I’m not sure what’s gotten into me. I’ve made more seafood recipes this summer than any summer in the past, ever. And I keep pondering ideas for more. What’s wrong with me? I’m even enjoying our trips to the seafood market. My first time there I truly was a bit intimidated by the selection. What do I ask for? How much do I need? Now I figure, if I have leftovers I’ll make another recipe.
Last week when I knew I’d be making homemade mayo I knew I had to make lobster rolls. But even more than that, I knew the rolls had to be New England style and more importantly … toasted! Do not skip that step! Skip that and you can consider your lobster roll ruined. Maybe I’m being dramatic? Toast it.
You can keep this super simple or even spice things up a bit. I truly was *this* close to drizzling some buffalo or hot sauce over the lobster rolls but was vetoed. I should’ve snuck in a sprinkling of red pepper flakes or cayenne. Instead, they’re kept simple. The only slight kick came from the homemade mayo where I did sneak in some red pepper flakes and cayenne. I had to. Forgive me. I promise it’s not spicy, it just adds a subtle flavor change.
Do make these. Do make your own mayo, because it’s beyond easy and kind of fun. And most importantly… toast those rolls. ;)
Yield: Makes 3 rolls
2C lobster meat, cooked (or roughly 1/2lb)
1/2 tbsp lemon juice
1/4C yellow onion
1/4 tsp salt
1/4 tsp ground black pepper
Butter for toasting the rolls
New England style hot dog rolls
To a large bowl, add mayonnaise, lemon juice, salt and pepper. Chop celery and onions. Roughly chop lobster into large chunks. Combine all ingredients, tossing and coating the lobster well.
Toast rolls until just golden on both sides. Stuff with lobster filling. Serve immediately.
Lobster filling may also be eaten as is or stored in the fridge in a covered container for up to several days.
Baked by Rachel original