Wednesday, August 27, 2014

The Lobster roll

I while back i went to a food truck(it will remain unnamed) practicing its craft in Stamford and had my first "lobster roll".  As the quotations indicate, i was very disappointed; the roll was soft and mushy, the lobster tough and overcooked and everything was dry with little "sauce, which may or may not have only been mayonnaise.
Fast forward, lobster rolls are a New England thing, as lobsters are plentiful and often on sale in the local markets.  So i pick up a lobster to use, it was pre-steamed and i threw it into the fridge.
I did a quick search for recipes, but they had no extra flavor, so i go back to things i like to use in a crab salad...Tarragon!  The crunch in the salad would be the fennel and celery growing in my garden with some chives.  To cut the sweet overpowering taste of the mayonnaise, i cut it with yogurt.
The bun was grilled so it was a golden brown and slathered with melted butter and the lobster salad piled on.
Okay for those of you who like such things, are you hungry yet?

Lobster salad:
1/4 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon fennel bulb, diced
1 tablespoon celery stalk, diced
1 teaspoon minced tarragon (also in my garden)
1 1+ pound lobster, cold with all the meat removed and saving any juice
mix well and salt to taste
The hot dog roll is traditionally the one split on top and i grilled all sides, then basted the inside with melted butter
Add lobster salad and top with crisp pepper cured Virginia bacon bits

The lobster had been steamed and was tender and moist, the bun crisp, the remainder of the salad added exactly what one wants, moisture and flavor!