MAINE LOBSTER ROLLS
Simple lobster salad meets buttery, griddled buns in these classic Maine Lobster Rolls. A taste of a New England summer at home!
Servings: 4 lobster rolls
- 2 1-1/2 to 1-3/4 pound lobsters boiled or steamed
- 3-4 tbsp mayonnaise
- 1/4 cup finely chopped celery
- 1 tsp fresh dill, coarsely chopped
- 2 tbsp freshly-squeezed lemon juice
- 4 leaves lettuce
- 4 top-split, flat-sided hotdog buns ("New England" style)
- 2 tbsp unsalted butter
- a pinch Sel Magique Classic Blend
- First cook the Lobsters. For lobster rolls, I like to stick to two classic cooking techniques: boiling or steaming.Boiling typically allows you to cook more lobsters at once, convenient if you’re entertaining a crowd. The meat is also easier to clean from the shells.Steaming yields a more tender and flavorful meat since the lobsters aren’t submerged in the boiling water. It’s also more difficult to overcook lobsters when steaming.
- 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 Sel Magique!
- 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. Season with more Sel Magique as desired.
- Serve immediately with french fries, kettle chips, coleslaw, and dill pickles, if desired
Recipe found on stripedspatula.com