Who knew that the Lobster Roll was such a controversial sandwich. I mean it is a sandwich with lobster. Not true. Some like it cold. Some like it hot. Some like celery. Some like relish. One thing everyone does agree on is that it has to have lobster!
I have been doing my lobster roll research and two things are common in almost all recipes 1) there is something green, from relish all the way down to celery and 2) almost all recipes call for “good mayo” such as Hellmans/Best Foods or homemade, no knock-offs or no-names. The other option is to serve your lobster roll hot, which basically is drowned in good butter. Don’t forget the “green stuff."
Ingredients
Directions
- Fill a large stock pot with hot water, add the quartered lemon and bring to a boil over high heat. Plunge the live lobster into the boiling water, cover with a lid, and lower the heat to a simmer. Simmer until bright red, about 15 minutes. Remove from the heat, and immediately plunge into a sink full of very cold water. Let set for 2 minutes.
- Remove from the cold water, set in a colander, and let drain 30 minutes. While the lobster is cooking and cooling, prepare the rest of your ingredients.
- Once the lobster has drained remove the shell, and chop the meat into medium size chunks. Remove as much as the white, firm flesh from the body of the lobster as well; don’t waste these sweet morsels.
- In a medium bowl, gently fold the lobster together with the rest of the ingredients; except the hot dog buns.
- Before serving, butter the buns, and gently toast over a hot grill or a pan grill on the stove.
- Fill the buns with the lobster mixture. Serve. Eat.
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