By Aimee Nichols
Itís hard to improve upon the traditional Maine lobster roll recipe; the very same lobster roll recipe†that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the Maine and Massachusetts coast line. †Sometimes simple is just simply the best. Nothing is better than the pure, sweet taste of lobster.
As the old adage says, ďif it ainít broke, donít fix it.Ē
There are a couple of tricks if you want authenticity.† You must use fresh, Maine lobster.† And if you want an overflowing lobster roll you can eat with a fork, plan on one 1ľ pound lobster per roll.† And if at all possible, make sure you use New England style split-top hot dog buns (with the cut sides) as the rollís flavor explodes when toasted on a grill or skillet.
Preparing Live Maine Lobster
For four people, order four 1ľ pound lobster online for home delivery.† Steam the lobster in a large kettle with steaming rack filled with about two-to-three inches of cold water.† Add two tablespoons of sea salt and bring water to roiling boil. †Place the lobster head first into the kettle and steam about 10 to 12 minutes.
Remove the lobster and open the cooked tail, claws, knuckles and legs with a large chefís knife.† Remove any cartilage or veins from the tail.
As an alternative, you may purchase and use 1 lb. of freshly cooked Maine lobster meat already out of the shell. Do not use frozen lobster meat if you can avoid it.Ingredients:
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