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Saturday, July 6, 2013

New England Lobster Salad Roll

New England Lobster Salad Roll

Sitting at a picnic table in the gravel parking lot of a seafood shack stuffing a lobster roll in your face is a summer ritual in New England. And while what you mix with the lobster for the filling is the subject of debate, one thing is not: Don’t skimp on the lobster! This recipe contains the three most important ingredients for a lobster roll: steamed lobster, real mayo (not that sweet salad dressing), and chopped celery. Piled into a buttered, toasted, top-split hot dog bun and served next to a cup of clam chowder, it’s a little taste of “summah” on the Cape in your own backyard.
This is the way to live, I loved Maine and often wish I were still there.
So I do miss Lobster rolls and Lobster Pie


4 hot dog buns
2 tbs of butter
1.5-2 cups of cooked lobster meat
3 tbs mayonnaise
the juice of half a lemon
a pinch of cayenne pepper
1 clove of minced garlic
1/4 cup diced celery
3 tbs diced scallions
shredded iceberg lettuce for serving    


In a medium bowl mix together lobster, mayo, lemon, cayenne, garlic, celery and scallions. Once combined set aside.

In a medium fry pan over medium heat. Butter the sides of your hot dog bun. It is important to use the kind pictured in my photos. The ones with the flat sides!

You can Fry each hotdog bun until crisp and golden brown, I have had them on toasted bread though and I prefer them. Place shredded lettuce in the bottom of each bun and top with lobster salad.

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