Today I am more than flattered to host a guest post from LobsterAnywhere.com.
Never having truly lived on the coast, I’ve never been spoiled with the luxury of super fresh lobster.
I think I’m going to have to take a trip to New England NOW:
Lobster. Succulent, luxurious, and oh, so delicious. The time has never been better to grab some seafood and get cooking!
The story goes that the classic lobster roll got its start in Connecticut at a restaurant in Milford called Perry’s in the 1920s. It’s a butter-based recipe.
However, since Maine is the primary source of lobster in the United States, it only makes sense that they’d have their take on it.
We want to keep the peace, so we’ll include both versions. Each one is gluten-free for the filling. The only problematic ingredient is the bun. Tradition calls for a New England-style hot dog bun. You can use a store-bought GF bun or make your own bread. Just make sure that the bun opens on the top to be authentic.
We use tails instead of whole lobsters for easier and quicker prep.
Gluten-Free Lobster Roll
Prep and cook time: 15 minutes
Servings: 4
Ingredients-Connecticut Style:
4 4-ounce lobster tails
½ to ¾ stick of unsalted butter, to taste
Juice of ½ lemon
Salt and pepper to taste
4 buns or GF bread substitute
Directions:
Rinse lobster tails and place them in a steamer basket. Fill a large pot with 2–3 inches of water. Add 1 tablespoon. You could also boil the seafood, but we think it dilutes the taste. Put the basket over the boiling water and cover the pot.
Let the tails cook for 6–8 minutes until the shells are bright orange-red, and the meat is an opaque white color. Using a pair of kitchen shears, cut through the tail, and remove the meat with a fork. Roughly chop it and set aside. We recommend going through it with your fingers to remove any bits of shell.
Meanwhile, melt the butter in a saucepan. We use unsalted so that you can season it to taste. We gave a range so that you could put in as much as you like. Juice the lemon, straining the juice through a sieve. Add it to the melted butter. Sprinkle some salt and pepper into the mix. Then, put the reserved lobster meat into the pan and stir to cover the seafood completely.
Ingredients-Maine Style:
4 4-ounce lobster tails
2 Tbs. of finely chopped celery
1 Tbs. of minced chives or green onions, green parts only
½ tsp. of Dijon mustard
¼ cup of mayonnaise
Tabasco to taste
A squeeze of lemon or apple cider vinegar
1 Tbs. of minced parsley
Salt and pepper to taste
Directions:
This version is typically served cold. Follow the directions above until the melting step. Stir the ingredients together until well-mixed. Add the chopped lobster and gently blend everything with a spatula.
We like to toast our hot dog buns. The Connecticut version doesn’t need lettuce, but the salad-like consistency of the Maine style works well with the greens.
You choose.
With lobster prices as low as they are, why not make the recipe?
