Nothing says summer like a good lobster roll. There are several rules to a good lobster roll.
Rule #1: Don't be stingy - I want to see huge claws of meat hanging out of my lobster roll.
Rule #2: Don't over mayo - you really don't need a lot . Just enough to bind everything together.
Rule #3: ALWAYS toast and butter your bun! It's the summer people - don't mess around.
This past weekend I was double fortunate to have several amazing lobster rolls AND attend the wedding of two great friends, Dave and Rachel. Cheers to Dave and Rachel, may your married life be filled with endless amounts of lobster rolls.
Lobster Roll
Serves 4
(4) 1 1/4 - 1 1/2 Lb Lobsters (yielding approx 32 oz of meat)
3 Tbs Mayo
1/2 C Celery, chopped finely
4 Hot-dog Buns, Toasted and buttered
Steam or boil the lobster until fully cooked, approx 12-14 mins.
Once the lobster is cooled and cooled roughly chop the tail meat and combine with claw meat in large bowl. Mix in mayo and celery. Add salt and pepper to taste.
Toast hot-dog buns and while still warm pile on lobster meat and enjoy immediately.
3 comments:
hhhmmm... yum! looks so delicious! can you send one over to me here in Indonesia?!
Whoever made that lobster roll almost had it right but messed it all up with the celery.
Read here for the right way-
http://goodmorninggloucester.wordpress.com/2008/04/28/ingredients-for-the-worlds-greatest-lobster-roll/
and here-
http://goodmorninggloucester.wordpress.com/2008/05/02/how-to-fk-up-a-lobster-roll/
you can thank me later
My favorite text of 2008:
"FYI: The lobster roll is awesome!"
It does look damn good.
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