New England-Style Lobster Roll
The Lobster Roll is as much a classic summer treat as watermelon and fresh corn on the cob. Having lived in New England for many years, this sandwich conjures up memories of picnic style dining at a beachside seafood shack, cool ocean breezes and the relaxed attitude of summer. Easy and quick to prepare, all you really need to serve with Lobster Rolls are some crispy kettle-cooked potato chips, homemade coleslaw and a cold beer or light, refreshing white wine (see suggestion below).
- 1 tablespoon freshly squeezed lemon juice
- 1-1/2 tablespoons mayonnaise
- 1/2 teaspoon Dijon-style mustard
- 1 lb. (about 1-1/2 cups) cooked lobster meat
- 1 tablespoon green onion, green tops only, very thinly sliced
- 2 tablespoons celery, finely chopped
- Salt and freshly ground black pepper to taste
- 3 tablespoons butter, melted
- 4 soft, side-split hot dog rolls
In a small bowl, whisk together the lemon juice, mayonnaise and mustard until smooth. Cut the lobster meat into bite sized chunks and add to the lemon-mayonnaise mixture. Add the green onion and celery and mix well. Add a pinch of salt and some freshly ground black pepper, taste and adjust if necessary.
Brush the insides of each roll with the melted butter, reserving about 1 tablespoon. Toast the buttered rolls until lightly golden on the inside. Divide the lobster mixture between the rolls and drizzle a bit of the remaining butter over top of each. Serve immediately.
Makes 4 servings
Where Lobster Rolls are concerned, less is more. Resist the urge to add more mayonnaise, even if the mixture looks a little dry. You want to taste the sweetness of the lobster, the butter and the lemon - the other ingredients should be mild background complements. I choose to serve a lightly seasoned, oil and rice wine vinegar dressed coleslaw that doesn't compete with the mayo and butter in the Lobster Roll.