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.

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.

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.

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.

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.

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).

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).

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.