Last week I shared what I learned about handling and preparing lobster. It was quite the learning experience, and one that I will always remember. It’s truly exciting to tackle new dishes. I suppose in this case, new crustaceans.
Well, as the title for this post suggests, I created Lobster Rolls after steaming these guys. Since Boston years ago (you can read about it here and here), Lobster Rolls have been on our minds. And though it took me four years to prepare the real thing, I’m glad I finally did.
The biggest challenge, besides steaming the lobsters, was figuring out where to get the traditional top-split buns. I tried making them, but after three failed attempts, I figured it was best to go on a citywide search. What I discovered is that no store really sells them in the Phoenix area. Luckily though, I stumbled across some coney buns at my local grocery store. A perfect solution for this meal. I count myself lucky because I go to this store all the time and have never seen them among the piles of breads, rolls and buns. If by chance you can’t find top-split or coney buns, regular hot dog buns work just fine. However, what you’re aiming for is that crispy, buttery interior and exterior…that’s why top-split buns and coney buns are the best. The crunch and butter just adds something special to this dish.
So the next question was, “To mayo or not to mayo?” I really couldn’t decide, so I made both. You can see in the photo above, the left side is sans mayo, while the right is lightly dressed with mayo. I chose to do both simply to figure out which we liked best. I’ve only ever had Lobster Rolls with mayo until that day. And guess what? I found out that I like it with mayo, so does Ben. Our other two friends, I think, were on the fence. What is your preference?
- 3 lobsters (approximately 1 1/2 to 2 lbs each), meat removed and shredded or diced leaving the claw meat whole
- 1 stalk celery, diced
- 1 tbsp chives, chopped
- 3-4 tbsp mayo, optional (feel free to use more if you'd like)
- juice of 1 lemon
- 1/2 cup unsalted butter, melted
- salt and pepper, to taste
- 8 top-split or coney buns, split the tops
- In a bowl, mix together the lobster meat, celery, chives, mayo (if using), lemon juice and 2 tablespoons of melted butter. Season with salt and pepper to taste. Set aside.
- Using a brush, coat the inside and outside of the buns with butter. Toast both sides of the buns to golden brown in a pan on medium-high heat.
- Place the toasted buns on a platter and fill with the lobster mix. Serve immediately.