Lobster Rolls

Plan Z Phase: This is Z3.5(ZReboot3.5) recipe.

The best lobster rolls I ever had were served by my mother-in-law, Sally, at her cottage in Maine. I never asked her for the recipe. Dumb me! I have been working to duplicate her recipe and this is the closest yet.

Servings: Serves 4.

Ingredients:

• 4 cups of cooked lobster. I used a combination of tail meat, claws, and knuckle. Sally and Jack would buy whole lobsters and cook them up. I bought tails from the fishmonger and a box of frozen pieces.
• 1/3 – 1/2 cup mayonnaise. I like my lobster rolls to be saucy. Some traditional recipes don’t even have any mayo in them, mine does.
• 1 1/2 Tbl fresh lemon juice
• 1/2 cup celery finely chopped. Use the tender inner stalks.
• Grated salt and pepper to taste
• 4 split-top hot dog buns. Whole Foods sells some brioche top split buns that are GREAT.
• 2 Tbl melted butter

Instructions:

Place the lobster meat, mayonnaise, lemon juice, celery, salt, and pepper in a bowl. Stir gently to combine. Then chill it. It can be made in the morning and then served later. I take it out of the refrigerator about 20 minutes before I serve it. I want it to be cold but not refrigerator cold.

Spread the butter onto the outer sides of each bun. Bottom and sides only. Place the buns in a pan or on a griddle over medium heat. Cook for two to three minutes per side or until golden brown.

Divide the lobster mixture among the buns. Serve immediately. The idea is to have a hot bun and cold lobster salad. You can get real messy with this or eat it with a knife and fork.

Enjoy!

Cheers,