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
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