lobster rolls

Our local food store, ShopRite, has on special again this week, wild, live caught lobsters (1 to 1-1/4 pounds) for $8.99/lb., or $6.99/lb. if you have a PricePlus card. I purchased these lobsters a few weeks ago and made lobster mac’n cheese. This time, I wanted to try making a lobster roll. The only lobster roll I’ve ever had was made by Luke’s Lobster when my daughter brought me to their first shop in the East Village of New York. Luke’s Lobster works with the lobstermen bringing the highest quality seafood they find to their seafood company and then shipping directly to their “shacks.”
 
I just so happened to be doing an internet search for Luke’s recipe. I found the recipe on the Today Show, Oprah and Martha Stewart websites. I was so happy I was able to find it. Luke’s is different as the lobster meat isn’t mixed with mayonnaise, which makes it light and delicious.

I purchased three whole lobsters and picked the meat from the shells. You’ll also need 4 tablespoons of butter, 4 New England-style split top hot dog buns, 4 teaspoons of mayonnaise, 1 pound of freshly cooked lobster meat, 1 tablespoon fresh lemon juice, 1/4 teaspoons each of dried oregano, dried thyme, celery salt and freshly ground pepper.
 
I started prepping my lobster rolls by melting the butter and making the spice blend of each of the spices mentioned above. The melted butter is brushed on the sides of the hot dog buns and then toasted in a cast iron pan. Whatever butter is left, add the tablespoon of lemon juice to it.
 
After toasting the buns, I spread a small amount of Duke’s Mayonnaise on the inside of each roll. Next, the lobster meat is placed inside the bun, a drizzle of butter and a pinch of seasoning goes over each sandwich. A few good quality ingredients and simple preparation let the lobster meat shine. You taste the lobster, not mayonnaise, which is what I like. I served the lobster rolls with homemade coleslaw, also made with Duke’s, and dinner was done. My husband and I both enjoyed these delicious sandwiches, almost as much as being at Luke’s Lobster.