Miss Marthas lobster roll Recipe
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Ingredients: |
Ingredients: Lobster roll
Obtain fresh lobsters 1 1/4 to 1 ½ lb -the smaller ones can be sweeter and the shedders can be sweeter. Live lobsters must be kept refrigerated and must be cooked the same day.
Use a 5 gallon or so pot on a bayou type burner utilizing a propane tank.
About 4-6 inches of water – add sea salt (be liberal) and maybe a dash of old bay. (purist will actually cook-boil-steam lobsters in sea water which is preferable if near the ocean).
Bring the water to a ‘rolling boil’.
Prop the lobsters somewhat above the boiling water (a strainer basket?) or bricks in the bottom of the pot.
Cook (steam) the lobsters for 15-20 minutes. The boiling water may bubble to the top of the pot – that is OK, just watch the overflow as it may extinguish propane burner.
Let the lobsters cool for maybe 15 minutes, place upside on back while cooling.
Now extract the meat from the lobster – just the claws, knuckles, and tails, skip using the tomalley and stringers. Remember to clean the tails of the 'vein'.
Run the lobster meat under fresh water thoroughly, then dry thoroughly using paper or cloth towels.
Cut the lobster into bit size chunks – fresh water wash and dry again if necessary.
Cut some celery into small ¼” square or so chunks.
Break out the J.J.Nisson brand hot dog rolls with the split top (according to Miss Martha it matters) , (some will toast with butter and some wont - discretionary).
Mix the lobster meat with the celery and place into the hot dog rolls.
Dabs of hellmanns mayonnaise – not too much as you want to taste the lobster not the mayonnaise.
Only spice is some pepper.
Bet you cant eat just one – one lobster will equal about two lobster rolls with J.J.Nisson hot dog buns.
There are other variations – Connecticut style, New Jersey style, Florida style, and, of course Massachusetts style – but this is the way we have done it in mid-coast Maine and all seem to enjoy.
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Directions: |
Directions:Lobster roll
Obtain fresh lobsters 1 1/4 to 1 ½ lb -the smaller ones can be sweeter and the shedders can be sweeter. Live lobsters must be kept refrigerated and must be cooked the same day.
Use a 5 gallon or so pot on a bayou type burner utilizing a propane tank.
About 4-6 inches of water – add sea salt (be liberal) and maybe a dash of old bay. (purist will actually cook-boil-steam lobsters in sea water which is preferable if near the ocean).
Bring the water to a ‘rolling boil’.
Prop the lobsters somewhat above the boiling water (a strainer basket?) or bricks in the bottom of the pot.
Cook (steam) the lobsters for 15-20 minutes. The boiling water may bubble to the top of the pot – that is OK, just watch the overflow as it may extinguish propane burner.
Let the lobsters cool for maybe 15 minutes, place upside down on back while cooling.
Now extract the meat from the lobster – just the claws, knuckles, and tails, skip using the tomalley and stringers. Remember to clean the tails of the 'vein'.
Run the lobster meat under fresh water thoroughly, then dry thoroughly using paper or cloth towels.
Cut the lobster into bit size chunks – fresh water wash and dry again if necessary.
Cut some celery into small ¼” square or so chunks.
Break out the J.J.Nisson brand hot dog rolls, lit top (according to miss martha it matters), (some will toast with butter and some wont - discretionary).
(some will toast with butter and some wont - discretionary).
Mix the lobster meat with the celery and place into the hot dog rolls.
Dabs of hellmanns mayonnaise – not too much as you want to taste the lobster not the mayonnaise.
Only spice is some pepper.
Bet you cant eat just one – one lobster will equal about two lobster rolls with J.J.Nisson hot dog buns.
There are other variations – Connecticut style, New Jersey style, Florida style, and, of course Massachusetts style – but this is the way we have done it in mid-coast Maine and all seem to enjoy. |
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