Recipe Recap: Lobster Rolls

You’ve probably caught on at this point, but incase you haven’t we’re huge lobster fans at Fair Harbor; something about those red shellfish creatures scream summer. So, we decided to kick off the holiday weekend with none other than some good old fashion lobster rolls. However, I’m very particular about this summer delicacy: very light on the mayo, freshly grilled garlic bread, and the more lobster the better.

 

On Friday night as we started assembling our barbecue, we started experimenting with our lobster meat, fresh baguette and got to work. To complete the meal, we decided to start the meal with a nice heaping bowl of clams in a white wine sauce. With some chicken broth, parsley, garlic, white wine and a bit of butter for good measure, the clams went in and opened like clockwork. We sliced the bread and coated it with generous amounts of garlic infused olive oil and set them on the grill. I’m not sure what it is, but a hot dog bun doesn’t do it for me on a lobster roll.  As they toasted, the lobster salad was assembled -- consisting of scallions, celery, lemon, chives, a sprinkle of salt and pepper, a pinch of mayo and of course the lobster. As the bread came off the grill, the vegetable skewers went on for a few minutes to charr.

This meal fully encompassed summer in all forms. Fresh ingredients, delicious food and great company. Couldn’t have started off the long holiday weekend any better, if I do say so myself. The only thing I would do differently is probably use a ciabatta roll instead, because the lobster fell out of the baguette a little bit on the sides. Or next time I’ll try just making a slit down the middle and grilling that, instead of fully cutting it into two separate pieces.

**don’t forget to make extra pieces of garlic bread to dip into the clam sauce**

Grab a bottle of chilled rose or a montauk brew and you’re good to go.

 

Recipe: makes one roll

  • Meat from 1 lobster

  • ½ celery rib

  • 1-2 teaspoons of mayo (depending on your preference)

  • 1 teaspoon chives

  • Squeeze lemon juice

  • Salt and pepper

caroline danehy