No summer is complete without a lobster roll. Or two, or three, or ….ideally, as many lobster rolls as you (and your wallet) can possibly pack into one summer. Because can you really ever have too much lobster?While there are many places that do a lobster roll really well … two of our favorite places are:
- The Clam Shack (Kennebunkport, Maine) where they serve the lobster on toasted, buttered round roll. The lobster (about a pound of lobster meat) has been tossed in butter, which makes for the best lobster roll I have ever had. Plus they’re served with lemon slices, which is a must.
- Pomponessett Inn (Mashpee, Mass.) There is so much lobster meat in their lobster roll, you almost can’t eat it all. It’s easily enough for two. They don’t toast or butter the buns, but if you ask for it, they’ll make the extra effort. They also have a lobster salad – just lobster meat + mixed greens and you get just as much lobster there. They toss their lobster in mayo (not a mayo fan), but very little.
The best lobster rolls, in my opinion, always are served on a buttered bun and are tossed/drizzled in butter, not mayo. Too many lobster rolls are drowning in mayo and that’s no way to eat them.
We love making lobster rolls at home too, because you can make them exactly how you want them and it’s easier on your wallet. Plus, you get to serve them with things other than french fries and cole slaw (though I love a good vinegary cole slaw), like a summer corn salad.
You may be thinking that lobster rolls are too much trouble or are too intimidating to make at home. Make it easy on yourself and have your local fish market or grocery store steam the lobsters for you. They’re usually happy to do so. Or, plan ahead and steam, boil or grill the lobsters yourself, it just takes a few extra minutes. If you get them steamed, bring them home, crack them, pick out the sweet meat and toss it with butter (the Clam Shack has it all right) and parsley (I like a little fresh herbs with my lobster) and pop the meat into a toasted buttered bun. Then serve them with my favorite simple, addictive, summer corn salad.
This month’s Recipe ReDux theme is A Vacation-Inspired Recipe. Since we live by the beach (Cape Cod), and summer is all about seafood, I had to share these lobster rolls and fresh corn salad with you…because every great summer vacation has lobster on repeat.
Here’s how to make these Lobster Rolls with Corn, Tomato, Mozzarella and Basil Salad.
NOTE: Recipes below are for two lobster rolls, but the corn salad serves 6-8 – you’ll want those leftovers, as the corn salad is even better the second day.
Time: 10 minutes
- 2 1 ¼ lb lobsters, cooked, meat removed
- 2 Tbsp butter, divided (1 Tbsp shaved with a small cheese grater for tossing with the lobster meat, 1 Tbsp softened and used to butter buns)
- 1 Tbsp parsley, chopped
- 2 whole wheat hot dog buns
- 1/2 lemon, cut into wedges
Remove lobster meat from lobster shell while lobsters are warm. Toss with shaved butter and parsley. Meanwhile toast and butter bun. Stuff bun with lobster meat. Serve with lemon wedges and Corn, Tomato, Mozzarella and Basil Salad.
Corn, Tomato, Mozzarella and Basil Salad
Time: 10 minutes + at least 1 hour refrigeration time
- 5 ears fresh corn, shucked
- 2 cups cherry or grape tomatoes, halved
- ½ red onion, finely diced
- ¼ cup basil, slivered
- 8 oz mini mozzarella balls, halved
- ¼ cup seasoned rice vinegar
- 2 Tbsp extra virgin olive oil
- Freshly ground black pepper
Fill a large pot halfway with water. Bring to a boil over medium-high heat. Once boiling, add corn and cook for 5 minutes over medium-high heat. Remove corn, set aside and let cool. Once cool, carefully slice kernels off the cob, by placing the cob vertically on a cutting board and slicing downward. In a large bowl, combine corn, tomatoes, onion, basil, mozzarella, rice vinegar, olive oil and pepper. Place in the refrigerator and chill for at least 1 hour. Serve.
Visit my fellow Recipe ReDux friends to get a glimpse at their Vacation Inspired Recipes: