Sunday, July 22, 2012

Lobster Lettuce Rolls

This lobster salad is traditional but uses the roll as a crouton so that you get the right mouth feel without a lot of bread.  Use 1/2 a lightly toasted and torn roll for a cup of lobster salad.

It makes sense to lighten up the recipe by serving it in lettuce cups but without the New England style hot dog bun with the slit at the top, toasted with a dab of butter, it never feels like home to me.  This summer my inland supermarket stocked the New England rolls and I snapped up packages for the freezer anticipating both lobster rolls and hot dogs on the grill. 

Lobster Lettuce Rolls
Serves 2, easily doubled

2 cups cooked lobster meat (claw, joint and tail from about two 1 1/3 lobsters)
1/4 cup good quality mayonnaise
Juice from 1/2 lemon
1 stalk celery, chopped
salt, black pepper, paprika
1 hot dog roll, New England style if available
1/3 head iceburg lettuce (or other old school lettuce of your choice)

  1. Place torn roll on a baking sheet and lightly toast for 5-7 minutes in a 300˚F oven.  Do not brown the bread.  
  2. Meanwhile cut lobster meat into bite sized chunks, leaving pieces large enough to recognize as real lobster.  
  3. Place lobster in a medium mixing bowl and add mayonnaise, lemon juice, celery and seasonings.  Finally, toss in hot dog roll croutons.  
  4. Serve in lettuce cups.

How to Cook a Lobster
Bring a large pot of water to a boil.  Add 1/4 cup salt.  Lower heat to simmer and add lobsters, head first.  Simmer 5 minutes for 1st pound and an additional 3 minutes for each pound more. (2 lobsters would take about 10-11 minutes.) Remove lobsters with tongs and allow to cool in a shallow dish or roasting pan,  When cool enough to handle use kitchen sheers, lobster (nut) crackers and seafood forks to remove meat.  Be patient. Play nice music.