Lobster Rolls
Jul 2nd, 2012 | By Peter Minakis | Category: American, Bread, Featured, Herbs, Lobster, Onions, Recipes, Sandwich, Seafood
The darling food of the Summer has to be lobster rolls. A specialty of New England and found in restaurants specializing in fish and seafood and popular at picnics, backyard parties and even food trucks! A traditional lobster roll contains cooked lobster meat, mayonnaise and often may contain celery and scallions. Lightly seasoned, a squirt of lemon juice and served in a soft dinner roil or hotdog bun that’s been lightly toasted are how it is served.
The main key to a good lobster roll is to use fresh lobster – that is to say starting with live lobster, boiling/steaming it then tossing it in mayo and such. The “and such” part is where many can be cheated out of a good lobster roll with too much filler. I like adding scallions and celery for texture, flavour and crunch but never to stretch the lobster salad. It is after all, a lobster roll.
The final key to a good lobster roll is to not use too much mayo – one wants to taste the lobster meat and in my approach the mayo is the binder and flavour-enhancer of this delightful sandwich. My little twists in this dish is some minced garlic, diced fennel (which gives the salad a celery and anise one-two flavour punch), some Dijon mustard, pinch of cayenne pepper, fresh ground pepper, a squeeze of fresh lemon juice and some sweet paprika for garnish.
Summer is better with lobster rolls tossed in the mix.
Lobster Rolls
(serves 4-6)
2 lobsters, approx. 1 1/2lb. each
3-4 scallions, thinly sliced
1/2 cup diced fennel
1 small of garlic, minced
zest & juice of 1 lemon or lime
1/2 tsp. Dijon mustard
3-4 heaping Tbsp. of mayonnaise
pinch of cayenne pepper
1/4 cup of chopped fresh fennel fronds
fresh ground pepper to taste (no salt needed here)
toasted hot dog buns
- Fill a large pot with water, place on your stove-top and bring to a boil. Drop your lobsters in it and once the water returns to a boil, set a timer for 10 minutes and boil your lobsters. Remove from the pot and drop in a pot of ice cold water. Allow the lobsters to cool before extracting the lobster meat (use a rolling pin to even remove the meat in the lobster legs).
- Roughly chop the lobster meat and place in a bowl with the scallions, diced fennel, garlic, zest and lemon/lime juice, mustard, fennel fronds, cayenne and ground pepper to taste. Cover and place in the fridge to chill.
- Add the mayonnaise and gently fold until well-coated and mixed evenly. Taste and adjust seasoning accordingly. Place some lobster salad in a toasted hot bun, sprinkle with some sweet paprika and serve.
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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
These look absolutely delicious! I need to track down some lobster!
Those look incredibly mouthwatering! A fabulous speciality.
Cheers,
Rosa
Delicious seafood, summer on a plate! I am with you re the mayo, the lobster itself has such a fantastic flavor, a little mayo and all those spices would be a great enhancer! We must be all thinking seasood, as I just made poached sea bass with vegetables in olive oil and lemon sauce :)
thanks for sharing yours,
Ozlem
I have been waiting for those ever since I saw them on Facebook:D
Simply gorgeous! One of my favorite parts of summer!
Beautiful pics!
I love your little additions to the classic lobster roll. Now I am craving one.
I must admit to never trying a lobster roll. I have tried a prawn roll though! I love the ingredients you married with the lobster…yummo!
Peter I love lobster although is quite expensive here in Greece. These rolls remind me of my student days in New England! Have a great day!
Oh, now they just look so tasty. We’re eating a lot of seafood here at the moment. It just seems to match summer more than meat does.
Julia
I had some amazing lobster during a recent trip to New England. Your lobster rolls take me back to those tasty days.
Love the idea of fennel in these rolls, a subtle twist that makes the recipe special. They look delicious!
LL
Oooh I wish you did a delivery service!