Monday, August 3, 2009

New England Lobster Roll with Lemon & Dill Aioli

Nothing screams summer in New England like a lobster roll, a regional specialty and a big favorite among the locals and tourists alike. Not only is it delicious, it is also very easy to prepare. The main task is to cook the lobsters, the other parts are as easy as gathering the ingredients and mixing them all together.

For my version, here are the ingredients that you'll need (makes 4 rolls): 3 lobsters, 1 stalk of celery (small dice), a few sprigs of fresh dill (chopped fine), juice from 1 lemon, 4 TBP of Hellman's mayonnaise, 2 red radishes (small dice), 1 stalk of scallion (julienned), roasted garlic powder and 4 hot dog rolls. The celery and red radish proves a nice crunch while the classic combination of dill and lemon juice adds some freshness and tang to the dish. Lobsters are in season now and the prices are coming down fast. I got mine for $3.99/lb with 3 lobsters costing me less than $15. These are the soft-shell variety, not as good as the hard-shells but just as delicious. Start off by boiling the crustaceans for 10 minutes or so. Make sure that the shells have turned bright red before retrieving the lobsters from the pot. These soft-shells cook faster than the hard-shells. Shuck the lobsters and chop the meat up into bite-sized pieces.

Now, to make the aioli, just add all the ingredients I listed above and stir thoroughly. Season with a little salt and pepper. If you prefer a little heat on your lobster roll, add a pinch of cayenne pepper. You can now add the lobster meat to the aioli. Next, spread some butter onto the hot dog rolls and toast them, giving them some crunch. As for condiments, I usually add some chopped lettuce on the bottom of the roll before scooping the yummy lobster aioli mix onto the roll. Finally, garnish with scallions and voila! your very own New England lobster roll.

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