Though I now live in the deep south, I’m a born and raised New Englander and for me, there’s nothing more delicious and wonderful than a wicked good lobster roll…pure nirvana on a bun! But it has to the the right kind of bun mind you, not some fancy bun, nothing with a distinct or strong flavor, nothing super healthy with whole wheat or seeds, oh-no it has to be a fluffy white perfectly buttered and grilled New England split-top hotdog roll. And the lobster, well that’s the star of the show and the recipe is hotly debated. Should it be warm lobster just tossed in butter, cold with or without mayonnaise and celery, well that’s a deal breaker for many.
For a lobster roll I think that the lobster is best served cold, dressed with a very light and just barely there creamy dressing with just a bit of celery for a tiny bit of crunch. In my opinion this lobster roll recipe is wicked good, the most wonderful, delightful, perfect lobster roll recipe EVAH!!
2 TBS. Real Mayo
2 TBS. sour cream (I only use Breakstone’s)
1/2 cup finely diced celery
1/4 tsp. fresh lemon juice
2 grinds fresh pepper
pinch of cayenne
1 tsp. sugar
salt to taste
New England split-top hotdog rolls
salted butter, room temperature (the real stuff, not fake-o margarine)
Mix the mayo, sour cream, celery, lemon juice, pepper, cayenne, sugar & salt together and taste for balance. Gently toss the lobster meat in the dressing. Refrigerate for at least two hours. When ready to serve, butter the sides of the hotdog rolls and grill in a hot pan until crispy and golden. Fill the warm rolls with the cold lobster salad.