What Will Be Your Favorite Kind Of Lobster Roll?
A great lobster roll will be stuffed with an abundance of juicy meat, held together with a soft white bun and will be tasty until the very last bite. Part of the beloved seafood sandwich’s appeal is that its ingredient list is short and its recipe is easy to follow. If you want to know how you can make an absolutely perfect lobster roll, you should read the following.
The first thing you need to do is get your hands on some live lobster that is fresh from the sea — anything that has been sitting in a grocery store’s freezer for weeks will not taste as good. If you don’t have a nearby fish market to turn to, you can always make an order on Lobster Anywhere and they will ship lobsters directly to your front doorstep. They take live Maine hard-shell, deep water lobsters right off of local fishing boats and place them in live-holding systems until they are hand-picked and packed for delivery. They can ship your order to almost any location in the United States of America as speedily as you want — your live Maine lobster delivery can have priority overnight service so that it arrives by 10:30 A.M the next day. While you are waiting for your main ingredients to show up on your porch, you can decide what kind of lobster roll you want to make.
There is a major lobster roll debate in the country, which pits two New England cooking styles against each other — Maine prefers their sandwich on the colder-side and Connecticut wants it served hot. The two states will defend their regional version passionately, but there is technically no wrong choice. Both options will be delicious and will pair well with a side of French fries or crispy potato chips. They should be eaten outside in the fresh air, preferably on a sunny patio or next to a beautiful beach.
If you want to make a New England lobster roll the way that Maine locals would do it, then you will need some celery, mayonnaise, salt, black pepper, unsalted butter and the famous top-split hot dog buns. Steam the fresh lobster and break down the shell to remove the meat with your bare hands, and then chop it coarsely. Toss it in a bowl with diced celery, mayonnaise and seasonings, before putting it in the refrigerator to chill. Toast the buns on a frying pan until they are golden brown, stuff them with the cooled mixture and then eat. If you want to have Connecticut-style lobster rolls instead, take the steamed and chopped lobster meat, coat it in melted butter, season with salt and pepper, add it to the sliced buns and then dig in.
You might have a difficult time choosing between the two recipes since they sound equally delicious. Instead of picking a side, you can be a peacekeeper in the great lobster roll debate and try what both states have to offer.