Uhmmmm The World’s Greatest Lobster Roll Just Got Even Better By Subtraction. You Heard Me- Subtraction.
You’ve heard me rail on about the world’s greatest lobster roll for four years now.
We’ve dismantled countless frou frou high brow chefs and food bloggers who couldn’t leave perfection alone and had to go and mess up the perfect lobster roll with such atrocious ingredients as paprika, celery, lettuce, relish onion, pickles, avocado and such ridiculous platforms for rolls such as French baguette rolls and anadama bread.
Yu can read about all those abortions these dopes tried to pass off as lobster rolls here-
But what I’m about to tell you is going to turn a lot of what I’m saying on it’s head I guess. Or another way to look at it is actually more accurate in that as I’ve told you from the beginning- that simplicity and not overthinking the lobster roll and it’s perfection is the way to go so simplifying in the way I’m going to explain actually falls right inline with what I’ve been saying.
Night before last the Mrs asks me to bring home some lobster so she can make lobster rolls. She tells me she wants to try something different than her traditional recipe.
I brought home 5 lbs of medium shell lobster and she made two lobster rolls based off her original recipe-
Has to be Cains mayo, and hot dog rolls so you can grill them to a golden brown with the unsalted butter.
Notice there is no lettuce, paprika, celery or any other filler. If anything else appears in your lobster roll, you have an inferior lobster roll.
steam the lobsters and shuck the meat
tear the meat into 1/2 inch chunks or so and mix with cains mayo
once lobster and mayo is chilled, butter each side of cheap hot dog rolls (the kind you tear apart)
you do not want to use any goddamn baguette or crusty overpowering roll
you want white bread tear apart soft hot dog rolls
once you butter the sides of the hot dog rolls with SALTED butter you pan brown the roll so its warm and golden brown
just barely browned but the roll should still be very soft
then load up your cool lobster/mayo filling into the warm soft buttery roll and you have yourself the perfect lobster roll
note- NO LETTUCE- NO CELERY-NO PAPRIKA- NO FANCY CRUSTY FRENCH ROLL
I’m here to tell you that there is an upgrade to this and it is by simplifying.
Leave out the mayo and serve with hot drawn salted butter drizzled over the top of the cooked lobster meat inside the grilled buttered bun.
It actually intensifies the taste of the lobster instead of masking a bit of it with the mayo.
It’s now the official recipe of the World’s Greatest Lobster Roll.
#Boom! That Just Happened!
Best lobster roll pictured in back.