In my new capacity as Boston Citysearch Contributing Editor, I recently wrote the guide to the Best Lobster Rolls in Boston. That doesn't allow me to include my own, but you'll note the reference to Yankee Lobster. This is our go-to spot for ready-to-eat, shelled lobster meat.
Now you know where to eat them when dining out, and where to buy the meat to make them yourselves at home. Here's my recipe:
Leather District Gourmet Lobster Rolls
- 1 1/2 lbs lobster meat
- 1/3 C organic celery, minced
- 1 large shallot, minced
- 1 TBSP each: chervil, tarragon, parsley, chives, minced (you can omit one or another if you don't find them or don't like them. This is fine with just parsley and chives, for example. You need not have a full four TBSP of herbs.)
- 3/4 C homemade mayo, (yes homemade, it's worth it and so easy. Really. Try it. Here's my instructographic and recipe for: Homemade Mayonnaise.)
- Finely mince celery, shallots, herbs.
- Break up lobster into large bite size chunks, pick over and remove any bits of shell, veins, or roe.
- In a large bowl, combine all ingredients and taste. Season with sea salt and white pepper.