E and I are heading to the country for three days of barbecues, tubing, swimming in the pool and fireworks. Before we head out, I tested out some Fourth-inspired sandwiches.
First up, the classic lobster roll with a twist. Since I’ve made the lobster roll before, I wanted to change things up a bit by making lobster sliders. Same recipe, just about, but I used potato hamburger buns instead of hot dog buns. These are my favorite things to make on a summer night. Pot. boil water. Throw in lobster. 10 minutes. Toast buns. Assemble. Done!
Aside from their being super easy to make, another good reason to make lobster rolls is when Fairway is selling whole wild lobsters for $6.99 a pound. That’s what I found last weekend when I went grocery shopping. That’s less than a glass of wine anywhere in town!
E loved this one so much he ate two of them. I asked if that counted as two sandwiches. “No cheating!” he said. Geez, no birthday sandwich gimmie? He better have a better gift in store.
3 pounds lobster (get ‘em fresh!)
6 hamburger buns
1/3 cup wine
1 tablespoon kosher salt
2-3 celery stalks
2 tablespoons mayonnaise
1/4 cup celery, chopped
2 tablespoons Old Bay Seasoning
1 tablespoon paprika
juice of two lemon wedges
1/4 teaspoon black pepper
5-6 leaves romaine
Get two tall stock pots. Fill 3/4 full with water. Then add wine, kosher salt and the celery stalks, and bring to a boil. Grab your lobsters, and toss them in. Cover with lid and boil for 10 minutes per pound, or until bright red. Remove from heat, place in the other stock pot, and let cool for a few minutes so you don’t burn your hands pulling out the meat from the body.
Pull meat from body and claws, and place in separate bowl. Cool the lobster meat in the refrigerator for about 20 minutes, then start making your lobster salad.
In bowl, mix lobster with mayonnaise, lemon juice, celery, and black pepper. Add Old Bay seasoning and paprika gradually, checking taste (I found 2 teaspoons of Old Bay seasoning and a tablespoon of paprika did the trick).
Toast hamburger buns, then butter both sides of buns. Layer on a sheet of romaine, then scoop out the lobster salad onto the buns in a nice fat patty. Top with top of bun. Serve with pretzels, potato chips and a nice Rosé. Makes enough for six sliders.