Monday, August 1
Brown Butter and Chive Lobster Rolls
In these parts of the country, there is much debate over what a lobster roll consists of. Once, about 3 years ago, I blogged a recipe for "New England Lobster Roll" and people claiming to be true New Englanders, commented with fury that I must not be a true New Englander, because I used god awful mayo in my "New England Lobster Roll" and served it cold.
It was at that time I realized two things, one.... there are two ways of making a lobster roll, and two... my New England friends, family, neighbors, even strangers are a tad crazy when it comes to their beloved lobster roll.
The purists will most defiantly have issue with this recipe as well because, even though it is served hot, and doused with melted butter, the way they all claim it must be made... I made it with browned butter, fresh chives, and a squeeze of lemon juice.
Oh the horror.
Brown Butter and Chive Lobster Roll
1 steamed lobster
1 stick of salted butter, browned
2 lemon wedges
1 tbs diced chives
2 buttered hot dog buns
Remove steamed lobster from the shell, and roughly chop it into bite sized pieces.
Toss with browned butter, fresh squeezed lemon, and chives.
Toast hot dog buns in a skillet over medium/high heat until golden on each side.
Fill each bun with buttered lobster, and then serve.