One of my favorite things about spring and summertime is a good lobster roll. They are so fresh and delicious and make me think of sitting by the bay in Massachusetts with my Aunt Julie, who used to live there. The Fresh Market has been running specials on their lobster tails lately, so I snagged a few to make my first lobster roll of the season. I made up my own recipe and it turned out great! Here it is:
4 fresh lobster tails
1 package King's Hawaiian mini sub rolls (the sweet hawaiian bread is soooo good with this!!)
4 Tbsp. unsalted butter
2 Tbsp. mayo
Old Bay seasoning
celery leaves (optional) for garnish and a little extra flavor
First, fill a large pot with water, about 3 to 4 inches, and bring to a boil.
Once it starts to boil, add 3 Tbsp. butter and about 1 tsp. of sea salt. When the butter is melted, add all 4 lobster tails and boil for 7 to 8 minutes. They will turn bright red and come to the surface when they are done.
Drain the water and fill your pot back up with cold water and ice. This will shock the lobster tails to stop the cooking process and help them to retain that beautiful red color. Let them sit for a few minutes until they cool down, and then remove and transfer to a cutting board.
Using kitchen shears, snip the shell all the way down the center on the inside of the tail. Then carefully use your fingers to remove the meat from the shell. (Be careful not to poke your fingers on the prickly parts of the shell!)
Next, cut the lobster tails into bite size chunks and transfer to a bowl.
Add the juice of one lemon, 2 Tbsp. mayo, and a sprinkle of both the Old Bay seasoning and the celery salt. (I just eye-balled the amount, just don't add too much. You can always start with a little and add more if you think you need it. Just taste it until you think its seasoned enough)
Stir to combine.
Slice the buns, if they aren't already sliced, and toast them lightly in the toaster oven. Spread with butter as soon as you take them out.
Next, spoon some of the lobster mixture on top of one side of the bread and top with a few of the celery leaves. Last, add the top of the bun! I hope you love it!
Of course, I had to have a cocktail to go along with it. I made one of my favorites, the Pimm's Cup.
Here's how to make it:
Put a thick slice of lemon and of cucumber in the bottom of a glass. Muddle slightly to release some of the juices. Add 2 oz. of Pimms and 4 oz. ginger ale. Add ice and garnish with a lemon peel.