Lobster rolls have become a thing – epitomizing summer, but eaten all year around. Served at road side stands by the beach and from food trucks dotted across all of New York’s boroughs. There’s now even an annual Lobster Roll Festival, where for a couple of hundred bucks (yea, that’s right – lobster is expensive!) you can try as many different lobster rolls as you want. And I can see why you would because everyone seems to have their opinion of what kind of lobster roll is best. So might as well try them all! What kind is your favorite?
If you’re in Maine, I’d be willing to guess you prefer a little bit of mayo. If you’re in Connecticut, it’s all-butter baby, what is this mayo business? Anywhere else? Well it’s pretty much chef’s pick. Whatever your opinion of what constitutes the best lobster roll around, I think most of us agree that lobster rolls, no matter how they are prepared, are always best eaten at the beach, overlooking a blue ocean on a perfect summer day. Or are they best sitting on a picnic bench in a city park? Alright maybe we can just agree that lobster rolls are the best. Period, hands down.
I personally like them prepared every way, but my favorite is
drenched drizzled in butter (like, a lot of butter), served with some crisp romaine lettuce, fresh local tomatoes, and of course, Cape Cod potato chips. Make sure to serve some mayonnaise on the side to make those Maine lovers happy. Gorgeous ocean view is optional but highly recommended.
All-Butter Lobster Roll
For the lobster roll:
- 4 large lobsters, about 1 1/2 pounds each, cooked and de-shelled. Claw and tail meat roughly chopped
- 1 stick of butter, melted
- Juice of 1 lemon
- Salt and pepper to taste
- 4 hot dog buns, lightly toasted
To serve on the side:
- 2 stalks of celery, finely chopped
- 2 medium tomatoes, roughly chopped
- 4 leaves of crisp romaine lettuce
- Mayonnaise (for the Maine lovers)
- Cape Cod p
- otato chips (Note – this is not a sponsored post for Cape Cod potato chips, I just think they are the best and only potato chip worth eating.)
In a large bowl, mix the chopped lobster meat, 6 tablespoons of the melted butter, lemon juice, salt and pepper until butter evenly coats the meat. Brush the toasted buns with the remaining melted butter and spoon the lobster onto the toasted bun until they’re overflowing with meat.
Serve at room temperature alongside chopped celery, tomatoes, lettuce, mayo (if you’re into that kind of thing), kosher pickles and Cape Cod potato chips.
2 thoughts on “All-Butter Lobster Roll”
Love it Cass!!!
Pingback: This Week’s Retro Recipe – Capetown Lobster Salad | Retrorambling