Tuesday, May 29, 2012

Welcome summer: Lobster rolls


Find an updated version of this recipe on my new blog, white plate blank slate lobster rolls.

I love lobster. As a kid I loved tearing into a whole steamed lobster, starting with the claws and ending by sucking the meat out of each little leg. My dad probably did most of the work... It reminds me of summer vacations on Martha's Vineyard and in Maine, where those yummy red creatures always held a starring role.

Lately, lobster prices in New Jersey hit rock bottom in May and June. A couple years ago, they went as low as $3.99 per pound (I pay $7 a pound for smoked turkey!). A week and a half ago, they went down to $5.99. We've had them 3 times since... First time, we grilled them. Second time, I made lobster mac 'n' cheese. And yesterday, to celebrate Memorial Day in style, I made lobster rolls for lunch. I like to keep them simple - a few ingredients so the lobster really stands out. And as you can see from the picture, I like big chunks of meat, no wimpy little bits for us.

I steam the lobsters the night before, let them cool and then shell them in the morning. Toss them with the dressing a little while before serving. Serve with some good chips and a dill pickle for a terrific summer lunch or dinner.

And a tip for getting every juicy bit of meat: use a rolling pin to squeeze the meat out of the legs... it's tender and sweet!

(Prices are back up today... but I'll find another way to prepare them if the price goes down again, so leave a comment with your favorite way to enjoy lobster to give me some ideas!)

Lobster rolls

Meat from 2 1.5-lb steamed lobsters
1/3 cup mayonnaise
1 Tbsp. capers
1 celery stalk, diced

6 long rolls, preferably New England style or top cut hot dog buns
Lettuce, optional

Stir together the mayonnaise, capers and celery. Add about 2/3 of it to the lobster meat and stir to combine. If needed add some more, but don't overdress the lobster.

Heat a large frying pan over medium heat. Spread each side of the buns with a little butter then brown the buns in the heated pan, turning so both sides are crisp and golden.

Line each bun with a bit of lettuce, the scoop the lobster into them. Serve immediately.

Makes 6. Enough for 3 adults for lunch or dinner.

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