If you ask me, it really doesn't get better than summatime in New England. For the past 11 years that I've lived in Miami, I've looked forwahd to my annual trip home in July when my family would rent a beach house on my favorite beach in the entire world, Long Beach in Rockport, Massachusetts. Last year, my folks lucked out and found a place up fah sale that they were able to make their own. It's a cozy cottage with plenty of bedroom space for visitahs and a screened in porch that has a bed for catchin' some Z's while listenin' to the waves crash on the shore. Needless to say, the frequency of my trips home has increased.
I've written about our summah beach blast before and all the family and friends that come to enjoy the treasures from the seas that grace our dining table - oystahs, clams, steamahs, and my favorite, lobstahs! This year, the lobstahs were fantastic. On my trip last weekend, I declared the 2-pound lobstah I ate on our porch the best I've evah had. It had it all - briny, succulent, meat that needed no dip in butter whatsoevah. It was loaded with flava!
The best thing about getting lobstah for a group is that there is almost always leftovahs. And you know what leftovah lobstah means??? Lobstah rolls!!! Much like how I am with makin' an Old Fashioned, I'm very particulah about my lobstah rolls. Here's where I'll share with you how to get 'er done!!
1.) The Roll
|New England split top hot dog rolls are where it's at when making a lobstah roll|
|Buttahd & toasted is the play|
Ok, so you're gonna need some lobstah to make this magic happen. Boil or steam2 up a lobstah or two, let cool, then shell those bad boys for everything they've got - claws, knuckles, tail, legs, fins have all got good meat in them although the legs and fins are probably bettah for consumption while you shell the rest of the meat. Reward yourself for your hahd work! Lobstah rolls are best when you use as much claw and knuckle meat as possible3. This meat is much more tendah and flavaful than the tail. My favorite paht is tip of the claw which adds a dry, rich flava. Since we don't want to advocate wasting perfectly awesome lobstah, toss in some tail meat too. I advise breakin' it down into bite sized nuggets to make it easiah to bite into and chew. You can do this easily by hand by pullin' apaht the tail down the middle (which will allow you to toss out the intestinal tract that's usually filled with poo), then pullin' off each little nugget of meat formed by the shell.
|Go easy with the mayo!|
|A little goes a long way!!|
3.) The Assembly
|The Main Event!|
|Nothin' says summa like a lobstah roll and greasy chips|
1 You can also toast on a grill. You'll add a chah flava but you'll lose a little of the buttery-ness. I also find it dries out the bun a little too much.
2 Or maybe you lull your lobstah to sleep first?
3 I'm going to staht this off with an apology to my Florida readers. I'm sorry to tell you that when it comes to a lobstah roll, Florida spiny lobstah simple does not produce anywhere near as good a product as New England lobstah!! Spiny lobstahs don't have claws, just tails. So do yourself a favah and do this the right way with a New England lobstah, ok?