Is it really summer if you’re not cracking shellfish and drinking beers? It’s not a trick question, I’m serious. There’s something about lobster, crabs, oysters and clams that just calls to you this time of year. In my early twenties I used to take frequent trips up to Maine with my friends. Now as most of you probably know, Maine is THE place to get lobster in the states during the summer…maybe even all year round. Cold waters make for some super sweet meat and when you’re buying them with the locals, it really doesn’t break the bank.
Now there’s two ways of eating a lobster roll. You have New England style; made with a mayonnaise and lemon base with sometimes herbs or onions and celery added, not a bad choice. Or you have my favorite, and also the original, which is just fresh shucked meat tossed with warm garlic butter. Yeah I know, me too…
It’s not rocket science but if you just like following directions, heres the recipe to my heart.
Here’s What You’ll Need:
2 lobsters, steamed/cleaned/shucked
2 sticks of unsalted butter
4 cloves of garlic, minced
1 lemon, quartered
4 potato bread rolls, if you’ve been following me long then you already know Martin’s is the only brand for the job
Chives, chopped for to garnish
Take both sticks of butter and start melting them in a medium saucepan over medium high heat. All of the lobster will be going into this pot eventually so use an approbate size. Once the butter is fully melted and bubbly, toss in all of your minced garlic and shut the burner off. Theres a very distinct taste that burned or over cooked garlic carries. Here, were actually looking for that raw bite; toss the garlic around to be sure it is fully covered in the melted butter and put a lid on it. This will steep the garlic into the butter without overcooking; let sit for at least 20 minutes.
Next brush your buns with a little bit of the garlic butter and throw them on a hot grill, skillet, flat top, broiler or whatever you have available and char to your desired preference. I personally like mine a little over done as you see below. Then turn the flame on your butter again and just heat through until the butter starts bubbling again.
When your butter is just warmed, turn off the heat and add the lobster meat to the pot. The warm butter and hot pot will temper your lobster and take the chill off of it. Add salt and pepper to taste, toss with the chopped chives and load up your rolls. Serve with a lemon wedge and your favorite beer!
