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Lobster Rolls

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Remember when D.C. went absolutely berserk over a little food truck that was selling fresh lobster rolls? For a whopping $20 a piece? Yeah? Well, there was a reason for that. Those things are a-mazing … in or out of a truck.

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So when my best friend got married in Maine this past summer, I made a point to snag as many of the things as I could: from street carts, restaurants, late-night bars; I was getting my fill. It’s true: the lobster roll is the main food group in that part of the country.

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So, after my friend’s honeymoon was over and she and her hubby were back in D.C., a group of us decided to reminiscence about the fun wedding weekend by ordering a dozen fresh, live lobsters from GetMaineLobster.com and making our very own lobster rolls right here in the District.

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I have to say, with her home-grown lettuce and her knack for cracking open those claws, we had a pretty successful batch. It’s easy, and you can make them at home for a fun Saturday afternoon picnic (while the weather is, well, sort of decent). Here’s how you do it.

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Lobster Rolls

Ingredients:
– Six 2 pound lobsters
– Celery
– Mayo
– Old Bay seasoning
– Red onion

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Directions:
1. Heat a large pot of water and ¼ cup of regular salt (or less if you’re using sea salt) to a boil.
2. Remove the rubber bands from the live lobsters.
3. Put them in already boiling water, head first, for 30 minutes (or until you yank on an antenna and it easily comes out)
4. Cool the boiled lobsters in the fridge for 20 minutes.
5. Use a seafood scissors or cracker to get the lobster meat out of the body and claws.
Tip: Save the shells, put them in a ziploc bag and freeze them (you can use the shells to make a lobster bisque!)
6. Roughly cut the lobster meat, keeping it in big chunks.
7. Mix the lobster meat with chopped celery, a tablespoon of mayo, minced red onion and Old Bay Seasoning.
8. Cut the buns New England-style, brush them with olive oil, and grill them quickly to toast.
9. Put a leaf of lettuce (ours was home-grown!) on the bun and fill it with the lobster meat mix.
10. Enjoy!

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  1. Growing up in New Hampshire, I never knew about the “other” style buns that the rest of the country uses for many years. My boyfriend, an Iowa native, prefers the New England style, saying they make more sense, since they are top-loading, not side loading!

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