New England Summer = Lobster Roll

4 Aug

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Its become a tradition in our house to kick off Summer with a Memorial Day trip to Yankee Lobster for what Yelp reviewers consider the best fresh lobster rolls in Boston. However, what was once a rare treat for me has become a more frequent (read: expensive) craving; I think I am on my third lobster roll of the season, having enjoyed #2 at Sullivan’s on Castle Island and #3 in the Ikea Cafeteria (obviously lowering my standards). I figured it was time to learn how to make them myself…

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I consulted with my aunt, a long time Cape Cod dweller, for her personal recipe. She confessed that the recipe is embarrassingly easy as there are only four ingredients: lobster, chopped green onions, mayo, and a few turns of a pepper mill. I must admit that I had the grocery store do the dirty work by steaming (and killing) my lobster for me. I did, however, remove the shell myself. This nice man from Nova Scotia instructed this process as I extracted the meat with my bare hands. The (dead) lobster didn’t go down without a fight as I ended up with juices all over me (now I know why people wear bibs) and a scratch on my wrist. The amount of onions and mayo to add depends on the amount of lobster meat; my 1.5 pound lobster yielded about 1.5 cups of chopped meat. I added 1/3 cup of green onions and a heaping tablespoon of Miracle Whip (my aunt’s secret ingredient instead of mayo).

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The lobster salad is traditionally served in hot dog buns. Not just any hot dog buns, but the ones that don’t have crust on the sides. Along with a side of Cape Cod potato chips, these lobster rolls made a delicious light dinner with my husband.

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