I served lobster rolls at a small dinner party my husband and I hosted this weekend. It’s a classic New England summer dish, and about as simple as they come: cold lobster chunks, moistened with a little mayonnaise and mounded inside buttered, toasted hot dog buns.
The air was hot and still on Saturday evening. As we sat outside on the patio, swigging Heinekens and eating our lobster rolls, I told our guests to pretend they were on a chilly dock in Maine. (It almost worked!)
Summer’s almost over. To say good-bye in style, try my lobster roll recipe.
Lobster Rolls
3 1/2 cups cooked lobster meat, cut into small chunks
1/2 cup mayonnaise
1 stalk celery, chopped
1 tablespoon fresh lemon juice
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon Old Bay seasoning
4 tablespoons salted butter, at room temperature
1 package hot dog buns
In a bowl, combine the lobster meat, mayonnaise, celery, lemon juice, parsley, salt and Old Bay seasoning. Refrigerate until ready to use.
Open the hot dog buns and spread the insides with the softened butter. Place the buns butter-side down in a hot skillet and toast until golden brown.
Fill each bun with 1/4 cup lobster salad. Serves 8.
