Lobster Rolls: Make the Takeout

No Comments | Written on July 17, 2012 at 9:00 am, by The Editors

Hmm! Lobster rolls, on a bun and brimming with good stuff. Shades of the vacation last year on Cape Cod. Or was it Maine? If only you could make ‘em yourself. But — no — too complicated.

Hold on. Put those fish sticks back in the freezer. You can make lobsters rolls, just like the ones from that great sea shack, in whichever New England state it was.

The secret, of course, to this creative lunch (or dinner on a hot summer evening. Why not?) is the lobster. Duh. And it’s not hard to boil up two lobster tails, which we think provide the easiest way to get the juiciest meat. (In other words, don’t bother with a whole lobster.)

Fresh tarragon, some mayo, a little hot sauce, and a bit of Dijon mustard—none of those ingredients are hard to come by. And if you buy a little too much lobster, no worries: Turn it into lobster salad the next day. And did we mention? Lobster tails are low carb and, despite a little mayo, just right for a light summer meal.

Your family is going to love these lobster rolls. They’re a real take-out treat that won’t bust the budget (no matter how pricey lobster sounds, it’s the only ingredient you’ll need to splurge on). It’ll bring back memories of — you know — that little shanty on the sand in … maybe it was Rhode Island, after all.