Summer is ripe for Lobster Roll

Is a lobster roll the new hamburger? 

George Hirsch Lifestyle Lobster Roll

There are many seaside locations up and down the coast that serve very good lobster rolls. And, I have enjoyed many. What is a good lobster roll? Set the bar by preparing the rolls chock-filled with fresh lobster meat.. Add a good bowl of your favorite chowder and you will feel as if you are in Montauk.

Buy lobsters from a reputable fish monger. How the lobsters are caught, handled and stored is the key to the flavor of the meat. And, never use lobster meat that is spongy, a sign the lobster was falling off or died before cooking. 

Chef George Hirsch's Lobster Roll

George’s Lobster Roll

Makes six sandwiches 

* 1 1/2 - 2 pounds knuckle & claw lobster meat, , cooked (How-to cook Lobsters)

6 top-split long soft rolls 

3 Tablespoons celery, chopped fine 

1 Tablespoon chives, chopped 

1 Tablespoon parsley, chopped 

Juice of 1 lemon  

1 teaspoon hot sauce

3 Tablespoons butter, melted 

Optional: 1/4 cup mayonnaise. Or, 2 additional Tablespoons of melted butter added in place of mayo. 

Cut lobster meat into 1 inch pieces. In a large bowl toss lobster meat, mayonnaise, celery, chives, parsley, lemon, and hot sauce. 

Brush rolls on the outside with butter and lightly toast on a griddle or in a large sauté pan.
Divide lobster filling up into the 6 rolls and serve immediately. 

TIP: Steaming lobsters preserves the flavor of the meat. Buy lobsters steamed from your local fish market.

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Beyond The Plate

enjoy GHL six times weekly T,W,TH & F on Create TV

With celebrating St. Pats this week I share one of my favorite vintage shows from GHL celebrating the Irish. So much about what is so-called popular in food today is really about remembering what was a necessity of yesteryear. Join me with Ireland's TV celebrity chef Rachel Allen as we share our views on preserving while plating up from the ground up. 

Watch The TV Segment

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