|3 Labradoodles meet live Maine lobsters|
A few years ago, I had the pleasure of working in Newport, Rhode Island. Newport is a seaside village known for the impressive Bellevue Avenue mansions, the Tennis Hall of Fame, the awesome Tall Ships in the harbor, and some of the best fresh New England seafood restaurants. That particular year, my sister Debbie traveled from her home in New York City, and spent the weekend with me. We had one goal - to find the best lobster roll we could. If it meant we had to try five different restaurants, we would. We were two gals on a mission.
Luckily (or unluckily, depending on how you look at it), we found one on our second try. The Landing Restaurant and Bar on the waterfront was the place that made us go "mmmmm...sigh....ahhhh" after each bite. The flavor of the lobster was sweet, the dressing minimal allowing us to really taste the wonderful crustacean, and the buttered and grilled roll was the perfect vessel to hold the heaping helping of heaven-on-earth. If I am remembering correctly, we washed it down with a delightful Newport Storm Summer Ale.
I sure love Newport. And my sister Debbie.
Newport Lobster Rolls
(in honor of my sister, Deb)
2 live Maine lobsters, about 1 and 1/2 lbs each
1/2 cup finely chopped celery
1/4 cup finely chopped sweet onion
1/2 cup real mayonaisse
2 T champagne vinegar
1 T top quality horseradish mustard
juice of one lemon
salt and pepper to taste
4 large hotdog rolls split lengthwise across the top
3 T butter
Fill the largest pot you have with salted water 4 inches deep and bring to a boil. Use a steamer inset if you are fortunate enough to know where yours is. Have your 17 year old son, Tony, put on his Terror "Stay Free" t-shirt. (I didn't really notice that until after I uploaded my pictures, and if you don't happen to have a 17 year old son, I will lend you mine) Next, have him drop the live lobsters into the pot of boiling water, and turn your back while he wrestles it into the pot and covers with a lid. Place your hands over your ears to block the sound of the lobster's cry for help. Steam 15 minutes.
Mix the next five ingredients in a large bowl. Celery will naturally release it's juices after it is cut, so I wrap mine in a double layer of paper towel and place in the refrigerator for 10-15 minutes. This will keep it from watering down the salad later.
Remove the lobster from the steamer pot and allow to cool enough to handle. Meanwhile you can melt half of the butter in a small skillet, and toast the hot dog buns, two at a time, on both sides till lightly browned, adding butter as needed for the third and fourth roll.
Clean the lobster from the tail and claws, and shred into medium sized chunks with your fingers. Try to stop your husband from eating the lobster. Add to the bowl with the celery mixture. Squeeze the fresh lemon juice onto the lobster meat, salt and pepper and GENTLY fold into the mixture. Stuff heaping spoonfuls into your perfectly toasted, buttery buns, and baby, you will Eat Happy!