Maine Lobster Rolls
Tuesday, July 30, 2019
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Bring a style of coastal New England to your table with these Pine Tree State Lobster Rolls! See however contemporary, easy ingredients build these lobster dish sandwiches a crave-worthy summer classic.
Lobster Rolls square measure sandwiches that hail from New England, mounding chunks of contemporary lobster meat onto buttered and griddled split-top hotdog buns. One bite takes American state right to the sound of the ocean, warm, salty breezes, and therefore the sand to a lower place my toes. It’s summer on a breadstuff.
Simple lobster dish meets buttery, griddled buns in these classic Pine Tree State Lobster Rolls. A style of a brand new European country summer at home!
INGREDIENTS :
- 3-4 tablespoons good mayonnaise
- 1/4 cup finely chopped celery (optional, for those who like a little "crunch")
- freshly-squeezed lemon juice (optional)
- Two 1-1/2 to 1-3/4 pound lobsters , boiled or steamed
- sea salt and freshly-ground black pepper
- 4 leaves lettuce (optional, I use Boston)
- 2 tablespoons unsalted butter , softened
- 4 top-split, flat-sided hotdog buns ("New England" style)
INSTRUCTIONS :
- Remove tail, knuckle, and claw meat from the lobsters and cut into 1/2-inch chunks. You should have about 1 pound of lobster meat. Refrigerate until chilled.
- Drain lobster meat, discarding any liquid. Gently toss lobster with 3 tablespoons mayonnaise and celery (if using). The lobster should be coated, but not weighed down by the mayonnaise. Add an additional tablespoon of mayonnaise, if needed.
- Taste the lobster salad. Some brands of mayo have more tang than others. If the salad needs more brightness, add a squeeze of fresh lemon juice. Season to taste with salt (if needed) and pepper.
- Cover the lobster salad and refrigerate for 30 minutes, or up to 6-8 hours.
- When ready to serve, preheat a griddle over medium heat. Butter the sides of the hotdog buns and grill 1-2 minutes on each side, until toasted.
- Place a leaf of lettuce (if using) into each griddled hotdog bun and mound each with 1/4 of the lobster salad. Serve immediately with french fries, kettle chips, coleslaw, and dill pickles, if desired.
