Seems I’ve been hearing about lobster a lot lately. The New York Times talks about lobster all the time. The recently banned from Yelp Kit F about lobster rolls quite a bit, including sending out this Tasting Table article today.
How awesome would it be to have roaming lobster roll trucks? If the Atlanta Street Food Coalition has its way, it could be a reality some day soon. Speaking of the ASFC, they that they are trying to raise some money to have a study published. Consider donating a buck or two on their website.
Anyways, the chatter about lobster rolls lit a fire under me and I decided to make my own. I read a number of articles regarding the numerous variables that aficionados argue – the roll, butter vs mayo, garnishes, filler, and so forth.
I decided to go with H&F hot dog buns, toasted with butter, lined with lettuce, then filled with a mix of sweet steamed alive lobster flesh, Duke’s mayo, celery, a small amount of mustard powder, then topped with chopped tarragon. H&F was out of hot dog buns at the PRFM so I had to go with some rolls from The Fresh Market. They weren’t bad.
To be candid, I wasn’t pleased with the effort. It was too gloppy, even though I tried to be judicious with my use of mayonnaise. I’ve decided my next effort will be a minimalist effort, perhaps only applying a splash of butter on the lobster meat. I like the lettuce and the celery crunch is ok too.
Small (1.25-1.5lb) lobsters can be purchased at Super H or Buford Highway Farmer’s Market for $8/lb. Three 1.25 lobsters were enough for three large lobster rolls. They could have been enough for four moderately filled rolls.
