I love lobster. The end. In all of those childhood games of 'if you were on a deserted island and you could only pick one food' mine was always lobster. And all those kids out there who laughed and said pizza, now that you've grown up I bet you realize I was right after all!
But sometimes we buy a lobster so big just can't eat it all in one sitting. Then what? Then we sleep extra soundly because we know that tomorrow's lunch will be this:
The Perfect Lobster Roll. AKA Buttery Goodness
makes 1 perfect roll. Can, and probably should, be doubled, tripled etc
At least 4 oz of steamed, chopped Maine Lobster meat
Mayo and Dijon mustard to taste
Top Split Hot Dog bun
Unsalted Butter
Salt and Pepper to taste
Remove meat from steamed lobster. I've never tried this with meat still warm from cooking as I think it's better to use room temperature or even chilled lobster. Cut meat into large bite sized chunks. This is luxurious meal and tiny mince just won't do here. Personally, I choose to just add good mayo, salt and pepper to my lobsters but some others like a touch of Dijon mustard mixed into the mayo too. To each his own!
However, under NO circumstances do I add celery or any other such junk. I recognize the crunch argument but really, celery is just added at restaurants to stretch out the meat and reduce their costs. They sold you that crunch line to cover their deception.
Anyway one critical addition to the mayo and meat is enough of the lobsters own natural juices to thin the mayo a bit. This way not only do you avoid gloppy mayo, but also add a little more flavor of the sea to your mixture. Yum.
Once the meat is prepared, melt some butter in a frying pan over medium heat.
Once melted, add a top sliced hot dog bun. Unless you're in an area of the country that does by have top sliced, you have no excuse to go with a side sliced bun. Period. Allow the soft sides of the bun to become golden brown and slightly crispy as it absorbs the butter.
Then fill with the lobster mixture and enjoy! I'll be right over.
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| You wouldn't want to run into this guy in a dark alley. 2.5 pounds of steamed Maine badass! |
But sometimes we buy a lobster so big just can't eat it all in one sitting. Then what? Then we sleep extra soundly because we know that tomorrow's lunch will be this:
The Perfect Lobster Roll. AKA Buttery Goodness
makes 1 perfect roll. Can, and probably should, be doubled, tripled etc
At least 4 oz of steamed, chopped Maine Lobster meat
Mayo and Dijon mustard to taste
Top Split Hot Dog bun
Unsalted Butter
Salt and Pepper to taste
Remove meat from steamed lobster. I've never tried this with meat still warm from cooking as I think it's better to use room temperature or even chilled lobster. Cut meat into large bite sized chunks. This is luxurious meal and tiny mince just won't do here. Personally, I choose to just add good mayo, salt and pepper to my lobsters but some others like a touch of Dijon mustard mixed into the mayo too. To each his own!
However, under NO circumstances do I add celery or any other such junk. I recognize the crunch argument but really, celery is just added at restaurants to stretch out the meat and reduce their costs. They sold you that crunch line to cover their deception.
Anyway one critical addition to the mayo and meat is enough of the lobsters own natural juices to thin the mayo a bit. This way not only do you avoid gloppy mayo, but also add a little more flavor of the sea to your mixture. Yum.
Once the meat is prepared, melt some butter in a frying pan over medium heat.
Once melted, add a top sliced hot dog bun. Unless you're in an area of the country that does by have top sliced, you have no excuse to go with a side sliced bun. Period. Allow the soft sides of the bun to become golden brown and slightly crispy as it absorbs the butter.
Then fill with the lobster mixture and enjoy! I'll be right over.
Oh yeah!!!! This is soooo good! I hate when they try to add gourmet stuff like chives and weird spices. This is truly a KISS (Keep it simple stupid) time!!
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