Maine Lobster Rolls
1 lb. Cooked Lobster meat, tail & claw meat (see note)
¼ cup Mayonnaise
½ cup Shredded Lettuce (optional)
4 New England-style Hot Dog Buns (see note)
to taste Salt & Black Pepper (optional)
Take hot dog buns and butter both sides and grill/toast. Slice bun from top to bottom not going all the way through if not already pre-sliced. Spread mayonnaise on inside of buns. Divide lettuce between the 4 buns and top with equal amounts of lobster meat. Season with salt and pepper if desired and eat.
Note: If you can’t buy fresh cooked lobster meat, use 3-1¼ pound live whole lobsters. In a large pot of boiling water, plunge lobsters head first into water. Cook until 10 minutes. They will turn red while cooking. Use tongs to remove and place in an ice bath to cool. Twist the bodies from the tails and set tails aside. Remove the claw arms and set with tails. The remaining body can be set aside for other use. Using a knife or scissors, cut along bottom of tail, remove tail meat and place in a medium bowl. Repeat with remaining tails. Crack the claws and knuckles with a nut cracker and remove meat to the bowl. Take lobster meat and cut into 1 inch pieces and return to bowl.
Note: New England-style hot dog buns come unsliced or pre-sliced top to bottom. They are more of a standup type bun compared to the horizontal sliced hot dog buns traditional for backyard hot dogs.
Note: You will find “Lobster Roll” recipes that add celery and combine the lobster meat, mayonnaise, celery and some seasoning. These however are not “true” Maine products. They don’t like all the filler others put in lobster rolls. To them a lobster roll is all about the lobster. Many don’t even use the lettuce in this recipe. You will also find them served with butter instead of the mayonnaise. That’s an option that most Maine establishments offer customers.
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