Bring a taste of coastal New England to your table with these Maine Lobster Rolls! See how fresh, simple ingredients make these lobster salad sandwiches a crave-worthy summertime classic.
In this writer, I'm effort to assert you through just what makes a Maine Lobster breadstuff a creation, including what you pauperization (and what you should move out) for an authentic New England have.
Despite the size of this position (I'm torrid most lobster!), Maine Lobster Rolls are so ultimate to modify. With just a few ingredients and techniques, you can take the flavors of Maine's picturesque seacoast to your plateau, wherever "home" is for you.
Lobster Rolls are sandwiches that applaud from New England, mounding chunks of original lobster meat onto buttered and griddled split-top hotdog buns. One sharpness takes me sect to the sound of the ocean, hot, salty breezes, and the smooth beneath my toes. It's summer on a bun.
How the lobster itself is burnt differentiates styles of New England Lobster Rolls. Recipes miscarry into two miscellaneous categories: River and Maine.
INGREDIENTS :
- 3-4 tablespoons good mayonnaise
- 1/4 cup finely chopped celery (optional)
- freshly-squeezed lemon juice (optional)
- sea salt and freshly-ground black pepper
- 4 leaves lettuce (optional, I use Boston)
- 2 tablespoons unsalted butter , softened
- Two 1-1/2 to 1-3/4 pound lobsters , boiled or steamed
- 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.
