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Lobster roll connecticut style

The lobster lobster roll connecticut style is a summer rite of passage. Montauk Highway in Amagansett, Long Island.

When I was growing up, this was the marker that told me we were minutes from Montauk. In New England, where I have always lived and worked, the lobster roll has been a favorite since its inception at Perry’s Restaurant in Milford, Conn. Warm lobster meat tossed in drawn butter and served on a toasted hotdog roll: how can you go wrong with that? The Maine-style lobster roll features poached lobster as a cold salad tossed with mayonnaise, minced celery and a squeeze of lemon juice. Butter lettuce leaves are placed on the roll before spoonsful of this beautiful salad are piled on top. Provided it’s fresh and properly seasoned, either way suits me fine. But here’s how I’d make it.

How to cook a Lobster Roll The Meat If you’re making this at home, it’s best to buy fresh, live hard-shell lobsters and do it yourself. You’ll want to simmer your lobster in a large pot of boiling water for 9 minutes, then place it in a large bowl of ice water to chill for 6 minutes to completely cool. Cracking shells If you’re new to this — and even if you’re not — you might want to wear garden gloves so that you don’t cut your fingers. Remove the tail from the body and squeeze it from the sides, then pull apart. The meat will pop out of the tail. The claws are a bit more challenging.

You will have to break the joints from the claws and use a good pair of kitchen shears to cut the shell away from the meat. Killing them kindly I’ve been a chef for most of my career, so I’ve prepared a lot of lobsters. I’ve always tried to be as humane as possible. If I’m cooking 5 to 10 lobsters, I will hold the lobster down and with a sturdy, well-pointed knife and split the skull just between the eyes. Then I place the lobsters into the pot to simmer. I’m sure that doesn’t sound pretty, but it makes you appreciate and respect the food you consume even more. The Right Roll I prefer a large, New England-style split-top roll with flat sides.

Brush the outside with butter and toast it on a griddle. Butter Lobster rolls call for drawn butter. When you gently melt butter, it separates into three layers. Drawn butter is melted butter that does not contain water. Gently melt butter over low heat and pour off milk solids and butterfat. Mixing it up My lobster roll is a bit unconventional. I like to use mayonnaise as a base and add fine herbs — or equal part chives, chervil, tarragon, and parsley.

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