Donna Walsifer
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 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.
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.
Luke’s Lobster Roll
SERVINGS: 4
Ingredients
4 tablespoons unsalted butter
4 New England-style split-top hot dog buns
4 teaspoons mayonnaisewww.today.com/recipes/lukes-lobster-roll-t45591
1-pound fresh cooked Maine lobster meat, chilled
1 tablespoon fresh lemon juice
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon celery salt
¼ teaspoon freshly ground black pepper
Preparation
SERVINGS: 4
Ingredients
4 tablespoons unsalted butter
4 New England-style split-top hot dog buns
4 teaspoons mayonnaisewww.today.com/recipes/lukes-lobster-roll-t45591
1-pound fresh cooked Maine lobster meat, chilled
1 tablespoon fresh lemon juice
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon celery salt
¼ teaspoon freshly ground black pepper
Preparation
- In a small saucepan, melt the butter over low heat. Brush half the butter onto the outer sides of your buns.
- Heat a 10-to-12-inch cast-iron pan over medium heat for 2 minutes, then toast the buns in the pan until golden brown, 1 to 2 minutes per side. Remove the buns from the pan and gently pry open the tops.
- Spread about 1 teaspoon of the mayonnaise on the inside of each bun. Arrange a quarter of the lobster meat inside each bun.
- Reheat the remaining melted butter, if necessary, and stir in the lemon juice. Drizzle the mixture evenly over the lobster in each sandwich. In a small bowl, stir together oregano, thyme, celery salt, and pepper, then sprinkle a pinch of the seasoning mixture over each sandwich. Enjoy!