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Lobster Rolls

  • September 2, 2016

 Quick – before summer’s over, you have to make these. 

Big chunks of sweet lobster meat, seasonings and mayonnaise stuffed into buttered and toasted buns, combine to make these the best lobster rolls I’ve ever eaten – even in Maine!
But homemade is always better, isn’t it?
The Labor Day weekend is the perfect time for an indulgence before schedules get hectic and leisure takes a back seat.
You don’t even have to cook the lobsters yourself, if your fish market, like mine, can do it for you.
We brought home the cooked lobsters and let them cool long enough till we could extract the meat and mix with the other ingredients.
The recipe is from “The Jersey Shore Cookbook,” by Deborah Smith, a book sent to me several months ago, but one that I put on the back burner until now.
The cookbook features recipes from various restaurants up and down the coast of New Jersey, including this one, from Brandl restaurant in Belmar.
The recipe says it serves four, but we made two overstuffed ones instead.
With some Jersey fresh corn and coleslaw on the side, it was one of my favorite meals of the summer.
I hope you give it a try too.
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Lobster Rolls

recipe from “The Jersey Shore Cookbook” and Brandl restaurant, Belmar, NJ
serves four (or two, depending on how you generously stuff the rolls)
printable recipe here
3/4 cup mayonnaise
squirt of freshly squeezed lemon juice
freshly ground black pepper, to taste
a couple of pinches Old Bay seasoning
dash Worcestershire sauce
dash Tabasco sauce
1/4 cup diced sweet onion
1/2 cup diced celery
1 lb. shelled lobster meat in bite-size chunks (I used the meat from two 1 1/2 lb. lobsters)
softened butter
4 hot dog bunsMix the lobster chunks with the rest of the ingredients. Chill, then stuff into hot dog buns that have been buttered and toasted.