Along with bacon, bourbon and mason jars, lobster rolls have taken over New York. Just 10 years ago I couldn’t find one within the city limits and could only enjoy one when I went to a fish shack somewhere along the New England coast. Not anymore… I don’t know what it is like outside the Northeast, but here we all love our lobster rolls. There are at least two food trucks in New York dedicated just lobster rolls and even Manhattan’s fancy restaurants have jumped on the trend with their own expensive versions.
New England Summer Vacation 2008 – Lobsterwoman pulling up the lobster traps
Despite their ubiquitousness, I still love them. I hate to say it, but I am a lazy lobster lover. Eating a steamed lobster is fun once every 10 years or so, but I prefer to have the work done for me. For people like me, the lobster roll is perfect. Plus, the delicious lobster is tucked into a buttered and grilled roll, which is, in a word – awesome. Why put up with all of the cracking and that ridiculous bib when you could have lobster meat and bread in one perfect sandwich?
Look at the claws on that one!
Finally, in contemplating the lobster roll you have to have deal with the argument of Maine vs. Connecticut or mayo-based vs. butter. Okay, this may surprise you, but I always go Maine style. It just feels right. I like my roll a little chilled and I love the creaminess of the mayo.
Best license plate ever
Despite my lobster roll love I have never made them before (see above about the cracking). But, when we were in Vermont on vacation (I know, there’s no ocean, but it is only 2 hours from Boston) I had the time and I thought it would be fun to try it. Four sacrificed lobsters later and we were in heaven. The following recipe is from Bon Appetit and it is wonderful.
Lobster Rolls
salt
3 1 1/4-pound live lobsters
1 celery stalk, finely chopped
2 TB. fresh lemon juice
1 TB. chopped fresh chives
2-3 TB. mayonnaise
Freshly ground black pepper
6 New England-style split-top hot dog buns
2 TB. unsalted butter, room temperature
Pour water into a large pot to a depth of 1″; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8-10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
Crack lobster shells, pick meat from tail and claws, and cut into 1/2″ pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.
NOTE: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.