Britt's Lobster Rolls
If there is one thing that reminds us of summer its Britt's Lobster Rolls. We are convinced she could start a food truck on the Cape and Islands selling these puppies during the summer to those that come from afar. We are going to share a bit of our "proprietary" family recipe so we can spread the wealth and allow more folks to enjoy this New England delicacy year round.
First and foremost, we have a strong belief that lobster rolls should not be served on hotdog buns. Putting the lobster meat on a 50 cent bun is like buying imported farmed tilapia in New England when you have some of the freshest seafood right at your finger tips, you just don't do it. We suggest going out and buying a nice loaf of french bread from a local bakery or baking one yourself.
When it comes to making the lobster salad, we recommend boiling your lobsters for about 10 minutes (7 minutes and then add 1 minute per pound) for 1.5-2.0 lb lobsters. Once boiled, remove the claw, leg, and tail meat. As a little trick, use a rolling pin to get the meat out of the legs, it pops right out as you apply a little pressure and roll. We then add our red onion, mayo, salt, pepper, and dill. Make sure to remove as much of the water from the lobster tails so your lobster roll does not become too watery which dilutes the flavor.
Last but not least, toast your fresh french bread with butter on it. Once toasted, add the lobster salad and squeeze a little lemon on top. We can guarantee this recipe will become a hallmark during the summer for your family. Enjoy!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- 3 lbs Live Lobsters
- 2 Stalks Celery - Finely Chopped
- ½ Medium Size Red Onion
- 1 Tablespoon Fresh Dill - Chopped
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- 3 Tablespoons Mayo (add slowly depending on the amount of meat from the lobsters)
- 1 Loaf French Bread
- 1 Tablespoon Butter
- Boil pot of water and cook lobsters for approx. 10 minutes depending on the size (Tip: Boil for seven minutes and then add one minute per pound. For example, if you have a two pound lobster we suggest boiling it for nine minutes.)
- Once boiled, remove the tail, leg, and claw meat. (Tip: Use a rolling pin to get the leg meat out. As you apply pressure on the legs and roll it pops right out).
- Add lobster meat into bowl and combine with salt, pepper, mayo, dill, celery, and onions. Go lightly on the mayo to make sure the salad is not too watery. Try to mop up any loose water that the lobster meat may add to the bowl prior to adding the ingredients.
- Toast french bread with a slice of butter on top
- Once toasted, add the lobster salad and enjoy! Please share pics! #localprovisions #honorthecraft