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Saturday, September 8, 2012

Lobster Rolls

Okay I have to finally come to terms with the fact that summer is over. This means bye bye juicy peaches, summer strawberries, sweet corn, and lots of lobster. I don't know if you've heard, but this summer lobsters were available like no other. Large lobsters were being sold all summer long for less then $6 a LB! Think about getting a 2 lb. lobster at a restaurant and then think about the $38-$44 it will set you back. Yes, you are being ripped off. ANYWAYS, this post isn't a lecture, its a celebration of lobstah love. There is nothing like eating a cold and luscious lobster roll on a hot day. I don't know where you're currently residing, but if it's anywhere like Philadelphia, walking outside is absolutely unbearable/must only be done to get to the grocery store. SO, while it may not technically be "summer" let's use the heat as an advantage to enjoy that one last lobster roll. We had a lobster bake at my house and with leftover lobster, this is what you need to DO. A potato roll gets pan toasted and buttered and topped with some real lobster salad. Not too much mayo, WAY too much lobster, and a lot of love, this is the lobster roll that will require someone to roll you home.
 Lobster Roll, serves 2

meat of 2 lobsters, about 1 1/2 cups of lobster meat, both claw and tail, COLD
2 tbs mayo
juice of 1 lemon
1 celery, diced thinly
chili powder
cayenne pepper
garlic powder

2 potato rolls/hot dog buns
3 tbs butter

Recipe: Cut or gently tear the lobster meat into large, hunky chunks. DON'T SHRED. It's all about the meat baby.
Combine the lobster with the rest of the ingredients. Season with the spices to taste and set in the fridge while you prepare the rolls.
Melt the butter in a skillet. Once totally melted, place the rolls face down in the pan. They should toast after about 2 minutes and become a nice buttery golden brown.
Spread the lobster salad evenly between the two rolls. ENJOY.
this is lobstah love

live. love. lobster

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