I know for some it isn't really summer until they have enjoyed their first lobster roll of the season. Here we are half way through the summer, the pictures of lobsters my friends on facebook and instagram have been posting had be craving lobster rolls in a huge way.
I bought some frozen lobster meat, top sliced buns at Farmboy, and enjoyed a treat yesterday at lunch.
There are plenty of people out there who will argue about the perfect lobster roll filling. Some want nothing but the lobster and perhaps a kiss of lemon. Others make things more complex. I like a crunch of celery, and some fresh herbs.
This recipe, from the folks at Fine Cooking, fit the bill!
Lobster Rolls
3/4 cup finely chopped celery with leaves
1/2 cup mayonnaise
1/4 cup thinly sliced fresh chives
1 Tbs. finely chopped fresh tarragon
1 Tbs. fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper
1-1/2 lb. (4 cups) cooked lobster meat
6 hot dog rolls, preferably New England-style split-top rolls
In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the lobster meat and season to taste with more lemon, salt, and pepper.
Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the lobster salad into the rolls, using about 2/3 cup per roll, and serve.
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