That, my friends, is what summer looks like.
Lobster, particularly lobster rolls, will forever be associated with summer in my mind. Perhaps it was childhood vacations in Maine and on Martha’s Vineyard where I learned to crack a lobster, getting every last bit of meat from even the little legs. I remember my grandfather eating the tamale and roe, which I found totally gross as a kid.
So now, whether I’m on the Island or home in New Jersey, lobster – in all its forms, but especially piled high on a lobster roll – means it is summer.
I’ve read countless recipes for lobster rolls. But I’ll forego a lot of herbs and fancy sauces and stick with a bit of mayo, a little celery and a few capers. Add Bibb lettuce and New England style buns and it’s the perfect lunch (add a cold pint of IPA for summer perfection…)
- 2 1-1/4 to 1-1/2 pound lobsters, steamed, cooled and shelled
- 1 Tbsp. mayonnaise
- 1 stalk celery, diced
- 1 Tbsp. nonpareil capers, drained
- 4 leaves Bibb lettuce
- 4 hot dog buns, preferably top sliced or New England style
- Butter, to toast the buns
- Cut the lobster tails into bite sized pieces. I like to leave the claws whole, but cut if desired. Set lobster aside.
- In a small bowl, combine the Mayonnaise, celery and capers. Pour over the lobster and stir to combine. Refrigerate until ready to use.
- Heat a pan over medium low heat. Butter the sides of the buns and toast until golden brown on both sides. Remove to a platter.
- Line each bun with a lettuce leaf then pile high with lobster. 2 lobsters usually makes about 4 lobster rolls.