Recipe. You Won't Want To Miss This!
Lobster Roll.
Are you ready to begin your journey to making the best lobster roll of your life? Here is a starting point for the style of lobster roll that is made with mayonnaise, lemon juice, and herbs. We researched MANY recipes, and will provide a few of the tips we've picked up along the way. P.S. You will be able to prepare dinner for four for just a little more expense than for one lobster roll you will enjoy off an East End menu. We recommend you try both ways! It’s just “almost” August after all.
1 1/2 pounds cooked lobster meat or approximately 3.5 cups. You can steam your own lobsters (four 1 1/4 pound) or buy the fresh lobster meat removed from the shell at your local seafood market. I go the seafood shop route.
1/4 cup mayonnaise. James Beard Foundation specifies Hellman's. Recipes vary from 1/4 cup to 1/2 cup. Start with 1/4, and add to get the ratio of lobster to "dressing" that you prefer. You will likely settle on 1/4 cup plus as much as 1 tablespoon.
1 1/2 tbsp lemon juice
1/4 cup finely chopped celery, approximately 3 of the smaller, softer, inner stalks
1 tbsp. chives, plus additional for garnish
Salt + pepper to taste
4 large leaves of your favorite lettuce (optional; some chefs like to include, others omit)
4 top split hot dog rolls. Most agree that top split is the best, from Ina Garten to James Beard Foundation!
3 tbsp butter
Cut lobster meat into 1/2-3/4 inch pieces. You can use tail or claw meat, or a combination of both. We like 2/3 tail to 1/3 claw.
Add mayo, lemon juice, celery, chives, salt + pepper and mix (gently!)
Open the top split hot dog rolls. You are going to pan toast the OUTSIDE of the bun. For the bun, choose the kind you like best. Some love a basic roll like Pepperidge Farm, other suggest a brioche roll. The roll is super important, BUT you don't want it to outshine its contents.
Melt the butter in a heavy (we prefer cast iron) pan. Over medium heat place the open rolls, outer side down. Toast in butter until lightly browned. You will smell the bread toasting. This takes approximately 3 minutes
Remove the rolls and place one per plate, un-toasted, inner side up.
Lay one leaf of lettuce on top of the open bun, with the "cup" shape of the leaf facing up (Butter lettuce is really perfect if you are choosing to include lettuce.)
Spoon 1/4 of the lobster mixture into each of the buns, and pick up the sides. Garnish with a sprinkle of chives.
And voilà. Dinner is served. An ear of fresh corn on the cob, steamed fresh veggies, or a side of roasted baby potatoes completes the plate.
Serves 4.
Note re: herbs and other ingredients. Ina Garten's recipe calls for parsley and dill (vs chives). Another recipe uses dill and chopped red onion. A couple of recipes call for lemon zest in addition to lemon juice. One recipe adds bacon! It's all up to you to add your own special touches. It's hard to go wrong if you keep in mind that you don't want flavors that are so strong that they overpower the simple deliciousness of the lobster. Bon appetit!!
Recipe credits: Dinner at the Zoo, James Beard Foundation, Ina Garten, Food & Wine Magazine, and multiple online recipes originating from Maine to the Hamptons.
