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Lobster

Maine Lobster Rolls – A Summer Treat!

Two lobster posts in one week may seem a bit excessive, but here in New England, we have to pay homage to one of our most delicious local treats. Plus, I am fortunate enough to be friends with a local fishing charter captain who has eight lobster traps just outside the mouth of the Merrimack river. So I helped him pull some traps last night, and got to keep the goods!

After Adrian’s delicious Lobster Risotto, a rich, one-dish-wonder, I felt that a lighter treatment might be in order. Also, if you are lucky enough to have too much live lobster on your hands, lobster rolls are a great way to use precooked meat, which will last for a few days in the fridge.

There are a few keys to a killer lobster roll: fresh lobster, the right buns, and a simple treatment. Lobster, like scallops, is easily ruined by adding too many ingredients, so go easy. Here’s what you’ll need:

• 2 cups cooked lobster meat
• 2-3 tbsp mayonnaise
• 1-2 tbsp lemon juice (one half of a big juicy lemon)
• 1 tsp fresh dill, minced
• Salt and pepper to taste
• 4 hot dog buns – the kind sliced on top (see picture)
• 1 tbsp butter

The dill and lemon are optional (some would call them sacrilege!), but I think they add a nice touch. You could also experiment with parsley and perhaps even fennel fronds, but beware anything too strong, and experiment with small amounts first.

If the lobster meat has been refrigerated, let it come to room temperature (it will “open up”, like cheese). Chop the lobster coarsely, into pieces about a half inch in size (I like to have some variation here, so I’m not too exacting). Mix in the mayonnaise, one tablespoon at a time, until you are happy with the consistency. I like mine on the light side. Add the lemon and dill and mix thoroughly. Add salt and pepper to taste (I use about 1/4 tsp salt and 1/2 tsp pepper).

Melt the butter in a skillet over medium heat. Add the hot dog buns, placing them on their sides, until browned. Flip and brown the other side. Remove to a dry work area.

Fill the buns with the lobster mixture, and serve immediately. Don’t expect to talk until lunch is over, everyone will be too busy eating! This recipe serves four.

Anything bright tasting and simple would make a great side dish. Today, I chose mixed baby greens (bought moments before at the local farmer’s market) tossed with lemon juice, olive oil, salt, and pepper.

Enjoy!

Tags: lobster