THE NEW ENGLAND LOBSTER ROLL

             I want to start by saying this recipe is near and dear to my heart. A piece of my childhood is built into this recipe. As a born and raised New Englander, I have so many memories of a cold lobster roll on a hot summer day… Lobster coming straight off the boats… If you have never experienced this, I suggest you place this on your bucket list.

            The lobster roll has become more then what it was originally meant to be; simple, flavorful, and refreshing. Cooks around the globe have done so many things to change this masterpiece that I believe we have kind of forgot what it was originally.

            I took the time to rediscover the memories of my childhood to find the right flavor and ingredient combination for this recipe. After many tests, I give to you…. THE NEW ENGLAND LOBSTER ROLL!!

INGREDIENTS

1 lb. Cooked Lobster Meat (DO NOT CHOP THIS MEAT UP! How ever it comes out of the shell is how you want it. See Picture Below.)

1/3 cup Mayonnaise

2 tsp Fresh Lemon Juice (Do yourself a favor… squeeze the lemon for this)

¼ cup Finely Chopped Celery

1 tsp Chopped Parsley

2 tsp Scallion (Very finely chopped. Use just the very green tops for this)

1/8 tsp Hot Sauce

1 pinch Sea Salt

1 pinch (or a few turns of the grinder) Ground Black Pepper

4 Split Top Hot Dog Rolls (Don’t cheat on these. Find split top rolls, it does make a difference)

¼ cup Melted Butter

INSTRUCTIONS

1.      In a small mixing bowl, place picked lobster meat. Make sure the meat is not dripping with moisture.

2.      In a separate bowl, combine mayonnaise, celery, parsley, scallions, lemon juice, hot sauce, salt, and pepper. Mix till well combined.

3.      Add mixture to bowl containing lobster and gently combine till all lobster pieces are coated.

4.      Place a small saute pan over medium heat. Brush top and bottom of rolls with melted butter and toast in pan till crisp and warm.

5.      Split rolls to allow filling.

6.      Divide lobster mix into four rolls.

7.      Serve and Enjoy!

As a true New Englander would tell you, make sure if you are cooking the lobster yourself to take the rubber bands off the claws to prevent the possibility of it flavoring the water the lobster is cooking in.

If you are buying these cooked and frozen, make sure to drain the meat post thaw. This will prevent the mix from being runny.

This has been one of the most fun posts I have ever had the honor to share with you. I am grateful to all of you and thank you for allowing me this experience.

Chef Tufaro