So it’s Memorial Day, which means it’s okay to talk about lobster rolls. Lobsters are available year-round, alive, throughout the United States. So why does summer get all of the lobster roll action? We think any time is the best time for gratuitous lobster consumption, wallet-permitting. Tax refunds come in spring, after all! Still, we can’t bring ourselves to break the seasonality taboo on our blog when it comes to this delectable treat. We will ponder this further as we scarf down a few with a cold glass of rosé in hand.
West coasters should feel free to celebrate Dungeness crab season by substituting 2 cups of crabmeat for the lobster.
Place in a large heavy pot enough water so the lobsters will be completely covered when you plunge them in. Add for each quart of water:
1 tablespoon salt
Bring water to a rolling boil. Carefully immerse:
Two 1½-pound lobsters or one 2½ to 3-pound lobster
Allow the water to return to a boil, then reduce the heat at once and simmer the lobsters, until they are bright red; about 5 minutes for 1½-pound lobsters, 7 to 8 minutes for a 2½ to 3-pound lobster. Drain, let cool, and crack the claws and tail with the back of a heavy knife. Remove the lobster meat with a pick or skewer, removing any bits of shell. You should have about 2 cups of meat. Combine the lobster meat with:
2/3 cup finely diced celery
(1 tablespoon finely chopped celery leaves)
2 tablespoons chopped parsley
1-2 tablespoons lemon juice
Salt and freshly-ground black pepper to taste
about 3 to 4 tablespoons mayonnaise, aioli, or melted butter
Set aside. Split along the top (but not all the way through):
4 hot dog buns or brioche or challah rolls
In a large skillet, melt over medium-low heat:
3 tablespoons butter
Place the buns on their sides in the pan (slit facing sideways) and move them around the pan to distribute the butter. Weigh the buns down with another skillet and griddle them for 5 minutes on each side, or until dark brown.
While they are still warm, fill the buns with the lobster and serve garnished with: