Maine Lobster Rolls
Simple lobster salad meets butter toast during this classic Maine lobster roll. Experience New England summer at home!
INGREDIENTS
Two lobsters are 1-1 / 2 to 1-3 / 4 pounds, boiled or steamed
▢3-4 tablespoons of delicious mayonnaise
1/4 cup finely chopped celery (optional, for those that sort of a little "crunch")
▢ fresh juice (optional)
▢ freshly ground sea salt and black pepper
▢4 lettuce (optional, I'm using Boston)
▢ 4 hot dog buns split on top and flat side ("New England" style)
▢2 tablespoons unsalted butter, softened
INSTRUCTIONS
1.Remove the tail meat, shank and claws from the lobster and dig 1/2 inch pieces. you ought to have about 1 pound of lobster meat. Chill until cold
2.Drain lobster meat, discard the liquid. Mix the lobster gently with 3 tablespoons of mayonnaise and celery (if using). The lobster should be coated, but not overwhelmed by mayonnaise. Add a tablespoon of mayonnaise, if necessary.
3.Try the lobster salad. Some brands of mayonnaise taste quite others. If the salad needs more light, add a squeeze of fresh juice . Season with salt (if necessary) and pepper.
4.Cover the lobster salad and refrigerate for half-hour or 6 to eight hours.
5.When able to serve, heat the skillet over medium heat. Brush the edges of the buns and hot dog buns, 1 to 2 minutes per side, until toasted.
6.Place lettuce (if using) on each toasted hot dog bun and top with 1/4 of the lobster salad. Serve immediately with french-fried potatoes , kettle chips, coleslaw and pickled fennel, if desired.
