Who doesn’t love a lobster roll? I don’t think I even knew that they existed before I moved to New York, but I think that the gospel of the lobstah has spread throughout the land by now. I’m sure that every city has at least one lobster roll food truck. New York probably has about a dozen, and everyone has an opinion on who makes the best. Personally, I prefer Luke’s Lobster. Not only do they make delicious lobster rolls, but their shrimp rolls are a favorite of mine, too. Luke’s has a lunch package where you get an ice cold root beer, a lobster roll, a bag of salt and vinegar chips, and a big, crunchy pickle. I tried to recreate something similar at home, and thankfully I am flush with Vlasic dill pickles with which to garnish my roll. I’m still working with Vlasic to create fun summer recipes, and you can get in on the action by entering to win a $1500 summer entertaining package with their Savor Simplicity sweepstakes. Don’t be a dummy – enter now! Anyway, I’m still trying to be “good” (ugh), but the lifestyle change has done us well and Kramer and I both feel much better than when we initially started in April. Having said that, I did have a bite of the lobster roll and it was completely worth it. The buttery brioche roll, the sweet lobster meat, and the tangy dressing all play together beautifully and go perfectly with the cold crunch of a good dill pickle.
Cooking a whole lobster is a daunting task and one that I wasn’t really quite ready to tackle on a Monday night when I threw these rolls together. Honesty is the best policy, right? I decided I’d just pick up tails and claws and forgo the whole “screaming lobster” or whatever they say happens when you boil live lobsters at home. I want to learn how to cook a whole lobster, but after a long day of work, I can’t handle any of that nonsense. Who wants to teach me? Anyway, I took the easy way out and the rolls were still fantastic. If you can’t find the signature split-top rolls, not to worry! I bought some nice brioche hot dog buns, then simply sliced off some of the sides to make them look just like the ones you get at Luke’s or wherever you satiate your lobster roll cravings. Don’t all thank me at once.
I wanted to share some photos from our most recent trip to the Catskills, as described in my last post. Isn’t it beautiful? The greens are so green that it almost hurts your eyes, and the air is so clean that Tom and I felt like we had a headache. We got over that, obviously, but it’s so weird to be out in the middle of nowhere, with no cars or trains or crazy people yelling on the street below. It’s wonderful and also a little creepy. You truly do go a little deaf from the silence, but it’s definitely a treat. When we’ve gone up there, it’s a bit of a shock to realize that there’s no bodega run to go on, no laundry to run to the laundry mat, and no party to go to that night. There’s just beautiful views, good wine and great company. I hope we get to go up again – it feels like a reset from city life and I absolutely love it.
Kramer, Tom and Val.
Now here’s a face only a mother could love.
Combine your mayonnaise ingredients.
Then cook your lobster until bright red.
Butter your toasted rolls, fill with the lobster mixture and chow down.
- 1 pound lobster meat (a 1 pound lobster will generally yield ¼ pound of meat)
- 1⁄2 cup melted butter, divided
- 1⁄2 cup mayonnaise
- 1 Vlasic® Farmers® Garden Kosher Dill Spear, chopped
- ¼ red onion, finely chopped
- juice of ½ a lemon
- 1 tablespoon parsley, finely chopped
- ¼ teaspoon freshly ground black pepper
- 4 split-top frankfurter rolls, toasted
- First, you need to cook your lobster. I just used tails and claws for this recipe (I did not have a full, live lobster). Either way, live or not, bring a large pot of water to a boil, then drop in your lobster or lobster pieces. Boil for 10 minutes, until the shells are bright red, then remove from the water. If you have a full lobster, twist off the tails and claws and remove the meat. Discard the intestinal vein that runs along the length of each lobster tail. Discard the body. Chill the meat in a clean bowl, covered, in the refrigerator, for about 30 minutes.
- Combine ¼ cup of butter, ½ cup of mayonnaise, pickles, red onion, lemon juice, parsley and black pepper in a medium sized bowl. Add in the chilled lobster meat and toss lightly to combine. Taste and add any additional salt, if needed.
- Toast your frankfurter rolls*, then spread evenly with the remaining melted butter. Fill each roll with the lobster mixture and serve.
- *If you can't find split-top rolls, you can simply slice off a bit of the side of regular hot dog buns to give them the same look as the split-top rolls.