MAINE COAST LOBSTER ROLLS
Here is the simplest of recipes, brought to The Times in 2001 by Jason Epstein in the low, dispiriting weeks that followed the attacks on the World Trade Center and the Pentagon. He was inspired, he wrote, by the food writer M.F.K. Fisher's account of a disastrous love affair, and quoted her in his article about cooking for friends at that time: "We returned to the life that had been so real, like fog or smoke, caught in the current of air. We were two ghosts [but] very live ghosts, and drank and ate and saw and felt and made love better than ever before, with an intensity that seemed to detach us utterly from life." Thus, of course, lobster rolls.
Provided by The New York Times
Categories lunch, main course
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cut the lobster into 1/2-inch pieces and place in a bowl. Chop the celery into medium-fine pieces and stir into lobster. Stir in just enough mayonnaise to coat the lobster mixture.
- As is traditional in Maine lobster shacks, fry the rolls in a skillet or on a griddle in butter. Otherwise, toast them on both sides under a broiler. Add the lobster salad and sprinkle with paprika and a few capers.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 36 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
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Sharmin Sultana
[email protected]These lobster rolls look so good. I'm definitely going to have to try them.
tanna studio
[email protected]I'm going to try making these lobster rolls this weekend. I'll let you know how they turn out!
Noah Norman
[email protected]I'm saving this recipe for my next party. They look amazing!
Taif Khan
[email protected]I'm not a fan of seafood, so I'm not sure I'd like these rolls.
Rihina Tasnin
[email protected]I'm allergic to lobster, so I can't eat these rolls. But they look delicious!
Just Why
[email protected]The lobster rolls were good, but they didn't live up to the hype. I've had better.
Amara Ansari
[email protected]The lobster rolls were a bit too rich for my taste. I think I'll use less mayonnaise next time.
Abdul Raouf khoso
[email protected]I've never had a lobster roll before, but I'm glad I tried this recipe. It's now one of my favorite seafood dishes.
FAYSAL KARIM
[email protected]These lobster rolls are perfect for a summer picnic or potluck.
Sushant Mohonto
[email protected]I used a store-bought lobster salad for this recipe, and it turned out great. It's a great shortcut if you're short on time.
md mishor
[email protected]I'm not a huge fan of mayonnaise, but it's essential in this recipe. It helps to bind the lobster salad together.
wail hasan
[email protected]These lobster rolls are a bit pricey to make, but they're worth every penny.
Md Sohidul islam sumon
[email protected]I love that this recipe uses fresh lobster. It makes all the difference in the taste.
Karuhije Alfred
[email protected]These lobster rolls are the epitome of summer seafood. They're light, refreshing, and absolutely bursting with flavor.
Johny Dang
[email protected]I was skeptical about making lobster rolls at home, but this recipe made it easy. They turned out so delicious!
Usman Aliyu
[email protected]I've tried many lobster roll recipes, but this one is by far the best. The combination of flavors is perfect.
Abdullah rajput Rajpot
[email protected]These lobster rolls were a hit at my last party! Everyone raved about them.