Lobster Roll
This lobster roll, a summertime classic in Maine (heck, in all of New England), is made with cool, creamy mayo and lemon swaddling sweet lobster in a toasted split-top roll.
This lobster roll is exactly what you’ll find along the little highways and byways of coastal Maine–a toasted split-top bun cradling cool, creamy mayo swaddling sweet, sweet lobster. Much as we love cool, creamy mayo, we feel compelled to point out that there is actually more than one way to make a lobster roll, and that other lobster roll simplifies things to no adornment other than a drizzle of melted butter. But since most of Maine seems to prefer Mayo, perhaps you start there? Or rather, here.–Renee Schettler Rossi
How To Tell The Difference Between Male And Female Lobster
We’re often asked how do you tell the difference between a male and a female lobster? And our standard response is, look between its legs, of course. You’ll find two feelers, or swimmerets, located at the base of the tail. If they’re hard, it’s a male; if they’re soft and flexible, you’ve got yourself a lady. Some think females are sweeter; others swear by the males. Guess you’ll need to discern that for yourself.
Lobster Roll
Ingredients
- Two (1-pound) lobsters or 1 cup cooked lobster meat
- 1 1/2 to 2 tablespoons store-bought or homemade mayonnaise
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon grated lemon zest, preferably organic
- 1 tablespoon minced chives
- 1 tablespoon very finely chopped scallion
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter (1/2 oz)
- Two (4-inch) chunks baguette (you can substitute 2 hot dog rolls, preferably split top)
Directions
- 1. Add enough water to a large pot to reach a depth of 2 to 3 inches. Bring it to a rolling boil. Place a colander or a wire cooling rack over a rimmed baking dish.
- 2. Carefully remove the rubber bands from the lobster claws. Lower the lobsters into the boiling water, shell side down, cover the pot, and cook until done, about 11 minutes.
- 3. Using tongs, remove the lobster from the boiling water and transfer them to the colander or the rack to drain and cool to room temperature.
- 4. When the lobster is cool enough to handle, use your hands to separate the lobster tail from the body. Using a fork, remove the tail meat.
- 5. Using a cracker, the flat side of a chef’s knife, or the bottom of a heavy skillet, crack the claws and legs and remove the meat. The red roe, or coral, found in female lobsters, is considered by many to be a delicacy and can be reserved for another use. Coarsely chop the lobster tail and claw meat. Reserve the shells for making stock or discard.
- 6. In a bowl, mix the mayonnaise (using a little more or less, depending on how creamy you like it), lemon juice and zest, chives, scallion, just a touch of salt, and pepper to taste.
- 7. Gently fold the lobster meat into the mayonnaise mixture. Taste and adjust the seasoning accordingly. Cover and refrigerate for no more than 3 to 4 hours.
- 8. In a skillet over low heat, melt the butter. Cut the baguette pieces in half lengthwise and place them, cut side down, in the puddle of butter. Toast the baguette until it just begins to turn golden brown. (Alternately, brown the hot dog rolls until they begin to turn golden brown, flipping them over so they get toasted and buttery on both sides.)
- 9. Divide the lobster between the pieces of toasted baguette. Serve (and devour) immediately. Originally published August 13, 2012.
Lobster Roll Variations
- Stir 1 tablespoon drained capers into the mayo
Toss 2 tablespoons finely chopped celery in with the scallion
Rely on lime juice and zest instead of lemon
Line the baguette with tender leaves of butter lettuce
Slices of ripe tomato 2 strips of cooked country-style bacon
Thin slices of buttery avocado
Very thin slices of red onion
from Leite's Culinaria https://ift.tt/2nYYIaT https://ift.tt/2MQHJpZ
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