I was testing lobster chowder for tomorrow's Sunday Supper & More column and had some leftover lobster so I made a couple of lobster rolls. As you know, once the lobster is cooked, the roll takes about two minutes to assemble. But the main ingredient is expensive. I used 4 ounces of lobster meat per roll (an 8-ounce container is $29 at my local Whole Foods; the company stopped selling live lobsters but does offer cooked meat).
The bread rolls are cheap, and I've always loved the idea that New Englanders still stick to the top-loading soft hot-dog bun griddled with a little butter as the ideal lobster salad holder. I added just a little mayo and some chopped celery. Only missing ingredient: a view of the sea.
8 ounces cooked lobster meat, coarsely chopped
1/4 cup mayonnaise
Salt and pepper, to taste
1 small stalk celery, finely chopped
2 tablespoons butter, at room temperature
2 top-loading hot-dog rolls
1. In a bowl, combine the lobster, mayonnaise, salt, pepper, and celery.
2. Spread the butter on both flat sides of the rolls. Heat a heavy skillet. Set in the rolls, flat sides down. Cook 2 minutes or until golden. Turn and cook the other side in the same way.
3. Let the rolls cool for a few minutes. Divide the lobster salad between the rolls, tucking it into them so they're very full. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.