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Is a lobster roll the new hamburger?
There are many seaside locations up and down the coast that serve very good lobster rolls. And, I have enjoyed many. But clearly the best meat-for-meat is still the Clam Bar located here in the Hamptons, on the Napeaque stretch between Amagansett and Montauk. The late owner Dick Ehrlich set the bar very high serving-up their chock-filled fresh lobster rolls, chowders and locally grilled fish caught within minutes of Montauk. You can tune-in to CreateTV this summer to watch; or view at your leisure on DVD. Order GHL DVD and watch the segment filmed at the Clam Bar plus all 13 episodes of George Hirsch Lifestyle.
The Clam Bar's recipe is a trade secret, but making a great lobster roll is about keeping it simple. 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.
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.