Lobster Rolls : Curing the Winter Doldrums

I often imagine heaven as sitting on an ocean side dock in Maine with my husband. I'm sporting a comfy (yet very cute) large hooded sweatshirt over indulging in a tray of lobster rolls and pitchers of ice cold beer. So it begs the question...if that's what I perceive as heaven, why is it every time I contemplate making these decadent American classics (when it gets right down to it) ...I simply can not. I'm pretty certain it has to do with the actual 'ritual' of buying the lobster. After approaching the tank and enduring the arduous task of selection, we bring them home to only spend a few minutes getting acquainted before ceremoniously submerging them into a hot, steaming pot. Extracting the meat, only to chop it up and dress with mayonnaise, hardly seems appropriate. A lobster purest, cracked right out of the shell plain or dipped in clarified butter, is (and always will be) my preferred method of enjoying these feisty crawlers of the sea. But this night for the sake of the blog (and a yearning to bring into my kitchen that little slice of aforementioned heaven) lobster rolls were on the menu.

Here's where you lobster roll enthusiasts will be (as my husband was) appalled and probably cease reading. Despite lobsters on sale at my local Wegman's, the recipe I eyeballed before leaving the house called for a combination of lobster meat and shrimp...and so yes... I supplemented my 2.5 lb crustacean with 1 lb. of prawns (which I steamed in the same pot directly following the lobster).

...Who's still with me?

The basic recipe below as a guide, my only addition was some finely chopped celery to lend a bit of a crunch. Generously piled atop buttered and lightly toasted slider rolls, they were as you would expect... succulent & divine! We enjoyed them along side homemade oven fries with sea salt and a light, bubbly prosecco with the slightest hint of ripened pear. Your typical frigid January night in New Jersey, while others dined on smoldering stews and meat filled lasagnas; we spent our evening in the good company of the late Bob Marley, surreptitiously uncovering the cure...'for the infamous winter doldrums.'

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(A final note: while I still prefer my lobster unadulterated fresh from the shell, these mini delights will be the smashing hit of any party! I still believe the BEST LOBSTERS ROLLS are those enjoyed dockside and made by the confident, loving hands of... someone else!)


Mini Lobster Rolls
Gourmet, August 2007
Paul Grimes

Makes 24 hors d'oeuvres

Ingredients
1/2 pound cooked lobster, finely chopped (approx a 2.5+ lb lobster)
1/2 pound cooked shrimp, finely chopped
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh chives
1/2 teaspoon grated lemon zest
24 small soft dinner rolls (we used slider rolls)

Preparation
Stir together all ingredients, except rolls, with 1/4 teaspoon each of salt and pepper, then chill, covered, until ready to serve.

Cut down into tops of rolls to split them, but do not cut all the way through, and fill each with 1 rounded tablespoon seafood. (We brushed ours with soft butter and lightly toasted which I highly recommend!)