Take Me to Pleasure Town Lobster Salad Rolls Recipe


Somewhere between creating his flamboyant romantic poetry, looking for his next love affair, and fighting for independent Greece or with his swings from gluttony to binge eating and back, the Lord Byron wrote: ‘A woman should never be seen eating or drinking, unlessit be lobster salad and Champagne, the onlytrue feminine and becomingviands.’ Sounds to me like a perfect Valentine’s dinner app. Yes, it’s not yet a lobster season, but we are all SOOO tired of this cold never-ending winter! A bit of a summer fling in your plate might help, no? And what can be easier, faster and tastier than a quick hearty lobster roll in the midst of a snowstorm table traveling you to someplace hot?
This week Loblaws made it even easier for everyone with the real bargain: uncooked cold water frozen lobster tails are at $2.99 a pop (hey, I’m not sponsored for this ad, I swear) – what a wonderful and timely occasion for the Valentine! Naturally, it will never be a real hot summer deal from the grill, but it has some advantages: it’s faster and easier to prepare. No need to wrestle with the live lobster; sweat with breaking precision and artistry, spraying and flying shells; and only half-bib is required, WOW!
Few years ago I learned from Serious Eats a simple trick on how to prevent the lobster tails from curling while cooking: insert a wooden skewer down the length of each lobster tail I also learned that ‘The best lobster rolls are a careful balance of texture and temperature… Something magical happens when a warm, soft on the inside, crispy on the outside, golden-griddled, fluffy bun contrasts with the cool sweetness of the lobster, with just a touch of lettuce for crunch. It’s the interplay between those elements that make an outstanding lobster roll, not just the amount of lobster meat served in the sandwich.’
Photo credit Serious Eats
I’ve also learned that the lobster rolls bun can’t be a piece of baguette or a sweet bun: it can only be specifically top-split white bread hot dog buns like these:

While I admit, it might offend the purists with some additions like smoked paprika infused mayonnaise and bits of celery, please don’t forget: this is a lobster salad winter version made of frozen lobster tails. I find it much more tasty with these additions.

Ready to pamper? Now, close your eyes and imagine it’s summer, you’re some place hot (like on a wonderful beach) and you absolutely need to take a break from the sun and refresh. 
You dive into the local seafood shack with conditioner and embark on a marathon lobster roll tasting session. You make an order and some miraculous server brings you a simple plate of warm lobster rolls in no time. It’s not just a picture: the sweet fresh lobster chunks kissed with mayo and paprika and sprinkled with chives and (optionally) dill popping out of warm butter grilled venerable roll. You take a bite and everything else drifts away. For a split moment nothing matters but this this roll, it tastes heavenly, completely carrying you away: this is how real best American sandwich should taste. You are in a pleasure town
Ultimately (and as Lord Byron prescribed) champagne will bring everything to the whole new level. A bottle of the ‘’king of wines and wine of kings’’ with few of these babies on a side shall turn any Valentine into a sublime intimate feast.  However, a glass of Kim Crawford or vino verde will help to bring that sunshine back into life as well. 
Happy Valentine’s Everyone!
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Other easy and fast recipes you can do with lobster tails:  Dublin Lawyer; Lobster Club; Lobster Waldorf
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LOBSTER SALAD ROLLS
Yields: 4 lobster salad rolls
Ingredients:
4 uncooked frozen cold water medium+ lobster tails
2 tbsp unsalted clarified butter, melted
1 pinch of fresh parsley, minced
2-3 tbsp mayonnaise
Pinch of smoked paprika (optional)
1 inner celery stalk, minced
1 tbsp fresh lemon or lime juice
½ tsp lime zest (optional)
1 scallion or few chives, minced
1 tbsp fresh dill, minced (optional)
Pinch of the best salt and pepper you have (I used pink salt and freshly ground pepper)
4 top-split white bread hot dog buns
Instructions:
Thaw the lobster tails in the fridge from few hours to overnight. Optional but useful: insert a wooden skewer down the length of each lobster tail, so it doesn’t curl during the cooking process.  Bring the large pot two third full of water to boil. Add 1 teaspoon of sea salt. Add lobster tails and boil for:
3 minutes for 3 ounce tails
4 minutes for 4 ounce tails
5 minutes for 5 ounce tails, and so on.
Drain the pot and remove the lobster tails. Let cool and remove the skewers.
Split open the lobster tails with sharp knife or kitchen shears from underneath. Pick the meat and cut into ½ inch (or smaller if you wish) pieces. Toss with 1 tablespoon of melted butter and parsley. Set aside.   Mix mayonnaise with smoked paprika. Add celery, lemon or lime juice, zest and half of scallion/chives and dill.  Add lobster meat and toss carefully.
Heat the pan over moderately high heat. Brush the hot dog buns on the outside with the rest of the melted butter and toast for a minute per side or until slightly golden and crisp (don’t burn it, please). Fill each bun with ¾ cup of the lobster salad mixture and sprinkle with the rest of chives and dill. Serve immediately.

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