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. 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 fishmonger. 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.
