Lobster Rolls

lobster roll

We’re continuing our culinary adventure into seafood, this week with lobster rolls. I’ve never cooked lobster before, and only had it once a few years ago (a lobster roll) while on vacation in Maine. I think it was good. I mean, I’m pretty positive it was because I wasn’t adverse to trying it again. It’s just that trip to Maine was also when I first encountered fried pickles, and those blew my mind so much that they’ve kind of become the dominant food memory of that trip. (Seriously, if you haven’t had fried pickles yet, you’re missing out!)

Anyway, back to the lobster. Every weekend we go food shopping together, and when we go I usually end up carrying Baby Boy because he does not like to go in carts, Rachel is too pregnant to carry him, and Baby Boy likes to run around. So I carry him (mostly. He still manages to wiggle free and run loose).

Whenever we pass the lobster tank he points at them and says a cute 1 1/2 year old pronunciation of “lob-stah”. We stop and he points at them and I tell him to be careful they don’t pinch his bottom, as I proceed to pinch and tickle his bottom, and he squeals and laughs and we both make a scene of ourselves. So we were going through this whole process again when I saw that the lobster were ridiculously cheap at $3.99 a pound. So Baby Boy and I bought our first lobster (two, actually). It was quite exciting for both Baby and Daddy, bringing live lobster home for dinner!

lobster roll

I had actually hoped to have them steam my lobster right there in the store for me, saving me the trouble of doing so at home, but their machine was broken apparently. So I brought them home and steamed them myself. It was pretty easy. I just brought a big pot of water to bowl, put a colander over it, placed my lobster in it, and covered. I steamed for about 10 minutes, following some directions on the inter-webs. For my first time I think I did ok, but I don’t consider myself expert enough to advise you how long to cook. You could also just pick up pre-cooked lobster meat,avoiding the hassle of not only cooking but removing the meat from the shells (which was kind of a pain in the butt!).
As for the actual lobster roll recipe, I looked to foodie friend and New Englander Rachel of Baked by Rachel. We followed her recipe exactly, as this was unfamiliar territory here and I didn’t want to mess around.

The verdict? It was good, but Rachel (my Rachel), was not such a fan. Not because of the recipe, she told me, but because of the lobster. She just isn’t a fan of it. I recalled, only after going through all the process of making this, that when I ordered that lobster roll in Maine all those years ago Rachel had a bite and said “Yeah, not a big fan of lobster”. Guess that memory of fried pickles during that trip is even more dominant than I thought.

If you’re a fan of lobster, or lobster rolls, give this one a try. From what I can remember, this was pretty dead on to what I had up in Maine. But if you aren’t a seafood or lobster fan, stick to the fried pickles. :)

lobster roll

Ingredients

  • 2 cups lobster meat, cooked (or roughly 1/2lb)
  • 1/4 cup mayonnaise
  • 1/2 tablespoon lemon juice
  • 1/4 cup celery
  • 1/4 cup yellow onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Butter for toasting the rolls
  • New England style hot dog rolls

Instructions

  1. In a large bowl add mayonnaise, lemon juice, salt and pepper. Chop celery and onions. Roughly chop lobster into large chunks. Combine all ingredients, tossing and coating the lobster well.
  2. Toast rolls until just golden on both sides. Stuff with lobster filling. Serve immediately.
  3. Lobster filling may also be eaten as is or stored in the fridge in a covered container for up to several days.
http://thekeenancookbook.com/dinner/lobster-rolls

Recipe from: Baked by Rachel

lobster roll

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