All Things Lobster Rolls
Since it's the height of summer and I'm coming to you from the Hamptons, let's talk lobster rolls. I've been living here for 19 years now, which can hardly believe, and can distinctly remember my first lobster roll.
I had never even eaten a lobster before moving to Long Island and it was pretty much love at first bite. I kept hearing about lobster rolls, and I assumed by the way people talked about them (and by their price), that they must be some grand sandwich. I was quite surprised when I ordered my first lobster roll and it was a small scoop of cold lobster, slathered in mayo, on a hot dog bun. A hot dog bun?? For $28?! (Which now sounds like a bargain price). I wasn't sold that this was the end all be all as it had been billed.
Fast forward all these years later, and I've become a lobster roll-loving northeastern'r. My favorite roll, and my favorite seafood restaurant all around, is Bostwicks in Amagansett. I am crazy about their fried flounder and they are not stingy with the lobster on those rolls.
Lobster Cobb
Level: Easy
Prep time: 10 Min
Total time: 10 Min
Yield: 4-6 Servings
Ingredients
- 1/4 cup (60ml) mayonnaise
- 1 tablespoon fresh tarragon chopped
- 2 tablespoons fresh lemon juice
- 8 ounces (225g) cooked lobster meat (or cooked shrimp, crab, or even chicken)
- Kosher salt and cracked black pepper
- 1/2 shallot, minced
- 2 tablespoons white wine vinegar
- 6 tablespoons (90ml) extra-virgin olive oil
- 2 heads romaine lettuce hearts, chopped
- 1 cup (135g) grape tomatoes, halved
- Two 6-minute boiled eggs (recipe follows), peeled and quartered
- 1 avocado, diced
- 4 slices cooked bacon, diced
- 1/2 cup (70g) crumbled good quality blue cheese
Directions
- Gently stir together the mayonnaise, tarragon, and lemon juice. Fold in the lobster. Season with a pinch of salt and pepper.
- Whisk together the shallot, mustard, and vinegar in a large salad bowl. Slowly stream in the oil while whisking. Toss the lettuce with the dressing, then arrange the lobster missture, tomatoes, eggs, avocado, bacon, and cheese on top of the lettuce in neat rows. Serve immediately.
Boiled Eggs
Level: Easy
Prep time: 10 Min
Total time: 10 Min
Yield: 6 Servings
Ingredients
- 6 large eggs
- Kosher salt and cracked black pepper
Directions
- Bring 2 quarts (2L) of water to a boil. Carefully lower the eggs into the water. Lower the heat to medium for a slow rolling boil. Set a timer for 6, 8 or 10 minutes. PRepare a water bath with ice. When the timer goes off, transfer the eggs carefully to the ice bath. Peel the eggs once they are cool to the touch and serve.
Lobster Salad
Level: Easy
Prep time: 5 Min
Total time: 5 Min
Yield: 4 Servings
Ingredients
- 1 pound cooked lobster meat, cut into chunks (about 4 cups)
- Juice of 1 lemon (about 2 tablespoons)
- 1/2 cup mayonnaise
- 1 celery stalk, finely diced
- 2 tablespoons minced fresh chives
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Toss all ingredients in a medium bowl until combined.
- Cook's Note: Serve on a bed of greens, on a hot dog bun, or with tomato aspic (also in my book The Comfort Table, page 31.)
