Growing up in New England at some point you are going to be exposed to New England lobster and a very traditional way along the Maine coast of serving this is in a split top hot dog bun and made into lobster salad. It is really a rather straightforward simple recipe that works mainly for that reason not a lot to complicate it. Now in New England most will say the best lobster comes from the north coast of New England and the state of Maine in fact it is known best for this and potatoes.
Now I break from tradition a bit in that I use potato rolls as I love the freshness and how soft and yummy these are and I personally think it is my little improvement on the old recipe feel free if you can get them where you live to use split top hot dog buns the more traditional serving vessel. Also the Sriracha hot sauce is a personal thing so I make no recommendation other then use as much or little as YOU like not what I suggest, I will say though this is a not suppose to be one of those burn your eyeball out kind of dishes it is in fact often very mellow as to much heat drowns out the delicate lobster meat.
You don’t have to be from New England to enjoy these anymore either with modern shipping lobster is available in most parts of the country these days not just limited to the coastal regions. Now lobster is a very delicate and mild meat that doesn’t have a strong seafood taste so even if you’re not a fan of say fish you might very well like this instead. It is very common along the New England coast to find roadside food stands selling lobster rolls as their main entree and especial in the summer you will find these along US 1 the road that hugs the New England shoreline and is the more local way to see the region than being on the interstate. Lobster is but one of the many seafood dishes the region is known for but one of the true treats of summer here.
- 1 package Martin's Long Roll Potato Rolls (true New England would use split top but I like the freshness of potato rolls)
- 1 pound lobster meat, cooked and in bite sized pieces
- ¼ cup celery, chopped fine
- 1 bunch fresh chive, chopped
- ½ cup Hellmann's Real Mayonnaise
- 2 teaspoons ReaLemon 100% Lemon Juice
- Sea salt and fresh cracked pepper, to taste
- Sriracha hot sauce (optional)
- In large glass bowl add the cooked lobster.
- In another glass bowl mix the dressing ingredients lemon juice, mayonnaise, celery, salt and pepper, and Sriracha if using adjust to your liking and whisk this until all ingredients are well blended.
- Add this to the lobster meat and toss until well coated and mixed.
- Spoon ample amounts of the mixture into your rolls and then top with a sprinkle of the chopped chive
A summer visit to northern New England would not be complete without a stop at one of the many roadside stands selling lobster rolls along the Maine coast. It is kind of the signature dish of this part of the region in summer and is almost as famous as the Yukon Gold potato of Northern Maine. It is a simple yet elegant dish in a common folk kind of way this was originally poor folk food (lobster that is) and it was actual more common at the first Thanksgiving then the better known turkey we now make as the main focal point to the holiday meal. Lobster at some point became less prevalent and as many foods that use to be out it became the in thing to eat and less a common man’s way of eating.
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