We LOVE the 50 nifty United States of this awesome country and believe each state is special. Every Monday we feature a sandwich unique to its state as part of our “50 Sandwiches, 50 States, 50 Weeks” series beginning with Alabama and ending with Wyoming.
It’s another Monday and Monday = NEW STATE SANDWICH! The great state of Maine, without question, presents the Lobster Roll. As you know if you follow this blog, I am not a seafood person. Neither is Gary- other than a few select varieties of fish, such as haddock or tuna from a can, he won’t touch it. We are complete weirdos. But I know the rest of the world totally hearts seafood and lobster is special prize for many. Every grocery store I’ve ever visited has live lobsters in a tank and I can remember as a little kid being totally mesmerized by them (In a way, I still am). I’d just stare at them, frightened yet intrigued by their large pincers and their menacing hard shells, buggy eyes, and long antennae. When I was 6, we visited a fresh seafood market while on vacation in California and I saw numerous live giant crabs and lobsters, pincers taped shut, and got a little freaked out. A girl from Oklahoma doesn’t see that many giant, live crustaceans in one place like that. Later that night I had a nightmare that crabs and lobsters were walking all over the foot of my bed waiting to viciously pinch me. I was out numbered and defenseless. I ran and got into bed with my parents because I knew lobsters don’t mess with moms and dads. I was protected and safe.
Since we live in Central New York, we do not have abundant, fresh seafood right off the water like y’all in Maine do and cooking seafood is not a specialty of mine. And even though I can purchase a live lobster from the grocery store and cook that baby up at home…… it. wasn’t. going. to. happen. I cannot bring something alive into my house and then kill it. Nothing against anyone that can, I just can’t do it and neither can Gary. I’m glad someone else can handle this task because we LOVE meat in this house. With that said, my lobster choices here are slim.
Although fresh is probably best and precooked lobster is probably fine as well, I purchased 3 frozen, uncooked lobster tails to make this recipe. I called a friend, made it and had said friend test them out. Results? 100% friend approved. The recipe is simple, allowing the lobster meat to be the star of this sandwich. A little butter, lemon, and mayo is always good in my book and toasted New England style hot dog buns make this Maine Lobster Roll a hit!
Maine Lobster Roll
Author:Jenn @ The Spice Kit Recipes
Ingredients
- 3 (5-6 oz.) frozen, uncooked lobster tails
- 2 Tbsps. butter
- ½ Tbsp. lemon juice
- ⅛ tsp. garlic powder
- 1 Tbsp. mayonnaise
- 1 Tbsp. fresh parsley
- pinch of paprika
- salt and pepper to taste
- Butter for toasting buns
- 2 hot dog buns
Instructions
- Defrost lobster tail in the refrigerator overnight or submerge tails in a large bowl of cool water for 30- 40 minutes. You know they're ready when then top can easily bend and touch the tail.
- Heat a large pot of water over high heat. Just before it reaches a boil add the tails and reduce heat to medium cooking until they turn bright pink- about 7-10 minutes.
- Remove tails and place in a bowl of ice cold water to cool about 3 minutes.
- Using shears, cut down the center of each tail to remove the meat. Remove the vein.
- Chop the meat into bite-size pieces and set aside.
- Heat the butter, lemon juice, and garlic powder in sauce pan, stirring to combine and add lobster meat. Saute about 2 minutes.
- Transfer meat to a bowl and add mayo, parsley, and paprika and gently combine adding salt and pepper to taste. Cover and refrigerate for an hour.
- Melt 2-3 Tbsps. butter in the microwave and brush the inside of the buns. Place in a skillet over medium-high heat and toast. You can toast the outside of the buns if you choose.
- Place lobster inside the toasted buns and eat!
More from The Spice Kit Recipes
- Alabama Pulled Chicken Sandwich with White BBQ Sauce
- Louisiana Muffuletta Sandwich
- California French Dip
- Alaska Crab, Bacon and Brie Wrap with Dill Mayo
- Michigan Pasty
- Massachusetts Fluffernutter Sandwich
