The Lobster Roll

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Whether you prefer the classic New England Lobster Roll (mayo) or the Connecticut Roll (warm butter) or even the new California Lobster Roll (mayo and avocado)- this lunch treat is the perfect garden or beach lunch special.  We prefer the version from the Montauk fav spot- The Lobster Roll. Its a great place to sit and enjoy the sunlight only found in the fields from South Hampton to Montauk or do as we do…..set up luncheon in the garden or by the pool, pour drinks, get take-out from The Lobster Roll and wait.

Alas the Hamptons may not be in the picture this year- so here’s how we can all do it.

“To the uninitiated, lobster rolls are a strange concept. A specialty of Maine, they are basically hot dog buns stuffed with lobster salad. (Some insist it should be a split-top potato-bread roll, but even so, it still looks and tastes a lot like a hot dog bun.) The lobster salad should be chilled and dripping with mayonnaise. When the lobster meat is sweet and in big chunks, and the roll is warm and dripping with butter, the combination of flavors and textures is downright addictive. Here’s a simple recipe that will produce a very satisfying lobster roll for those who know them and an entrée into the world of the lobster roll for those who don’t. You can substitute chilled cooked shrimp or lump crab meat with perfectly delicious results”

–Mitchell Davis, James Beard Foundation, NYC

Ingredients

  • 12 ounces cooked lobster meat, from 2 to 3 one-pound lobsters, cut into chunks (about 2 cups), chilled
  • 1/2 cup Hellmann’s or Best Foods mayonnaise
  • 1 celery stalk
  • Juice of 1/2 lemon (2 tablespoons)
  • 2 tablespoons minced flat-leaf parsley, tarragon, chervil, or chives, or a combination (optional)
  • Kosher salt and freshly ground black pepper
  • 4 hot dogs buns or potato rolls
  • 3 to 4 tablespoons unsalted butter, at room temperature
  • Iceberg or other lettuce, for garnish (optional)

Method

In a medium bowl, combine the lobster meat, mayonnaise, celery, lemon juice, parsley, a pinch of salt, and some pepper. Mix well to coat the lobster with the mayonnaise. Chill.

Flatten the hot dog buns without splitting them apart, if you can. Generously butter the cut side and sprinkle with some salt. Heat a cast-iron or nonstick frying pan or griddle over medium-high heat. Place the buns in the pan buttered side down and toast until golden brown, 4 or 5 minutes. (You’ll smell the delicious, buttery aroma when the buns start to toast.) Remove the buns to serving plates, toasted side up. Place a lettuce leaf on top, if using, and spoon one fourth of the lobster salad on each sandwich. Pull up the sides and serve.

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serve with chips, sweet potato fries, or potato salad and corn on the cob

try the California version too!

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