Who knew that the Lobster Roll was such a controversial sandwich. I mean it is a sandwich with lobster. Not true our friends. 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!
When I developed a cold lobster roll recipe for Eat Boutique, little did I know what would happen. By the time I woke up the morning after Maggie posted the recipe, I had a slew of twitter comments about how “the broads on the West Coast” don’t know how to make a decent lobster roll. I mean common, what is up with the “green stuff”. Geez, it is only a summertime sandwich, folks!
For the record, one of these “broads” is actually not a “broad”. Being a regular reader; you already know this. For those of you that may be new to our site, Laudalino (aka … Lenny) is the other half. He is also a former New Englander. Lenny does know his lobster and has very strong opinions about it. For instance, he doesn’t even think it should be made into a roll or other known sandwich type meal; he humors me and actually liked these lobster rolls. He also does not think one should drown their lobster in butter; rather it should be eaten plain or dipped into Joe’s spicy Azorean sauce. Like all lobster lovers, there is not right nor wrong way to enjoy the crustaceans; it all is pretty personal.
I have been doing my lobster roll research since the said incident happened, and two things are common in almost all recipes, 1) there is something green, from relish all the way down to celery; 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; and don’t forget the “green stuff”.
The same time us broads were developing our lobster roll recipes we decided to also throw in a hot version, after all, the one we had at Neptune’s was outstanding. We kept it simple; really good butter (not margarine) and a little bit of the “green stuff”. It was damn good. Buttery, slightly spicy and tangy. Even the “broad” who is not a “broad” could not decide which he liked better, the cold version or the hot version and he doesn’t even like east coast lobster rolls.
Guarantee it doesn’t matter what coast, continent or country you are in if there is lobster around and you like a good roll, you will love either of these easy and delicious recipes. Happy summer!
Recipe: Homemade Hot Buttery Lobster Roll
- 1 1 1/2 pound live lobster (or if you are in a pinch, on a budget, or can’t find live go ahead use frozen tails – precook according to directions on package)
- 1 lemon, cut into quarters
- 1 celery stalk, minced
- 3 green onions, minced
- 1/4 lemon juiced
- 1/4 cup good quality butter, melted
- 4 hot dog buns
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.
If you like this recipe, check these out:
- Lobster Roll – Sassy Radish
- DIY Lobster Roll
- Classic Lobster Roll
- Mini Lobster Rolls
- Lobster Roll – Food and Wine
- Lobster Roll – A Thought For Food
- Lobster Rolls
- The Last Word on Lobster Rolls