It almost doesn’t feel like summer until you’ve had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a double batch.
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Compliment these rolls with Grilled Corn on the Cob with Thyme and Roaster Red Pepper Butter.
delicious, but don't add the amt. of salt and pepper called for - way too much! salt and pepper to taste instead. I also added a few dashes of Tobasco and 2 scallions to the full batch. After my first go-round, I made a second half batch, and only lightly salted and peppered, and much better - the first batch had great taste but too salty. Butter and pan-fry/grill fresh hot dog buns, and line buns with butter lettuce leaves. so good. it can also take quite a few lobsters to equal 1 1/2 pounds as well, depending on how big they are - even 7-8.
I used diced red onions instead of the celery (I ran out of it). It was tasty!
Oh MAN were these good! I followed this recipe rather slavishly though when I had to create additional sauce, I fudged a bit on the exact amounts. No matter--the taste was delicious.The hardest part, for me, was knowing how much lobster to get since you buy lobster by the pound including shell and claws. I bought about 4 lbs of live lobster and ended up with enough meat for 4 generously apportioned lobster rolls. So yes, it's a pricy indulgence (that's probably about $55 of lobster meat for 4 people) but one that is well worth it!Also key is toasting the rolls--I'm not sure I got traditional "New England hot dog rolls", but once I sauteed them in butter (on the inside AND outside) it didn't matter one bit! Gave the rolls a nice buttery crispness that did wonders in bringing out the flavors of the lobster meat!While the tarragon, chives, etc are blasphemous additions in the puritanical lobster roll environment (e.g., Maine), I thought they were great!
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