Friday, June 17, 2011

Classic Maine Lobster Rolls

How can it be possible that I have not uttered the word “lobster roll” on this blog yet? Well that is about to change. The lobster roll is one of the true glories of Maine coastal dining and one of the most popular lunch items on the Maine coast, and plenty of places up and down our coastline to enjoy these delicious morsels. It seems every Maineiac and visitor has an opinion on this subject “where to get the best lobster roll”. Now it is my turn to weigh in on the debate. Why even get them at all? They're just so simple to prepare on your own.

I’m guess I am just a traditionalist when it comes to lobster rolls and take a minimalist approach to preparing one– the star always being the lobster. Only large, chilled chunks of the freshest meat combined with a small amount of mayonnaise will do. And then there’s the bun, yes the bun– it must be a top loader, buttered and grilled to a golden brown. The lobster meat should be piled high and generously with perhaps a few chunk spilling out onto the plate. Maybe just a squeeze of fresh lemon and utter perfection.

And then there's the lobster salad, which on a steamy hot day like yesterday--a perfect choice for dinner last night and even easier to prepare than the roll. Same formula basically--chilled and served over a bed of fresh greens and a splash of lemon juice along with an icy cold beer. Perfection, and.. Dad might just love this dish for Father's Day too!

Lobster Salad or Rolls

2-3 cups cooked and diced lobster meat
1/4 cup mayonnaise
2 tsp fresh lemon juice
2 TBLS unsalted butter, melted
1/4 cup finely diced celery * optional
white pepper
4 split top hot dog rolls
OR fresh greens from the garden

Toss the lobster with lemon juice in a bowl. Add the mayonnaise and stir to combine. Add the celery if you like. Season with just a bit of white pepper--no salt necessary and refrigerate for a couple of hours if not using right away.

For Lobster Rolls:

Heat a griddle or skillet over medium heat. Brush the crustless sides of the rolls with the melted butter and place on the griddle. Cook, turning once until both sides are golden brown--about two minutes per side.

Spoon in the lobster salad into the grilled rolls, heaping it high ;-) and serve immediately.

**Note--You can buy cooked lobster meat in most grocers or just pick up three 1 1/4 pound lobsters and steam them yourself. Once cooled, crack and pick out the meat yourself.

For Lobster Salad:

Pick the freshest greens in your garden or pick some up at your local farmers market. Rinse, and pat dry the salad greens and generously mound the lobster salad over the fresh greens. Enjoy!


Karen said...

Mmm, I would *love* to have one of these right now!

Terri said...

OMG, you just reminded me of how much I love lobster rolls. My stomach is growling.

~~louise~~ said...

As a true Long Islander, I must admit, there is nothing in this world like a Maine lobster!!!

Oh how I miss those trips out to Montauk and the Lobster Shack.

Unfortunately, Lobster is most difficult to come by here in PA. And the top loader rolls always bring a look of astonishment when requested.

Thank you so much for sharing this recipe, Jady. If and when I come across some fresh lobster meat, I will have saved this recipe:)

P.S. Today is International Picnic Day which kicks off the annual Picnic Game at my blog. I know you are terribly busy but if you get a chance, perhaps you can "play?"