How to make a classic New England lobster roll
Follow this recipe and enjoy.
Ethel “Babe’’ Sewall’s Lobster Roll By Executive Chef Jeremy Sewall of Row 34 Boston, Row 34 Portsmouth, Island Creek Oyster Bar, Lineage
Makes four servings
Babe Sewall was my grandmother and a great cook. She was married to a lobsterman (my grandfather) for almost 50 years. I don’t think she ever got sick of cooking lobsters — I certainly never got sick of eating them. Lobster rolls were a guaranteed lunch the day after a big lobster cookout. Every house in Maine has a different recipe for this classic — my grandmother’s remains the best in my eyes.
2 each 1 ¼ pound lobsters, steamed ¼ cup pickles, diced small ¼ cup celery, diced small 1 teaspoon celery salt 1 teaspoon white pepper ½ cup mayonnaise 4 hot dog buns 3 tablespoons butter 1 tablespoon lemon juice 1 tablespoon kosher salt
Remove all meat from the lobster and dice into medium size pieces. Mix the mayonnaise, pickles, celery, lemon juice, celery salt, kosher salt, and pepper with the lobster. Reserve. In a non-stick pan or on a griddle, melt the butter. Lightly toast the hot dog buns on both sides. Fill the buns with lobster salad and serve. This recipe is best served with homemade cole slaw and chips.
Lobster roll spots around New England
[bdc-gallery id=”317593″]
To comment, please create a screen name in your profile
To comment, please verify your email address
Conversation
This discussion has ended. Please join elsewhere on Boston.com