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