Thursday, 4 June 2009
Recipe - Lobster Rolls (Mikey's way)
Yesterdays post was about what can happen when I totally freestyle my dinner. A mad supermarket rush where I mix and match without any real plan and hope for the best.
Today I'll be highlighting another side of my cookery. The obsessive side where I see or hear about a dish that gets stuck in my mind and I won't get any peace until I've tried it. Most of the times I've never tasted it so I have no reference point, I just try to make it as well as I can given what references I can find.
This time I heard about lobster rolls a couple of times. It was on one episode of Ramsay's Kitchen Nightmares, someone bought one in one episode on one of the TV-series I follow and so on.
Since I never tasted a lobster roll I had to engage my Google-Fu to try and track down some information. I found some recipes and had a look at some pictures that I found on Google Images. What I made is the result of me taking bits and pieces from various recipes and trying to match it to the pictures I saw.
I'm sure that there are some Lobster Roll Council out there that is now going to proclaim a fatwa against me and try to hunt me down, but I don't really care. I don't know what a 'proper one' is supposed to taste like so I'm happy with what I ended up with. It tasted really nice and I will stick with it. Well, at least until I get to try a real one, then I might have to readjust my attitude/preferences a bit. ;)
I made two of these. I had one of them for dinner and then I saved the other one and had it for breakfast at work. Having a lobster roll for breakfast sure as hell beats the corn flakes one of the guys in my team had for breakfast ;)
Enough waffling, over to the recipe...
Ingredients (makes two rolls)
Meat from 1 cooked lobster, roughly chopped
125 ml mayonnaise
1 stick of celery, finely diced
2 spring onions, finely sliced
1 tbsp Dijon mustard
Juice from 1/2 lemon
1 tbsp flat leaf parsley, finely chopped
1 tbsp basil, sliced
2 rolls, split 3/4 of the way lengthwise (I used submarine rolls)
Mix mayonnaise, celery, spring onions, mustard, lemon juice, parsley, basil in a mixing bowl. Season well. Let this sit for some time so that the flavours can mingle together fully.
Preheat your grill and meantime drizzle the cut surfaces of the rolls with some olive oil. Toast the rolls under the grill until golden brown (this stops them from going soggy when the lobster salad is put in!)
Gently stir in the lobster meat into the mayo mix. Line the rolls with lettuce and then add the lobster salad.