The Modern Lobster Roll

The Modern Lobster Roll
The Modern Lobster Roll | http://saltandwind.com I had never stepped foot on Cape Cod until a few years ago.  I didn't know much, though, in my mind, it was all about sporting Nantucket Reds, mastering...
Cuisine
Ingredients
10
Hands-On Time
10 minutes
Total Time
20 minutes
Yield
4 rolls
Servings
2 to 4
The Modern Lobster Roll | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Dinner, Lunch, Main, Sandwich, Snack
Cuisine
American
Ingredients
10
Hands-On Time
10 minutes
Total Time
20 minutes
Yield
4 rolls
Servings
2 to 4
The Modern Lobster Roll | http://saltandwind.com

I had never stepped foot on Cape Cod until a few years ago.  I didn't know much, though, in my mind, it was all about sporting Nantucket Reds, mastering sailing, hobnobbing with the Kennedys, and lobster rolls. While I can't attest for the first three, what I can tell you is that it is very much about the lobster rolls -- at least that’s the case with the friends who are hosting me. I stepped foot in my friend's family's house and before I could shake hands, his 90+ grandmother looked at me in her 5-foot-and-nothing frame and shoved a lobster roll in my face. She said, "Welcome to the Cape, have a lobster roll."

Okay, that may not be exactly how it went down, but that's the memory I've cobbled together. That lobster roll was amazing - not only because I was ravenously hungry -- but because the lobster was super fresh, the mix so simple, and the rolls just toasted. While I can’t bring you with me to the Cape, I figured the rolls were easy enough to share with you. And, since I can’t really imagine being anywhere else more Patriotic than near Plymouth rock on this holiday weekend, I’m trying to make the experience and not the food take center stage.

Ingredients

  • 1/2 pound lobster tails
  • kosher salt and Freshly ground black pepper
  • 1 Japanese cucumber

    small dice (about 2/3 cup)

  • 2 celery stalks

    small dice (about 1/2 cup)

  • 2 tablespoons good-quality mayonnaise
  • 2 tablespoons sour cream or plain Greek yogurt
  • Juice and zest of 1 lemon
  • 3 tablespoons snipped fresh chives
  • 4 New England-Style hot dog rolls
  • 2 tablespoons unsalted butter

    at room temperature

Instructions

Add 1-inch of water to a large pot, bring to a boil over high heat, and salt generously. Add a steam basket then add lobster tails, cover, and cook until bright red and meat is opaque throughout, about 5 to 7 minutes.

Transfer to a plate and set aside until cool enough to handle, about 10 minutes. Crack lobster shells, pick meat from tail and claws, and cut into 1/2-pieces.

Tip

Lobster meat can be prepared 2 days ahead. Cover and refrigerate then combine with remaining ingredients just before serving.

Mix lobster, cucumber, celery, mayonnaise, sour cream, lemon juice, and chives, in a medium bowl. Season well with salt and pepper, taste, and add more, if desired.

Heat a large frying pan over medium heat. Spread outsides of rolls with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture and serve immediately.

Tip

If you can't find New England style rolls, take a classic hot dog but then trim off 1/4-inch off each end to make the roll into a rectangle shape. Then use a serrated knife to trim off the outer bit of crust so that the roll is exposed and can get even toastier!

Notes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/99-updated-lobster-roll-recipe

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