I have no explanation as to why this unseasonably warm weather has me
thinking about lobster rolls, but indeed it has. Lobster rolls are something that I
have loved ever since I first sank my teeth into one back in 1995.
Occasionally, I will get a tempting email from a seafood company in Maine offering to send me a lobster roll kit, but the exorbitant price has aided my resistance. Today, while rummaging through the freezer, I excavated a frozen lobster tail. That was it,
I thought to myself, I am making myself a lobster roll!
There isn’t much to it, really, you want to season it lightly so as not to detract from the sweetness of the flavorful chunks of lobster. This is a recipe that I put together and I found it to be very good. Some people enjoy tarragon in a lobster roll, and if you are one of those people, then scatter a whisper of ground tarragon on top of the mixture and stir it in. It does add something to it, but I prefer it this way.
There isn’t much to it, really, you want to season it lightly so as not to detract from the sweetness of the flavorful chunks of lobster. This is a recipe that I put together and I found it to be very good. Some people enjoy tarragon in a lobster roll, and if you are one of those people, then scatter a whisper of ground tarragon on top of the mixture and stir it in. It does add something to it, but I prefer it this way.
Lobster Roll
1 4-ounce lobster tail, cooked, cooled, and diced
1 rib celery, finely diced
1-1/2 teaspoons chopped fresh chives
1 teaspoon fresh lemon juice
1/8 teaspoon Old Bay seasoning
2 tablespoons mayo (more or less to taste)
Toss all ingredients together. Place in a little container and refrigerate for an hour or more to meld the flavors. Serve on a split-top lobster roll. If you can’t find one, then toast a hotdog bun and use it, that’s how we do it in the Mississippi Valley.
This is particularly good with a side of Warm Bacon Coleslaw. You can find that recipe here.
1 4-ounce lobster tail, cooked, cooled, and diced
1 rib celery, finely diced
1-1/2 teaspoons chopped fresh chives
1 teaspoon fresh lemon juice
1/8 teaspoon Old Bay seasoning
2 tablespoons mayo (more or less to taste)
Toss all ingredients together. Place in a little container and refrigerate for an hour or more to meld the flavors. Serve on a split-top lobster roll. If you can’t find one, then toast a hotdog bun and use it, that’s how we do it in the Mississippi Valley.
This is particularly good with a side of Warm Bacon Coleslaw. You can find that recipe here.
If you prefer to start your day with lobster,
this Nantucket-inspired Lobster Omelet will
make you think that you have died and gone to heaven.
This post is linked to:
Thursday Favorite Things
Feathered Nest Friday
Funtastic Friday
Pink Saturday
Snickerdoodle Create Bake & Create
Feathered Nest Friday
Funtastic Friday
Pink Saturday
Snickerdoodle Create Bake & Create
This post
contains affiliate links.
Looks delicious. Lobster is in season here. Thanks for the recipe.
ReplyDeleteGosh that looks good and exactly the kind of meal I would love. I've never had a lobster roll and only a couple of bites of lobster in my life. (I can hear your shocked gasp!)
ReplyDeleteI have never had a lobster roll and lobster isn't something we get to enjoy often here...not sure why. Probably all of the shrimp that dominates the seafood counters here. But I would dearly love to reach into my computer at 8:16 my time and grab that!
ReplyDeleteTemptress!!!
ReplyDeleteAwesome photos, Pattie. The only thing you were missing is the top split roll. Having grown up in New England the first 30+ years of my life, I have had my share of lobster rolls...but, my favorite is fried whole-belly clams...now that is seafood!
ReplyDeleteI took my first trip to New England last fall and I am now hooked on Lobster Rolls and now I might can make one at home. Thanks for linking up with OVER THE MOON LINK PARTY. Your recipe will be a feature on next weeks party which goes live on Sunday evening at 5pm central. Please stop by to see your feature and link up again.
ReplyDelete:) gwingal
Goodness! This looks soooo good! Thank you for sharing. You are one of the fan favorites at The Sunday Showcase from the Make it Pretty Monday party at The Dedicated House. Here is the link to this week's Showcase so you can check out your feature. http://www.thededicatedhouse.com/sunday-showcase-make-pretty-monday-8-48/ Happy Holiday Weekend! Toodles, Kathryn @TheDedicatedHouse
ReplyDeleteYour Lobster Roll looks amazing, we would love it! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday!
ReplyDeleteMiz Helen
Congratulations!
ReplyDeleteYour post is featured in our Top Ten this week on Full Plate Thursday. Thanks so much for sharing this awesome recipe with us!
Miz Helen