Friday, September 2, 2016

Lobster Rolls



Quick - before summer's over, you have to make these. 
Big chunks of sweet lobster meat, seasonings and mayonnaise stuffed into buttered and toasted buns, combine to make these the best lobster rolls I've ever eaten - even in Maine! 
But homemade is always better, isn't it?
The Labor Day weekend is the perfect time for an indulgence before schedules get hectic and leisure takes a back seat.
You don't even have to cook the lobsters yourself, if your fish market, like mine, can do it for you. 
We brought home the cooked lobsters and let them cool long enough till we could extract the meat and mix with the other ingredients.
The recipe is from "The Jersey Shore Cookbook," by Deborah Smith, a book sent to me several months ago, but one that I put on the back burner until now. 
The cookbook features recipes from various restaurants up and down the coast of New Jersey, including this one, from Brandl restaurant in Belmar.
The recipe says it serves four, but we made two overstuffed ones instead. 
With some Jersey fresh corn and coleslaw on the side, it was one of my favorite meals of the summer. 
I hope you give it a try too.



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Lobster Rolls
recipe from "The Jersey Shore Cookbook" and Brandl restaurant, Belmar, NJ
serves four (or two, depending on how you generously stuff the rolls)
printable recipe here

3/4 cup mayonnaise
squirt of freshly squeezed lemon juice
freshly ground black pepper, to taste
a couple of pinches Old Bay seasoning
dash Worcestershire sauce
dash Tabasco sauce
1/4 cup diced sweet onion
1/2 cup diced celery
1 lb. shelled lobster meat in bite-size chunks (I used the meat from two 1 1/2 lb. lobsters)
softened butter
4 hot dog buns

Mix the lobster chunks with the rest of the ingredients. Chill, then stuff into hot dog buns that have been buttered and toasted.


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12 comments:

Rosa's Yummy Yums said...

That roll looks fantastic! An interesting book.

Cheers,

Rosa

Stacey Snacks said...

These look AMAZING! I don't have this book, and know Deb from Jersey Bites....I guess i need to get the book now!
Have a great holiday weekend!

Chiara Giglio said...

bellissimo quel libro, chissà quante ricette interessanti !Ho mangiato solo una volta i lobster rolls, al ristorante di Joe Bastianich qui in Friuli Venezia Giulia, mi erano piaciuti tantissimo !Mi è venuta voglia di farli a casa con la tua ricetta, un abbraccio !

Paola said...

Actually, I had never give making Lobster Rolls at home a though, but you are absolutely right - WHY NOT?
These look mouth watering and rival my favorite spot in Boston, thank you for the inspiration and happy weekend.

Proud Italian Cook said...

Oh Linda, that would be my favorite meal of the summer too! I've never made lobster rolls only ordered it in various restaurants, I need to make these, that looks amazing

Summer said...

Yum! This looks very delicious ♥

summerdaisycottage.blogspot.com

Rosemary Wolbert said...

I'm ashamed to admit I've never cooked a lobster! But I'd sure love to make this treat at home. I remember a radio station promoting a late September event saying, "Summer ain't over until we say it's over!" There's stil time!

Claudia said...

I made these! (Insert huge smile here.) Delicious!

Janie said...

These look so delicious-one of my favorites. We used to spend a lot of time on Martha's Vineyard and this was my go to treat.

Frank Fariello said...

Can't have this classic too often, if you ask me. Goes to show that America really does have a cuisine, contrary to popular belief (especially on the other side of the Atlantic).

Pat @ Mille Fiori Favoriti said...

Oh my! This is torture! I love lobster and lobster rolls but lobsters are very expensive here in this land locked mountain state, so it is a luxury i can only afford when I go back to the east coast. Your rolls look fabulous!

SavoringTime in the Kitchen said...

Our favorite gourmet group gathering of the year is coming up this weekend - the Lobster Boil! I've made lobster salad with my left-overs but never a lobster roll. It's been of my bucket list to try so thank you for the recipe!