These perfect lobster rolls live up to their name: filled with lobster and crunchy veggies and seasoned with a citrusy mayo, they’re just irresistible!
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Yes, I know, my post title may sound a little exuberant and subjective. But seriously, I’m still recovering from the deliciousness of the lobster rolls we had for dinner last night. They were so good I have to restrain myself from planning to make more tonight, and tomorrow, and for the rest of the week!
For our vacation this summer, E and I are planning a road trip through New England and along the coast. When I was growing up, the beaches of Maine and Massachusetts were classic summer destinations and (although I probably bugged my parents all through the drive over: “are we there yet?”) I truly loved the trips, playing with my brother, discovering new scenery, crossing over the border and hearing people speak English, all of a sudden. Although I’ve driven several times to Boston, it’s been years since I’ve taken such a road trip to the Atlantic coast. Lately I’ve been having this romantic dream of enjoying the most delicious of all the lobster rolls on earth, bought from a vendor by the ocean, eyes closed, the sounds of the waves rocking me to a blissful state… Alright I’m losing my head again, but that’s the power of a good lobster roll isn’t it?
Although, to be honest, the lobster roll is a sandwich that’s had its share of bad press over the years. Too much mayo, poor quality mayo, too little lobster, not enough flavoring… I’m sure it’s very easy to have a bad lobster roll. The good thing about making it yourself is that you have total control and can make it exactly as you want it to be.
A couple of weeks ago, I bookmarked Melissa Clark’s article “Redeeming the Lobster Roll”, from the first Gilt Taste newsletter. The idea of making my own lobster rolls had been running through my head ever since. Lobster is E’s absolute favorite seafood and I figured the dish would help us count the days until we would enjoy it by the ocean in New England. Clark’s recipe appealed to me due to its simplicity, but also because of its bright, citrusy mayo that I was convinced would elevate the dish to a new standard. I mean, is there a better match than lobster and lemon?
All I can say is that the dish delivered bags of flavor. The mayo is a snap to make, and the sandwich is lightning quick to assemble. The great thing is that you can elevate the dish by steaming your own lobsters, or make it on a week night by buying ready-to-eat lobster meat from your favorite fishmonger. The only bad thing about it, I’m afraid, is that it has set the bar very high and I don’t know if I’ll ever have a better lobster roll, even on the New England coast. I’ll have to go and find out!
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