13605 20 minutes 15 minutes 2 Sat Sep 27 14:50:30 -0700 2008 Sat Sep 27 15:23:49 -0700 2008 Easy American User http://www.chow.com/recipes/13605 Sat, 27 Sep 2008 22:23:49 GMT Maine lobster is the sweet feature here, but the bun is all important too! To be authentic, use a New England style hot dog roll –split right across the top. One small (1 1/4 #) lobster yeilds two generous rolls. The summer of ‘08 has produced a bumper crop of lobsters and they are only $4.99 a pound! Why buy one for $18 in a restaurant when they are so easy to make at home? Here in Newburyport, MA the markets will even steam them for you for free. Recipe multiplies easily.

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Fill a soup kettle 3/4 full with water and bring to a boil. When it reaches a rolling boil, immerse the lobster head side down amd cover the pot for two minutes. Uncover and continue boiling the lobster for 8 more minutes.

Drain the lobster and when cool enough to handle, remove the meat from the lobster claws and tail. Cut into small bite sized chunks and allow to cool completly.

Meanwhile, brush melted butter all over the hot dog buns and place in an ungreased non-stick skillet (preferably cast iron) that’s been heated to medium low. Toast on long sides, about 3 minutes per side or until nicely golden brown. Toast briefly on the bottom and top as well, set aside.

When the lobster chunks are fully cooled, add mayonnaise and diced celery (if using). Vary the amount of mayonnaise to taste, but about a tablespoon per roll works well. Put your mix in the hot dog bun, grind some black pepper on top and serve with more melted butter on the side and a lemon wedge. Indulge!

]]> http://www.chow.com Timeless Gourmet 49 Soup/Salad/Sandwich One 1 1/4 pound lobster

]]> Two New England style hot dog buns

]]> 2 Tablespoons Mayonnaise

]]> 1/2 stick melted butter

]]> Freshly ground black pepper

]]> One rib celery,finely diced (optional)

]]> 2 lemon wedges

]]> 22937 lobster roll 22938 new england lobster roll 1986 lobster 22939 timeless gourmet 23039 susan hayes