G’ma wanted to make lobster rolls for Easter dinner. I think lobster rolls are up on my list of top-things I’ll miss about New England. Below clam chowder, but above Fenway Franks. The Writer and I are going to try to recreate this scene each Easter because it’s such a unique tradition (plus I don’t really like ham). It’s funny, lobster used to be considered a food unfit for people “of society” to eat . In colonial America, servants had it written into their contracts that they would only have to eat lobster once a week. I guess that’s because they hadn’t invented mayonnaise yet. And butter was more difficult to come by. Ah, Sweet, sweet butter. That would have been a game-changer.
Making lobster salad is essentially like making tuna salad. Just a lot more expensive.
- Lobster, chopped into bite-sized pieces–G’ma bought ours already cooked and out of the shell, which saves a lot of time. Plus, you don’t have to throw a living creature into a pot of boiling water, which doesn’t do it for me.
- 4-5 celery stalks, thinly diced
- Mayonnaise to taste
- A squirt of of lemon juice, and salt and pepper to season.
- Rolls, sliced length-wise. Lots of people use hot dog buns, but I bought hoagie rolls
- Lettuce and tomato
Mix the first four ingredients together in a large bowl. Melt a table spoon of butter in a frying pan and griddle the rolls until they’re a nice golden brown. This really does make all the difference. Don’t skip the butter, or we might not be able to be friends anymore. Pile on the lobster, lettuce (I used Boston lettuce), and sliced tomato. If you like, add more lemon and salt and pepper.
Side-note- How do all those food bloggers remember to take pictures as they cook? Also, what do you do if you never actually measure anything as you cook? Geez. Sorry for the meh pictures. I’m still trying to figure out how to take photos of food.