This recipe for the New England classic keeps it simple and lets the lobster shine.
Maybe its the longing for it that makes it so.
One thing is required when it comes to sunny summer days: the lobster roll.
Sally Vargas
Thats the essence of summer here, with or without the dock.
Proust can have his madeleines.
I will take a lobster roll.
Sally Vargas
There is something so comforting about eating a lobster roll on a hot dog bun.
It says, “Nothin fancy here, folks.”
Yes, New Englanders have attitude aplenty, too.
Sally Vargas
But its a cheaters affair.
We rarely start with a live lobster.
I mean, you could.
Sally Vargas
You could also start a sandwich by baking bread from scratch.
Whats the Best Lobster for Lobster Rolls?
If you are reading this from Minnesota, I apologize.
Sally Vargas
Freshly cooked New England lobster meat purchased locally really is the best.
For cooked frozen meat, just thaw in the refrigerator before using.
The time will depend on how large the tail.
Sally Vargas
A 3- to 6-ounce tail will take about 4 to 6 minutes.
Some lobster rolls are made with just lobster, a little lemon juice, and salt and pepper.
Now thats true understatement.
Sally Vargas
What Is a New England Style Hot Dog Bun?
Those sides can be buttered and grilled in a pan.
Taste and add more salt, pepper, or lemon juice, if you like.
Sally Vargas
Spread the outsides of the buns with softened butter.
Set a skillet or cast iron pan over medium-high heat.
Toast the buns for about 30 seconds on each side, or until golden brown.
Fill each bun with lobster salad.
Serve with potato chips and a wedge of lemon.
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