MEMBER RECIPE
New England Lobster Roll Recipe
Difficulty: Easy |
Total Time:
20 minutes
|
Active Time:
|
Makes:
2
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.
INGREDIENTS
- 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
INSTRUCTIONS
- 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!
Member recipes are not tested by the CHOW food team.
I like to place the lobster in a sink of ice immediately to stop the cooking. Could run them under cold water i guess but that might take away some flavor. Overcooked lobster gets tough, so cool it down.
Also, no Maniac would ever melt butter and brush it onto a hotdog roll (p.s. they're not called 'buns'). You thinly SPREAD softened (room temp) butter onto the sides! And no toasting on the top...+READ
I like to place the lobster in a sink of ice immediately to stop the cooking. Could run them under cold water i guess but that might take away some flavor. Overcooked lobster gets tough, so cool it down.
Also, no Maniac would ever melt butter and brush it onto a hotdog roll (p.s. they're not called 'buns'). You thinly SPREAD softened (room temp) butter onto the sides! And no toasting on the top or bottom! Geesh Loueesh!
Hint: (family secret)...a light dash of curry powder in the mayonaisse.-COLLAPSE
You've got that bun toasting thing down pat! That is an essential part of any lobster roll.
Great except I think steaming is better for the lobster than boiling, seems to make it sweeter, Dad is a Maine transplant and we do lobster 2-3 times a summer. Steaming also seems to be a little more controlled for more than a few lobsters. We bring 2-3 inches of water to a rolling boil and put them in, bring back to boil and steam them for 13-15 minutes.....