TRADITIONAL WASHINGTON D.C DISH: LOBSTER ROLLS
Lobster rolls are the region’s classic sandwich made with succulent lobster meat salad served on a warm, buttery bun. Lobster Salad is sweet, creamy, and tangy made with a little lemon juice, celery, mayonnaise, chives, and parsley.
Learn how to cook and disassemble a whole lobster, and how to make the tastiest lobster rolls. For lobster rolls, it’s best to use lobster meat from the whole lobster because you get the combination of claw meat and tail meat. Claw meat is soft and flaky, while lobster tail meat is firmer and closer to shrimp type. So the combination of the two textures makes the lobster salad more enjoyable.
Bring a large pot of water to boil. Make sure you can position the lobsters so that they are completely covered in water. Season with about 2 tablespoons of salt and 1 tablespoon of whole pepper. Lower the heat to medium so that the water does not boil too much on the entire stove. Submerge the lobster in the water and close the lid. (Leave a crack for steam to escape.) Let the lobster cook according to its weight, until it is bright red.
On average, lobster takes about 10 minutes per pound to cook, but don’t exceed 25 minutes for 3-5 pound lobsters.
10 hot dog buns
1/4 cup mayonnaise
Salt and pepper
1 tablespoon chopped chives
1/2 pound lobster meat
1 tablespoon lemon juice
4 tablespoons of unsalted butter
Chips or french fries.
Preheat oven to 350°F. Remove 6 rolls from the package and bake for 5-10 minutes on a baking sheet. Remove from oven to cool. Chop lobster meat into small pieces and place in a large bowl. Add mayonnaise, lemon juice, and salt and pepper to taste, and mix gently to combine. Melt the butter in a small saucepan or in the microwave. Cut the rolls in half horizontally and brush each side with the melted butter. Place about 1 tablespoon of the lobster filling on the bottom half of each roll. Sprinkle with chives and place the other half on top. Serve with chips and lemon wedges.
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