March 22, 2010

Lobster Roll


Ingredients:
2 lobsters' worth of meat (3 cups, chopped)
1 stalk celery, diced
1/4 cup mayonnaise
1/2 tablespoon tarragon vinegar
1/2 tablespoon lemon juice
salt
pepper

butter
New England style rolls (split top)

Direction:
Toss the celery and lobster, together in a medium bowl. In a small bowl, whisk mayo, vinegar, lemon juice, salt and pepper. Pour over the lobster and celery and stir until the lobster is lightly coated. Refrigerate 20-30 minutes. Melt a bit of butter in a skillet and lightly toast the rolls on either side. Generously fill with lobster.


Yield: 6 lobster rolls


My thoughts:
Unfortunately our trips this year do not include a visit to the lobster roll epicenter, Maine. But that doesn't mean I can't enjoy a lobster roll. We bought a couple of lobsters (and since the store offered, let them steam them since we knew we'd be eating them cold anyway) and I tried to get as much meat out of them as possible, my years of crab practice really paid off. Lobsters are so much easier! I was sort of tempted to buy the (cheaper) lobster tail but I am glad I went for the whole lobster, the meat was juicy and claw meat was super sweet. A welcome addition to the mix. The trick to the lobster roll is not overwhelming the lobster. I wanted to add some zip so I decided on using the subtle tarragon vinegar and a splash of lemon juice to thin out the mayo without being overpowering. I was excited to find the "New England style rolls" at Wegmans last week, while technically you could use hot dog rolls, these rolls were perfect. The sides toasted up wonderfully and they weren't as deeply split as hot dog rolls are so they really support the lobster. I hate when you bite into a sandwich and the filling falls out. Not a problem with these lobster rolls. They are crisp and slightly buttery and warm and super lobster-y. The perfect sandwich to ease you into spring.



Note: Since lobsters are pretty pricey I decided to stretch them even further by making lobster stock. I added the shells, any juices I could save, a sliced lemon, 2 onions (cut up), 3 carrots, a bunch of limp celery, parsley stems and a couple of shallots (cut up) to a big (lobster) pot of water and cooked it until a bunch evaporated. Then I divided up in 2 and 4 cup portions and froze it for future use. It will be great in risotto or any sort of seafood dish.

12 comments:

  1. lobster rolls make me start dreaming about summer, although i can't comlain because the weather was super nice here over the weekend.

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  2. mmmm That looks sooo good...Almost like Shrimp Salad ;) less the Old bay!

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  3. This makes me want to plan a trip to Maine this instant. YUM!

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  4. Oh, yum - I want one.

    "limp celery" in your stock - just gave me an idea to do with all the leftover celery I have after using it in an occasional recipe - chop, freeze, and throw into soup broth. Brilliant.

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  5. When I go to Cape Cod, I'm able to buy cleaned lobster meat at a seafood market where the lobstermen pull their boats in to unload...and nowhere near the prices we pay down here. Lobster rolls are heaven, in my book.

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  6. This looks so delicious... I am so jealouse of you there in the USA. Here lobsters are very expensive... so we only eat them at rare occasions.
    but when I see this... I just want to go and buy one....

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  7. Don't know about now, but many years ago we'd buy our lobsters on Cape Cod. I have fond recollections of cooking a 16 and 20 lb lobster....steaming is the secret since they don't end up all watery. There was no size limit on lobster on the Cape then. Main has always had and strictly enforced a 3 lb maximum size. I have eaten more than my share of lobster rolls during years of visits to Cape Cod and they are delicious. This recipe sounds just like them.

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  8. These look incredible, you even have the right buns and they look toasted to perfection.

    The lobster stock idea is brilliant. Thanks Rachel!

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  9. I can almost feel the ocean breeze in my hair just looking at these succulent lobster rolls. If you're ever up in Yountville and get a chance to try the lobster roll at Thomas Keller's Bouchon Bistro, I highly recommend it. It's not near the ocean, and it's not cheap, either. But boy, is it memorable.

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  10. Oh how I wishI could eat one of these right now - and you toasted the bun perfectly too.

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  11. Just so you know lobsters were cheaper than chicken in Maine for the last year.

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