Lobster Roll
I can’t even begin to describe the craving I have had recently for a Lobster Roll. Lobster rolls are probably second on a list of my favorite foods, pizza being number one. I live in Massachusetts so they are readily available, but I wanted to try to make my own. I went to the grocery store to buy a lobster on Monday of this past week and they were SOLD OUT of lobsters! I was appalled. I didn’t give up and yesterday I tried buying one again and there behind the seafood counter was the lobster I have been waiting for. I had them cook it at the store so I could have it ready when I needed it at home.
Ingredients & Directions:
- Four 1- to 1 1/4-pound lobsters
- 1/4 C plus 2 T mayonnaise
- Salt and freshly ground pepper
- 1/4 C finely diced celery
- 2 T fresh lemon juice
- Pinch of cayenne pepper
- 4 top-split hot dog buns
- 2 T butter
- 1/2 C shredded lettuce
(Note: I only made 1 lobster roll so I cut the recipe in 1/4ths) Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour. In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended.
Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.
I served it with chips and ate it in about 30 seconds. I am totally regretting not getting more than one lobster.
(Steven)
