Recipe: New England Lobster Roll
When one returns to the seaside town of their youth the question is not, “Will you have lobster?”, but “How much lobster will you have?”
Yesterday morning I arrived in Boston and was promptly scooped up by my Mama and brought back to my magical childhood home where life is simpler and just feels right. A delicious breakfast was followed by an even more delicious nap, and the afternoon brought calls from my Big Brother Ben that he would be arriving with lobsters for dinner. For those of you that don’t recall, this is the guy that threw a lobster bake for 150, so when Ben says he’s bringing lobster, you’re wise to pay attention.
This time of year the lobsters are either very hard shell or very soft shell, and I’d highly recommend choosing the former. While getting the meat out is no small feat, you are rewarded with some of the most sweet and succulent flavors of the season.
There are few things better than a classic New England Lobster Roll. Totally simple and utterly delicious, they are best served by not overcomplicating matters. Find the cheapest hot dog buns you can (Ben describes these as really just being edible napkins), mix mayo with the lobster meat, generously butter the outsides of the hotdog bun and fry them until they’re golden brown, stuff the buns with a piece of lettuce and lobster meat, and top with just a touch of coarse salt. If you’re feeling really decadent dip the lobster roll in melted butter for each bite and drift off into a sea of bliss.
New England Lobster Roll
Makes 8 lobster rolls
Pair with a bottle of Prosecco.
- 6, 1 1/4 – 1 1/2 lb hard-shell lobsters, boiled for 4-5 minutes, put into an ice bath, and meat removed
- 1/4 cup – 1/2 cup mayo or to taste (you want the lobster to be coated but not drowning in mayo)
- 8 hot dog buns (cheapest, white bread variety you can find)
- 8 leaves romaine
- 1 stick melted butter
- Mix the lobster with the mayo until well combined.
- Butter the two outsides of the hot dog buns and in a fry pan over medium heat cook until crispy and golden brown.
- Put one piece romaine in each bun and generously add lobster meat.
- Serve with melted butter if desired.