Lobstermania Take 2 – Roll With It

Now that I’ve adopted, for however short of a time it will be, six Maine Lobsters, I have to figure out what to do with them. A couple years ago, I was in Maine for a few days and had one lobster roll per day, so I figured that was a good place to start.

Lobsters in a drawer

We have a bit stockpot (12 quart, I think) that I filled about 60% full with cold water. I used cold because hot water heaters tend to add some sediment to the water, whether from it sitting in the tank or just hot water having more “stuff” in it. I also added a healthy amount of salt to the water, put the lid on, and turned the heat up on high until it boiled.

Burt & Ernie Ready For A Bath

I took my first two victims, I mean lobsters, out of the drawer they were calling home, and dropped them headfirst into the water, making sure they were submerged (they swam about a bit, apparently liking my version of a hottub for them). These average about 1 1/4 pounds, so I cooked them about 8 minutes once they water regained a boil… I also turned the heat down a bit, but still maintained a boil.

It's HHOTTT in the hottub!

The seabugs came out of the water a nice red color, and I immediately put them into ice water to stop the lobsters from continuing to cook. I’m not a pro at cleaning lobster, but I did them pretty much like a big crawfish… I twisted off the tail and pulled it off! I also cracked the claws and legs and got all the meat out of them. The tails are easy, though; once removed, I just cut down the membrane on the underside, then popped the meat out in one piece.

Lobster red

Seabugs are done

For the lobster rolls, I didn’t want to get admonished again by anyone from New England, so I cut the meat into 1/2″ chunks, then added just a bit (maybe 1 1/2 tablespoons at most) Hellman’s mayo and a bit of fresh ground black pepper, and gently stirred everything together.

Lobster Meat

Lobster Carcass

Fortunately, Kroger in Ohio has New England style hot dob buns, so I was able to get the “right” buns for lobster rolls. I split them open a bit, buttered the inside a tad, then grilled them in a skillet until nicely browned. The lobster meat was divided between the two buns (a lobster roll is supposed to be the meat from one 1 or so pound lobster).

Lobster Meat

Add Mayo

I picked up some Shipyard Summer Ale to go along with the lobster rolls; a Maine brew seemed appropriate. It was actually a very drinkable beer, but nothing that really stood out. I did go fine with the lobster roll, as it didn’t show much in the way of hops (the bitter can be off-putting with lobster, I think).

Lobster Rolls

So meal 1 of 2010′s Lobstermania was a huge hit. Thanks to Dorothy Lane Market for this annual Ohio event! And to those that told me that lettuce, etc. on a lobster roll, like i was served in Maine a couple years ago, I agree… The lettuce just detracts. It was better without it.

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.

4 comments

  1. Just as long as you didn’t name them, I think what you did looks great.

  2. Sandi

    I did name them, but only right before they went for their swim in the pot! :) The lobster rolls were great, though. I almost didn’t make them, as lobster dipped in butter is just so good, but, now that I have, I think a good lobster roll is just as viable a choice.

  3. Great looking lobster roll, Curt.

  4. Chris,

    I just wish I had more! One isn’t enough, so I either need to buy more lobster or go to New England again.

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