We were in Newport, RI this weekend, and it was beautiful! But, the best part of Newport? Lobster rolls for breakfast!!! Yes, for breakfast... I think I could live here. :-)
Maybe it's New England drizzle, the boats by the dock, and the fishermen coming in from the fog with their crates of live seafood... but it doesn't get more local than this.
Well, now we are back in NYC and still craving lobster rolls. It got me thinking, what makes a great lobster roll and started looking for recipes.
I found this snippet in NY Mag of Jasper White's (chef/owner of the Summer Shack in Cambridge & author of 'Lobster at Home') essentials to the perfect roll:
- A good amount of meat. A lobster roll should contain the meat from a one-pond lobster, about 3.5 ounces of meat
- A flat-bottomed, or 'top-loading' hot dog bun, butter-griddled like a grilled cheese sandwich.
- The right dressing. Hellman's is great, but mayo isn't enough. Try a little mustard and diced cucumbers instead of celery.
- On the side, some kind of pickle is important to add a little acidity; potato chips are nice.
- Eat with your hands!
Click here for The Summer Shacks lobster roll recipe.