In Maine you’re likely to find lobster rolls served two ways. Innovators prefer a crunchy, tangy and slightly spicy version of the lobster salad that includes celery, lettuce, lemon juice and a pinch of cayenne. Purists leave out those ingredients because they believe nothing should interfere with the mix of sweet tender summer lobster and mayonnaise
- Four 1- to 1 1/4-pound lobsters
- 1/4 cup plus 2 tablespoons mayonnaise
- Salt and freshly ground pepper
- 1/4 cup finely diced celery
- 2 tablespoons fresh lemon juice
- Pinch of cayenne pepper
- 4 top-split hot dog buns
- 2 tablespoons unsalted butter, melted
- 1/2 cup shredded Boston lettuce
- Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
- Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
You don’t need to go to the legendary Fenway Park for a Lobster Roll, you can make it at home! How? With this simple recipe. The best part? You won’t have any obnoxious Yankee fans sitting beside you while you eat.
- 2 pounds cooked lobster meat, diced
- 2 stalks of celery, finely chopped
- Juice of 2 lemons
- 2 cups mayonnaise
- 1 teaspoon chopped parsley
- 1 teaspoon chopped tarragon
- Salt and pepper, to taste
- 10 New England-style hot dog buns, buttered on both sides
- Chopped chives, for garnish
- 1 lemon, sliced into 10 pieces, for garnish
- Mix the lobster meat with the celery, lemon juice, mayonnaise, parsley, tarragon, salt, and pepper. Set aside.
- Toast the buns on a griddle on low heat until they are golden brown, about 2 minutes a side. Divide the lobster meat evenly among the buns, garnish each with a sprinkle of the chives and a lemon slice.
Joe’s Crab Shack is one of my favorite restaurants but they aren’t in Canada. For those of you who love their favorite Blue Crab Dip Recipe, here is a copycat version of it that you will love.
- 8 ounces cream cheese, softened
- 2 cups crabmeat (canned is fine)
- 1/4 cup diced green onion
- 1 tablespoon minced mild red chili pepper
- 1 tablespoon mild green chili pepper
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons shredded Parmesan cheese
- 1 teaspoon minced fresh parsley
- Preheat oven to broil.
- Combine the cream cheese with crab, green onion, chili peppers, salt and white pepper in a medium bowl. Stir well to combine.
- Spread mixture into the bottom of an ovensafe dish. Use a wide dish for this so that the dip is only about an inch deep in the bottom.
- Sprinkle Parmesan cheese over the surface of the dip.
- Broil for 3 to 4 minutes or until the cheese on top begins to brown.
- Sprinkle paprika over the dip, followed by fresh minced parsley. Serve with tortilla chips or crackers for dipping.
Serves 4 to 6 as an appetizer.