We know we’re opening a Pandora’s Box when we start talking about lobster rolls; people are vehement about who makes the best and what the recipe should include. We’re not even gonna give an opinion or say that we can hold a flame to the classic Maine I-bought-it-at-the-lobster-pound-for-$8-and-will-never-be-the-same-again rolls, but know this; ours are pretty damn good. Use fresh ingredients, cook your own lobster, add some corn to the plate and you’ll swear you’re sitting at a picnic table surrounded by tourists wearing plastic bibs. Ahhh, summer.
Equipment Needed: 8 QT Pot, 3 QT Pot, Frying Pan, Mixing Bowl, Dish Towel, Meat Tenderizer (or a Lobster Cracker), Cutting Board, Chef’s Knife, Spoon
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Chardonnay, Sauvignon Blanc
Suggested Beer Pairing: Pilsner, Lager or Saison Ale
- 3 lobsters (shoot for something around 1 1/2 pounds each)(market price varies but expect to pay $10/lb or more; remember to keep those puppies alive in the ‘fridge until you cook them)
- 1/4 – 1/2 C mayonnaise ($3.99/15 oz jar)
- 1 lemon ($0.50)
- 4 ears of corn (if you’re in the city they’re probably $0.50 each, if you’re anywhere else it could be $2-3 a dozen)
- 4 New England-style hot dog buns (you must purchase New England-style, otherwise you sir/madame are a poser; there, we said it)($2.99/8 pack)
- 2 TBSP butter ($4.99/lb)
- 2 TBSP sugar ($2.39/2 lb box)
Lobster Roll Preparation:
- Fill the 8 QT pot a little over half full with water and bring to a boil.
- Put the lobster in headfirst and boil for about 11 minutes, until they turn bright red.
- Pull out of the water and let them drain and cool for 5-10 minutes. (This is a good time to start boiling water for your corn; see below)
- Disassemble your lobster over a sink or trash can (trust us, lobster juice is going to get everywhere). First, separate the tail from the body then separate the claws and knuckles. Don’t even bother with the legs, they aren’t worth the effort.
- To get to the tail meat, take your chef’s knife and cut it lengthwise down the center. This will take some pressure on your part so make sure the tail is situated so it doesn’t slip.
- Cut the meat into 1/2 inch chunks and add it to the mixing bowl. For the claws and knuckles, place a dish towel over top and hit them with a meat tenderizer until you hear/feel the shell crunch. Don’t get over aggressive because the more you pound them the greater the chance that you’ll be picking shell pieces out of your roll.
- Chop the claw and knuckle meat as well and add to the mixing bowl, stir in mayo until the lobster is lightly coated and squeeze about 1/2 to 3/4 of the lemon into it. Mix everything together and salt and pepper to taste. Let it cool in the fridge for about 15 minutes before serving.
- While the bowl of supreme happiness is cooling, put your frying pan over medium heat. Spread butter on the inside and outside of each hot dog bun and fry them on each side for about 2 minutes until they’re a delicious golden brown.
- Spoon in a healthy amount of lobster mix into each bun and commence eating.
- Fill the 3 QT pot a little over half full with water and bring it to a boil.
- Add the sugar and corn and boil for 10 minutes. Drain and let cool for a couple minutes before eating (you don’t want corn kernel-shaped burns on your tongue).