Cathy: Nothing is as iconic as lobster from Maine. How can you even think about Maine cuisine without visualizing a red lobster, two big claws, dripping butter, plastic bib?…yum!
Before Ted and I were married, we lived in Boston – another great New England area for lobster, cod, crab, steamers, chowda’. We used to walk or ride bikes over to the wharf area and pick out live “chicken” lobsters at 1 lb each (for about $7 at the time) and bring them back to our apartment and steam them up.
We took weekend trips up the coast to New Hampshire and Maine, staying in B & B’s with cozy fireplaces, overlooking the harbors. On our way out of Boston, we would stop at Woodman’ s Seafood north of the city and scarf down lobster rolls, or fried clams, in the eat-in-the-rough road-side restaurant. Really fond memories.
Lobster is not as easy to buy in California (in the winter) as it is in New England, but I did manage to find some frozen lobster tails at a gourmet market. Lobster rolls are a lot like chicken salad sandwiches – chunks of lobster, mayo, celery…on fancy hot dog buns. I couldn’t find the lobster roll “rolls” so I improvised by slicing a little off each side to toast in a skillet.
Takes about 10 minutes Serves two if eating two rolls each
- Two THAWED lobster tails – cooked – about 1 pound
- 3 Tbs lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup finely chopped celery
- 1/3 cup mayonnaise
- 4 New England style split top hot dog buns (can use regular hot dog buns)
- 2-3 Tbs soft butter
- If the lobster is not cooked, steam the tails in boiling water (with a steamer basket) for about 6-8 minutes, until cooked. When cooled, take the tail out of the shell and chop into 3/4 inch to 1 inch chunks
- Combine in a large bowl the lobster chunks, celery, mayo, salt, pepper and lemon juice.
- For the buns, spread soft butter on the side of the buns and lightly brown them in a skillet, like you’re making a grilled cheese sandwich.
- Load the lobster mixture into the buns.
- Serve with potato chips!
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