Lobster Rolls

Boston, Provincetown, Maine, Cape Cod you are taken to the East Coast shores by these classic crustacean sandwiches. Even better, they can only be accompanied by chilled beer or cold white wine. They are a perfect match. The cold chopped mayoed lobster sits inside a buttered, lightly toasted brioche hot dog roll and it all just shouts summer and seashore. Ok so we had these sitting in the garden, but the memories they bring back (or create) are worth the expense and very little effort. Honestly, you will want them every summer. [Makes about 16 rolls]

Ingredients

  • 16 brioche hot dog rolls
  • 1.5 lb cooked Lobster meat (I don’t kill my own anymore than I would kill a lamb!)
  • 1/2 cup mayonnaise
  • 3 tblsp freshly squeezed lemon juice
  • 2 tblsp chopped fresh parsley leaves
  • 2 inner celery stalks and leaves finely chopped
  • salt and freshly ground black pepper
  • melted butter [enough to give the split rolls a good butter]
  • (optional sprinkle of chopped chives]

 

Method

  1. Make sure the cooked lobster meat it cut into bite sized chunks. Combine the meat, mayonnaise, lemon juice, celery and parsley, salt and pepper to taste.  Place this lot in the refrigerator for about ten minutes allowing the flavours to be absorbed.
  2. Brush the insides of the split rolls with the butter and toast, or better place buttered side down in a pan and fry until lightly golden.
  3. Brush some more of the melted butter onto the inside of the rolls and fill with the lobster salad.
  4. Serve with fries or potato crisps. You can also serve with a pickle, but why let anything get in the way of the lobster?

 

 A BIT OF HISTORY

Where did it start, this marriage made in heaven? Like all food it has many champions claiming to have been the first. One truth is that it came out of New England. Although the Pine Tree State probably didn’t actually give birth to the complete combination; in the 19th century you simply had to be close to the seashore in order to (safely) eat the lobster. It was here, in Maine, that the lobster salad came together, and then in Milford Connecticut at Revere House in the 1920s that it is said the salad ended up in a bun. Refrigeration has sent it state and world-wide. Just as it has spread so it has its variations. Some add chives, others parsley – some even add (shudder) curry. Whatever floats your boat, whenever you are sitting on that boat there is nothing better than a lobster roll, iced (preferably alcoholic) drink and an imagination that lets you believe you own one of the fine seashore houses in New England.

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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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