Lobster Rolls Recipe

Ingredients

Lobster
Mayo
Lemon
Celery
Celery Salt
Hot Dog Rolls
Optional: fresh basil, paprika, roe

How to cook the Lobster rools

1. Boil the lobsters in a non-traumatic way for about 8 to 12 minutes, or until bright red. Remove from the pot and after they’ve sufficiently cooled, crack and remove the meat. Place the meat in a large bowl. Tear the meat into small chunks.

2. Add several scant tablespoons of mayo to the bowl and mix with your fingers so that the mayo lightly coats the chunks of lobster meat. If you are the sort of cook that the author’s mother is, you will speak to your lobster as you do this: That’s right! There we go! That’s the ticket! This is understood to improve flavor and integration. DO NOT overdress … just enough mayo to lightly coat the lobster meat is sufficient!

3. Add the juice of one (or 1/2) lemon depending on how much lobster you’re using—don’t let any seeds sneak in. Slice two to four ribs of celery (again, depending on how much lobster) crosswise, then halve each slice and add to the bowl

4. Add celery salt to taste. Be sure to add all components gradually and taste as you go so you don’t over salt.

5. Scoop the lobster mixture on toasted hot dog rolls. Some people like to add a tiny bit of fresh shredded basil and a sprinkle of paprika, if that kind of thing is your kind of thing. This is not traditional, but it can be delicious. This is, of course, up to you.…
6. If you are lucky enough to get a lady lobster with red roe inside, crumble the roe over the rolls as garnish and serve.