DIY Lobster Rolls - Best Ever

 

I once wrote a guide to the Best Lobster Rolls in Boston. While I couldn't include my own, you'll note the reference to Yankee Lobster as the place for DIY lobster rolls. This is our go-to spot for ready-to-eat, shelled lobster meat. It's not cheap, but there's nothing but tails and claws, beautifully cooked and removed from the shells. Whether you have your own recipe or want to give the one below a whirl, Yankee is a great source.

So, now you know where to eat them when dining out, and where to buy the meat to make them yourselves at home.

Nothing says summer in New England like a nice lobster roll in a top split bun. Add corn on the cob from the Dewey Square farmers' market and a chopped salad of heirloom tomatoes, Diva cucumbers, red bell pepper, red onion, a little feta cheese. Dress the salad with some lemon zest if you have an organic lemon on hand or simply red wine vinegar and a couple glugs of good olive oil. Here I added some fresh dill and fresh parsley.

Do you know lobsters don't scream when you boil them? Total food myth. But wait, there's more: Ten Things You Never Knew about Lobsters. Here's a terrific, easy, recipe that has been well-tested.

Leather District Gourmet Lobster Rolls

Makes ten.

Ingredients:

  • 1 1/2 lbs lobster meat
  • 1/3 C organic* celery, minced
  • 1 large shallot, minced
  • 1 TBSP each: chervil, tarragon, parsley, chives, minced
  • 3/4 C homemade mayo

Directions:

  1. Break up the lobster meat into bite-sized pieces. Mince the celery and shallot, herbs. Make the mayonnaise. Mix it together, sea salt and pepper to taste.
  2. Chervil is a delicate Springtime herb that pairs really well with seafood. It looks like tiny cilantro, but the flavor is nothing like cilantro. The taste of chervil is a light anise flavor. Tarragon is similar in flavor and also pairs well with seafood. You need not stress if you have neither of these, simple parsley and chives are easy to find year-round and delicious, too. I'd keep to only a tablespoon per each herb. Too many of anyone of these will begin to take over the taste of the lobster.
  3. And yes, I want you to use homemade mayo. Don't look so surprised. It's worth it and so easy. Really. I want you to try it.

Here's a terrific recipe from Nourish Network's Alison Ashton: Homemade Mayonnaise. You can control the quality and type of oil you use. In this batch I used one of those heart-healthy canola blends and some grapeseed oil.



 

* Did you know conventional celery can contain as many as 67 pesticides. 67!

 

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