A lobster roll is a simple thing; basically it’s lobster meat stuffed into a warm bun. The quintessential New England sandwich, it’s the street food of the coast, served in high and low level restaurants, lobster pounds, seafood shacks, supermarkets, gas stations, and home kitchens. Purists would insist that the “less is more” approach is the only way to prepare it. Meaning that lobster meat only, either cold with a little mayonnaise to hold the meat together, or warmed in melted butter, and served in a New England-style hot dog bun that has been toasted is the best way to enjoy the sweetness of the lobster meat.
For a lobster roll to be true to it’s classic roots, it should not contain a lot of extra ingredients; you can bend the lobster-roll rules a little, but you shouldn’t break them. This recipe, I think, meets the standards for the classic sandwich, with some minimal additions, and is very tasty indeed. If you purchase whole lobsters and have them steamed by the fish monger, preparation involves cracking the lobster to retrieve the meat, and adding celery, green onions, and seasoned mayonnaise. They are easy to make at home and come together in a snap.
With lobster roll in hand you can vicariously meander along the coastline of New England, traveling down some long narrow road to a harbor, take in the big view, sounds of the seagulls, splash of the waves, hear the rubbing of the fishing boats on the piers, and feel the sand between your toes. Ahhhhh, heavenly.
I made this meal to welcome my visitors from North Carolina, one of whom had never been north to New England. I tried to put together a typical summertime meal that, in addition to the lobster rolls, included corn on the cob and a mixed green salad. For dessert I served my Cracker Jack Sundaes. He was captivated!! Why don’t you try one?
PERFECT LOBSTER ROLLS
YIELD: Makes 4 servings
- 1/3 cup chopped celery
- 1/2 tsp. grated lemon rind
- 1 Tbsp. finely chopped fresh parsley
- 3 Tbsp. canola mayonnaise
- 1 1/2 Tbsp. fresh lemon juice
- 1/2 tsp. Dijon mustard
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/8 tsp. ground red pepper
- 3/4 – 1 pound lobster meat, steamed and chopped
- 4 top-split hot dog buns, toasted
1. Combine all ingredients except the buns in a large bowl, stirring well; Cover and chill a bit. Chilled, but not quite cold is best.
2. Split the buns, brush with some melted butter and slap on the griddle to cook to golden-brown. Then divide the lobster mixture evenly among the buns and serve.
3. Serving: a pickle on top is OK, so is a lettuce leaf, a sprinkle of celery salt or paprika, and maybe a squeeze of lemon or a wedge of lemon on the side. Add a few crispy chips or onions rings and you’ve got it all.
SOURCE: Cooking Light