To me, summer means a few things: long nights spent with friends, weekend beach adventures and of course, lobster rolls.
Lobster was always a huge summer treat in our house growing up–we’d race them on the floor (I promise we’re not cruel to animals, don’t judge me) and then spend hours on the pouch the four of us, my brother and I learning to crack the lobsters, while my Mom and Dad went back and forth between the kitchen melting more butter and bringing out more lobster (it was a feast, I tell ya!). Between that, and vacations on the beach, lobster became a summer staple.
It wasn’t until I moved to the city, however, that I discovered the magic of lobster rolls. I blame the Red Hook Lobster Truck for my addiction–it was love at first sight. If you’ve never had one before, here’s the lowdown: lobster rolls typically come in two different forms–either Maine (cold, with mayo) or Connecticut (warm, with butter) and are usually served in a toasted potato bun (the only way to go if you ask me). My latest craving hit this weekend while I was home and, considering there’s no such thing as a food truck in back-woods Connecticut, I had no choice but to try my hand at them myself in order to get my fix.
For five rolls, you’ll need:
- Three small lobsters, boiled and removed from the shell
- 4 tablespoons unsalted butter, melted
- Five potato hot dog buns
- fresh chives, cut small
- Old Bay seasoning
- sea salt and pepper, for seasoning
Coat the potato buns lightly with butter on each side, toasting them until their light brown and crunchy in a skillet, then set aside. Break up the lobster meat in a bowl (you might have to cut the tail into pieces), making sure it’s chunky but bite-sized. Toss with butter, a bit of Old Bay seasoning, salt and pepper (the amount of Old Bay is totally up to you, but be careful–it’s strong!).
Stuff the warm lobster meat into the buns, topping with paprika and chives. If you’d like, stick toothpicks through the rolls horizontally to keep them together (especially if you’re generous with the stuffing, like I am)–just warn your guests before they chow down!
These are best enjoyed in the backyard, with a cold beer and a few summer tunes (a little Jack Johnson, a little Paul Simon, a little country…if that’s your thing).