Happy 4th, people!
We crashed a pool party this morning and I’m still here, trying not to look drunk sooooooOOooOo – this is going to be a short post.
To celebrate the 4th, I made lobster rolls.
Because hot dogs would be such a goddamn cliche.
A joke of a steak, if you will.
New England Lobster Rolls
What I Used
2.5lbs Lobster (whole or tail meat). Hot Dog Buns. 2 tbsp Mayo. Chives (optional).
What I Did
You probably don’t remember but I have a tremendous fear of bugs and insects – pretty much any spiny thing that wiggles triggers a cold sweat and live lobster falls right in that category.
And since I didn’t feel like begging my neighbor to help me put a live lobster in a pot of boiling water again, instead I just went and bought a shit ton a of fresh lobster tails.
Cook the lobster by steaming it or boiling it.
If you chose to boil your lobster, heat a large pot of water over high heat and when it’s boiling and bubbling – add the lobster.
The claws take longer to cook than the rest of the lobster so if you’re cooking a whole one, put the lobster in head first, so the claws are closest to the heat source.
When the lobster is cooked, remove from heat and drain the water off.
Let it cool for a couple mins and when it’s warm enough for you to handle, crack the shells and cut the extracted lobster meat into bite sized chunks.
It’s gonna take all kinds of mental fortitude to resist sneaking a couple pieces into your mouth during this part but do what you can, alright?
It gets way better, I promise.
Place the lobster chunks in a bowl and mix in the 2 tbsp mayo.
Some people chose to add other spices in at this part but for real – you don’t need to.
This isn’t steak, you don’t need to get fancy. It’s already fucking perfect.
Mayo + lobster chunks. Mix.
Part the hot dog bun in the middle and toast the insides.
Spoon the lobster mix into the toasted buns.