Shrimp and crab are my shellfish of choice. I prefer the kind of shellfish that requires a ton of napkins without having to revert back to infancy. But that doesn't mean I won't enjoy the succulent meat that comes from a lobster. I just rather all the hard work be done before it reaches my dinner plate.
Hello lobster rolls!!!
Although this is typically a New England staple, I had my first lobster roll a couple of years ago while Mr. Foodie and I were on vacay in San Francisco.
Oh, how I love San Fran. The bay, the weather, the culture and the FOOD!! I would live there in a heartbeat and love every single, solitary second of it. We basically ate our way through that city in four short days. But the few pounds I would have gained were walked off as we explored the city.
I digress. Back to lobster rolls.
We ate here and I was quickly smitten with the signature dish. The creaminess of the lobster salad on a beautifully buttered bun was perfection. And then last year, I saw this photo on Gourmet magazine, a lighter version of the lobster roll, and knew I had to try this at home.
365 days later, give or take a few days, I finally did. Since lobsters are decent prices these days and July and August are the peak seasons for lobster, lobster rolls were recently on the menu.
Although both versions were very tasty, Mr. Foodie and I both preferred the more traditional one. I don't think my picture does it the best justice but you can't beat the combo of the lobster with mayo and celery.
I'm definitely hooked. I now need to plan a trip to the New England area to get the real deal. But I may be just fine with another visit to SF.
*I used lobster tails because it is easier but everywhere I've read has said the key to lobster rolls in using live lobsters. I just wasn't ready for that
*For the more traditional lobster roll, I did not use exact measurements. Just add more or less depending on preference and taste.
*If you can find top split rolls, you can use those for a more authentic look but I couldn't find any and hot dog buns work just as well
Lighter Lobster Roll (Gourmet Magazine)
Printable Recipe
1 lobster tail (3/4 - 1 pounds)
1 1/2 tablespoons lemon juice
2 tablespoons olive oil
dash of salt
1 green onion, thinly sliced
1 celery stalk, chopped
handful chopped parsley leaves
2 tablespoons butter
2 garlic cloves, minced
2-3 hot dog buns
Steam the lobster tail over medium heat. When lobster is done, transfer tails to ice bath water until completely cooled. When cooled, remove the lobster meat from the shell and chop into bite sized pieces.
Whisk together lemon juice, olive oil and salt in a large bowl. Stir in the onion, celery and parsley. Then add the lobster meat and toss gently. Season with salt. Set aside.
In a microwavable dish, melt the butter and garlic. Brush the inside of the buns with the butter mixture and grill buttered side down in a hot skillet or grill. Fill the buns with the lobster meat and serve.
adapted from gourmet.com
Lobster Rolls (traditional)
Printable Recipe
1 lobster tail (3/4 - 1 pound)
1 spoonful of mayonnaise
1 celery stalk, chopped
squeeze of lemon juice
salt, pepper and old bay seasoning to taste
2 tablespoons butter
2 garlic cloves, minced
2-3 hot dog buns
Steam the lobster tail over medium heat. When lobster is done, transfer tails to ice bath water until completely cooled. When cooled, remove the lobster meat from the shell and chop into bite sized pieces.
In a medium bowl, combine the lobster, mayonnaise, celery and lemon juice. Add seasoning to taste.
In a microwavable dish, melt the butter and garlic. Brush the inside of the buns with the butter mixture and grill buttered side down in a hot skillet or grill. Fill the buns with the lobster meat and serve.
adapted from amateur gourmet
Yum!!! I want that a lobster roll RIGHT NOW...give me both of them!!!!!!!!
ReplyDeleteSo whenever I go visit Rojo I house one of these, they are the tastiest. These pictures are fantastic.
ReplyDelete