September 29, 2013

EAT: lobster rolls

If you've never had a lobster roll before, you are missing out!  It's such a seriously delicious and decadent sandwich - each and every bite up until the last is pure bliss.  Depending on where you get it or how you make it, it usually comes on a toasted buttered bun (mmm butter), the fat chunks of lobster lightly tossed in mayo, lemon juice and other goodies.  

Don't get FOMOLR (fear of missing out on lobster roll) - you can make a really good version at home.    I found this recipe in Bon Appetit's June 2013 issue and knew it was THE ONE.  It used simple, fresh ingredients that wouldn't over-power the lobster.  After all, it is the star of the show!  Everything else is kinda just there to enhance it, and this recipe does a great job of it.  Making it was super easy - even the live lobster handling part which I was dreading (although the hubs was gracious enough to do most of the man-handling on that front).  Hope you guys enjoy - I highly recommend you try this recipe!

Ultimate Lobster Rolls (recipe from Bon Appetit, June 2013 issue) makes 6 servings

  •  3  1 1/4-lb. live lobsters (I got mine at H-Mart for $6.99/lb. which is pretty darn cheap!)
  •  6  New England-style split top hot dog buns (warm, toasty, buttered rolls are key.  If you can't find New England-style buns, trim 1/4" from both sides of standard hot dog buns to remove the crust and expose more surface area)
  •  1  celery stalk, finely chopped
  •  2  Tbsp. chopped fresh chives
  •  2-3  Tbsp. mayonnaise
  •  2  Tbsp. unsalted butter, room temperature
  •  Kosher salt
  •  Freshly ground black pepper

  1. Pour water into a large pot to a depth of 1"; bring to boil and salt generously.  
  2. Add lobsters, cover and cook until bright red, 8-10 minutes.  
  3. Transfer lobsters to a rimmed baking sheet and let cool.  
  4. Crack lobster shells, pick meat from tail and claws, and cut into 1/2" pieces.   
  5. Mix lobster, celery, lemon juice, chives and 2 Tbsp. mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.  
  6. Heat skillet over medium heat.  Spread flat sides of buns with butter.  Cook until golden, about 2 minutes per side; fill with lobster mixture (I buttered the bread and used a toaster oven to toast all the buns at once). 
Tip: *Lobster meat can be prepared 1 day ahead.  Cover and chill.  Toss with remaining ingredients just before serving.

Mmm Mmm Lobsta Rolls!
xoxo, NB

1 comment:

  1. Looks and sounds delicious. I may opt for imitation lobster for a quick fix though.