonnaise, celery and capers. Pour over the lobster and stir to combine. Refrigerate until ready to use.
  3. Heat a pan over medium low heat. Butter the sides of the buns and toast until golden brown on both sides. Remove to a platter.
  4. Line each bun with a lettuce leaf then pile high with lobster. 2 lobsters usually makes about 4 lobster rolls.

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