Handsome is in school again for a few nights a week along with some online classes as well. Between work and day to day life, it’s a heavy load. I love that he is in school and am so happy to see him doing well. Secretly, I even love Monday night alone as my night to catch up on blogging things (try to read other blogs, watch horrid TV, blast the speakers and just unwind all by myself). But I wait on the steps when it’s time for him to come home, long after the sun has set to eat dinner late, relax and drift off to sleep.
Monday nights though, I occasionally sneak a little something in just for me when it comes to dinner. If I wanted for Handsome to come, I wouldn’t be eating until 10PM (and there are a lot of nights we wait for one another). So, every now and then, if I already have something in the refrigerator that he’ll enjoy, I can splurge on myself.
Shame the boy wont touch any sort of shellfish because I love it all. Oh well, more for me… >.>
- 1 1/2 lbs (about 4 cups) cooked lobster
- 3 to 4 tbs mayonnaise
- 2 tbs minced red onion
- 2 tbs finely chopped peeled celery
- 2 teas finely chopped tarragon
- 2 teas finely chopped flat-leaf parsley
- 2 teas finely chipped chives
- Kosher salt and freshly ground black pepper
- 1/2 lime
- 6 New England-style (top-split) hot dog buns or other hot dog buns
- 4 tbs unsalted butter, melted
- 1 celery stalk
- 1 head butter lettuce, leaves separated, rinsed, drained, and torn into pieces
- Pickled red onions
Put the lobster meat in a large bowl, add the mayonnaise, and stir gently to coat. Add the onion, celery, tarragon, parsley, chives, and salt and pepper to taste and stir gently to mix. Squeeze the lime over the salad and fold in the juice. Cover and refrigerate.
If using top-slit buns, brush butter on both outer sides of each bun. If using unsliced buns, slit them open from the top, then trim each long side to create a flat surface and brush with melted butter. If using regular hot dog buns, open the buns and brush with butter. Heat a frying pan over medium-high heat. Just before serving, put the rolls in the pan and brown the buttered sides.
To serve, peel the strings from the celery with a vegetable peeler. Using a Japanese mandolin or other vegetable slicer, or a sharp knife, slice the celery lengthwise into thin ribbons. Line each bun with a couple of small pieces of lettuce. Mound the lobster salad in the buns and garnish with the celery and picked red onions.
Truth is, this was my first lobster roll and I wish I could say I loved it… But, I didn’t. Something about the texture just didn’t jive with me the way I wanted it to. I wanted to love this. I wanted to want to scoop the bowl clean in a hidden fat kid moment that no one would know about – it just wasn’t there. I was told that a fresher lobster would probably make all the difference in the world, and I am sure that is true. So, I guess I will just have to try this again, when I am on the coast of New England watching the fishermen bring in their haul (here’s to dreaming).