New England Lobster Rolls
Now that summer is in full swing, I have nothing but seafood suppers on my mind! Lobster is THE quintessential summer food here on the East Coast and while it’s fun to go out for a luxe lobster dinner, I think it’s even more fun to make lobster rolls at home. Since I don’t relish the idea of killing lobsters in my own kitchen, I always have the fish monger at the market steam the lobsters for me. That way, when I get home, all I need to do is remove the lobsters from the shells and mix the other ingredients. Easy peasy!
My lobster rolls are made in the classic Maine style with just enough mayo, a little bite of scallion, crunchy celery, bright lemon, and some salt and pepper to really bring out the flavor of that luscious lobster. Served with a light frisée salad and some crunchy chips on the side, it’s like being on vacation any night of the week. Here’s to summer!
X
New England Lobster Rolls
-adapted from Bon Appétit
Serves: 3-4
Prep Time: 15 minutes
Cook Time: no cooking if you have the grocer steam the lobster!
Ingredients:
2 pounds lobster, steamed and removed from shells
2 tablespoons mayonnaise
2 celery stalks, chopped
2 tbsp chives, chopped
1-2 tablespoons fresh lemon juice
4-6 split-top hot dog buns
2 tablespoons butter
Directions:
Cut lobster meat into 1/2-inch pieces. Toss with mayonnaise, celery, scallion, and lemon juice. Salt and pepper to taste (I find that 3/4-1 teaspoon salt and 1/4-1/2 teaspoon pepper does the trick). If mixture seems too thin, add another tablespoon of mayo. Refrigerate until ready to serve.
Meanwhile, melt butter on a griddle and place hot dog buns cut-side down and toast until golden-brown. Continue toasting on all sides. Fill immediately with cold lobster salad and serve.
