I’ve eaten my weight in lobsters over my 24-years as they are without a doubt my favorite crustacean. I’m dead familiar with lobster bibs and tiny forks to dip claw meat into decadent melted butter and I can crack them babies like no other. … Summer isn’t complete without lobster in my book!
Last summer for example, I took a mini-vacation to Provincetown, Massachusetts, a beach town on the Cape that is very near and dear to my heart. It was a trip filled with laughter, relaxation, great food and nostalgia… and lobster of course! It was the first time I cooked a live lobster by myself at home! It was exhilarating picking up that wriggling lobster and not so gracefully plopping it into a pot of boiling water! And I will admit, I still need to perfect my lobster cooking skills, but it was a valiant first effort!
And so this summer I wanted to continue my lobster home cooking efforts! It only seemed right to take a step back and make a classic favorite: homemade lobster rolls! And I’ll be honest, despite my long history of lobster eating… surprisingly, I’d never had a lobster roll before a couple weeks ago! I know, shocking even for me!
My first lobster roll was aboard a boat out on the Hudson River… which is probably the perfect first lobster roll experience.
But, of course, I’m all about learning new cooking techniques and crossing dishes off my bucket list, so of course, I had to try my hand at lobster rolls myself!
Adapted from Bon Appetit
2 (1¼ pound) live lobsters
1 celery stalk, finely chopped
2 tbsp fresh lemon juice
2–3 tbsp mayonnaise
Freshly ground black pepper
Hot dog buns
2 tbsp unsalted butter, room temperature
Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces.
Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.
Serve with homemade coleslaw and a nice glass of wine… a rooftop view is suggested for optimal summertime al fresco dining!