The glory of the lobster roll is that all the picking and shelling has already been done, and all that's left is to bite into that glorious pile of dressed meat. Here are two great recipes for classic New England-style (with mayo) and Connecticut-style (with butter and scallions), that you need to make before summer ends.
'Lobster' on Serious Eats
A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right?
Portland's original and newly revamped Chinese kitchen serves familiar Cantonese and dim sum dishes done up Maine-style.
I'm a big stickler for properly cooked, ultra-fresh seafood at oyster bars like this, to the point where even the tiniest thing out of place can bring down the experience for me. At Cull & Pistol, they hit all of the classics just right, and even create new dishes that seem like they've existed forever.
The second in our series exploring the the Maine lobstering industry, from the firsthand account of an author who spent her summer aboard a lobster boat in Port Clyde. What she learned about the lobstering and lobstermen may change the way you look at the crustacean forever. Today: learning about the physical realities of life on the boat, and five essentials tips for using Maine lobsters.
Part one of our two-part series exploring the the Maine lobstering industry, from the firsthand account of an author who spent her summer aboard a lobster boat in Port Clyde. What she learned about the lobstering and lobstermen may change the way you look at the crustacean forever.
This is probably the ideal breakfast for spoiling someone—slowly cooking eggs over low heat ensures that they take on the sweet flavor of lobster.
Slowly cooking the eggs over low heat ensures that the soft eggs take on the sweet lobster flavor. Making these, at least in my mind, the ideal breakfast when you're looking to spoil someone.
We love a good cooking hack (or six) around these parts. So when Dan Pashman, the man behind The Sporkful podcast (and noted tortilla chip innovator), and Liza de Guia, the filmmaker behind Food. Curated, got together in Pashman's kitchen for a little dishwasher cooking action, we put down our sandwiches and took notice.
Lobster from McDonald's just sounds sketchy, doesn't it? When I tweeted my enthusiasm about trying the McLobster, a friend sarcastically replied that I must have a death wish. And I'll admit it: I was skeptical.
Beer pairings that will seriously punch up your seafood feast.
Grilling lobster leaves you with a wonderfully tender and sweet meat, while a brushing of lemon-shallot butter adds a nice brightness and richness that accentuates the crustacean's natural flavor.
A grilled burger patty served open-faced on a slice of toasted bread with bacon, tomato, and cheesy Mornay sauce broiled until bubbling.
A grilled hamburger topped with lobster salad and crispy bacon.
Lobster Week has been a lot of fun for us, not least because we got to eat so much lobster in the process. We've put together all of our eating and buying guides, along with a collection of recipes, in one easy-to-navigate post. Read on for everything you've ever wanted to know about lobster.
This week we've already discussed how to buy and store a lobster and tasted soft shell lobsters blind against hard shells (hint: we unanimously preferred soft shells). Now the real question: what's the best way to cook them? Boiling? Steaming? Roasting? And what about killing the sucker before you do it? Should they be boiled alive? Frozen to death? Bludgeoned with a rubber chicken? Let's take a look at all of those questions (except the chicken one, silly).
I have fond memories of visiting Chinese seafood restaurants in Boston as a kid. We'd pick out a lobster from the live tank, then the crustacean would get scuttled off into the kitchen to meet its maker. When the lobster finally re-emerged, it would come out chopped into large chunks, their surfaces crisp, lacy, and coated in a thin veneer of sauce. Tossed with slivers of ginger and sliced scallions, their primary aroma was sweet and spicy, the briny flavor of the lobsters coming through only once you started eating them. Here's how to make it at home.
Large chunks of shell-on lobster stir-fried with scallions, ginger, hot peppers, and yellow chives in a lightly seasoned sauce. It's a mess to eat, but a delicious one.
I love me some cold mayo-based lobster salad, but I'll take this lighter, brighter, hotter, altogether-more-exciting version based on Thai flavors any day. Made with sweet, tender chunks of picked lobster meat, crisp blanched snap peas, cucumbers (salted to draw out some of their excess liquid and intensify their mild flavor), it gets off to a good start, but it's really the aromatics and condiments that set this dish apart.
A refreshingly light take on lobster salad, made with cucumbers and snap peas in an intense hot, sour, and sweet dressing is accented with pine nuts, shallots, herbs, and dried shrimp.