Nothing says summer here in New England like a lobster roll. But I don’t go to a clam shack to get one. The prices are ridiculous, the meat can be overcooked, and they often add ingredients I don’t want.
I start with fresh lobster. I get it from my lobster man buddy, Gary, just down the street at his dock in Tiverton, RI.
A view of the Sakonnet River from the back of Gary’s lobster boat, the Edna Mae
The next step is to cook it right. I use sea salt in a large pot of boiling water. I make sure the water is at a rolling boil before the lobsters go in. And I cook them for no more than about 8 minutes.
After the lobsters have been removed from the pot and have cooled for a few minutes, I get to work: cracking the claws and tail and removing every bit of beautiful meat I can find. I even take the legs off and push a rolling pin over them to extract the meat inside. The tomalley (the green liver and pancreas) and roe (eggs) are delicacies not to be missed, but for the purpose of making lobster salad, I don’t use these parts. I save them for a separate treat. And I use the legs and cleaned empty shells to make lobster stock. Nothing goes to waste!
Everyone has their own opinion about lobster rolls: what goes in ‘em…and perhaps more importantly, what doesn’t. I am no exception. For me, no veggies whatsoever: no chopped celery, no lettuce, no pickle. No paprika or Old Bay seasoning. A pinch of celery salt? Sure. Mayonnaise? Only Hellman’s. White pepper, not black, and just a touch. Salt? A pinch of Fleur de Sel. And the secret weapon to bring out all the flavors: the tiniest squeeze of fresh lemon juice…not enough to give it a lemon flavor…just to brighten the taste.
I prefer those long Martin’s potato rolls: straight out of the bag or lightly grilled with a little melted butter brushed on.
