A Hamburger Today

Serious Entertaining: Enjoy the Last of Lobster Roll Season

[Photographs: J. Kenji López-Alt]

Now that Labor Day weekend is behind us, before we start getting all pumpkin-giddy, it's time to enjoy the tail end of lobster roll season. We sure did last week on a roadtrip to the motherland of lobster rolls, a.k.a. Maine. Cruising down Route-1 in the SE-mobile (a Ford Fiesta in a fierce shade of red), we stopped at Scarborough Lobster, one of our favorite little spots just south of Portland, for a toasted bun piled high with the sweet, tender lobster meat.

This summer, Maine's lobster harvest was record-breakingly bountiful. The lobster harvest pushed prices the lowest they've been in 30 years, and now the lobster industry, which is Maine's third-largest employer, is launching a national campaign to "rebrand the lobster and convince people to eat more of it," according to Newsweek [via The Kitchn].

But with summer fading away, the lobster catch is also starting to drop off and prices at the Maine docks are inching up again. You should still be able to score some decent lobster by the pound deals in the Northeast.

How to Make Lobster Rolls at Home

What is a lobster roll? Really depends who you ask. Some people prefer theirs the "classic" New England way: a cold, mayo-based lobster salad variety. Others, mostly in Connecticut as well as satellite colonies all up and down the New England coastline, prefer theirs hot and buttered. Frankly, we like them both ways so The Food Lab has recipes and step-by-step instructions for both.

Recipes

Lobster Rolls (cold and mayo-creamy) »
Lobster Rolls (hot and buttery) »

Printed from http://www.seriouseats.com/2012/09/serious-entertaining-how-to-make-lobster-rolls-at-home.html

© Serious Eats