Sitting at a picnic table in the gravel parking lot of a seafood shack stuffing a lobster roll in your face is a summer ritual in New England. And while what you mix with the lobster for the filling is the subject of debate, one thing is not: Don’t skimp on the lobster! This recipe contains the three most important ingredients for a lobster roll: steamed lobster, real mayo (not that sweet salad dressing), and chopped celery. Piled into a buttered, toasted, top-split hot dog bun and served next to a cup of clam chowder, it’s a little taste of “summah” on the Cape in your own backyard.
Special equipment: You will need a seafood cracker for this recipe.
What to buy: If you purchase precooked lobster meat, you will need about 1 cup of chopped meat (about 5 to 6 ounces).
Top-split hot dog buns may be difficult to find outside New England, but they can be purchased online. Alternatively, trim off the outside edges of regular hot dog buns before buttering them.
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