Lobster Rolls!

Music: Driftwood – Travis

This past weekend we threw a lovely soiree for my dear friends Trina and Ji Young.  We spent the weekend at Molly’s family beach house on Long Beach Island and celebrated the passing of 3 decades. And Brooklyn Plated catered it!  We served some old standby’s like crab cakes and polenta fries (pictures at bottom).  I also made a variation of a good old fashion New England lobster roll recipe and combined it with something from Thomas Keller.  What we got was magic. We served the lobster rolls along side some corn on the cob and cole slaw.

I grew up in CT.  In CT they serve lobster rolls hot and with butter (Lenny and Joe’s Fish Tale in Madison is where we usually go for this – also if someone can find and send me a picture of one of their old school tee-shirts, I’ll make it worth you’re while…not quite sure how but I will).  Everywhere else in New England they serve lobster rolls cold and with mayo! Imagine the horror on my first trip to Maine way back in the summer of 1992 when I was served a cold, wet lobster roll…to be honest, I never grew to like it, not even after many trips north in the passing years.  It wasn’t until a recent trip to The Brooklyn Flea where I ate a Maine-style lobster roll from the Red Hook Lobster Pound that I was converted.

What you’ll need for the lobster rolls: (this served 9 people).

4 lobsters (between 1 1/2 to 2lbs)
15 peppercorns
4 bay leaves
3 cloves of smashed garlic
salt salt salt
2 cups of chicken stock
3 tbsp. of mayo
2 tsp. of chives
2 tsp. of parsley
2 tsp. of tarragon
Hot dog buns
4 tbsp. butter
1 head of butter/Boston lettuce
  • Boil water, chicken stock, bay, salt, peppercorns and garlic in large pot (large enough to hold two lobsters at a time).
  • Plunge live lobsters headfirst into water and let them boil for 12 minutes (see how impassive I can be about this process?). Do only two at a time.
  • In the mean time chop parsley, tarragon and chives.
  • Once lobster is boiled, cool it under cold water and let it set to room temperature.
  • Extract lobster meat from shell (this is time consuming – not going to lie).
  • Add lobster meat, herbs and mayo to a bowl and mix together.

  • Refrigerate until ready to serve.
  • Melt butter in large frying pan.  Place insides of hot dog buns over skillet and heat until toasted. Place in oven at low temperature if you need to keep them warm.
  • Place 1 piece of butter lettuce in each bun.
  • Remove lobster meat from refrigerator and scoop generous amount into each bun.

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Filed under Appetizer, Brooklyn Places, Fish, Food Anecdotes, How to..., Polenta, Recipes, Sides, Sunday Dinner, Travel Spot

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