Summertime is here, and to me that means the start of peak lobster time. The majority of lobsters are harvested between June and December. The warmer weather and increased tourism drive the demand for lobster higher during this timeframe. However, you can get high quality lobster any time of the year from the right fishmonger.
I picked up a pound of fresh cooked lobster meat from Clean Catch this week, craving the ultimate seafood sandwich – the lobster roll. A mixture of tail, claw and knuckle meat; this lobster was cooked perfectly and ready for any recipe. I used half of it to make my ‘Southern Lobster Rolls’, still deciding what to do with the other half. Two things make these a Southern variation – Duke’s mayonnaise and a shot of hot sauce; I choose a new hot sauce that I got at Pour Olive – LeRoy’s Fiery Green Olive. Enjoy!
Southern Lobster Rolls
½ lb cooked lobster meat, chopped into nice size chunks
2 Tablespoons Duke’s Mayonnaise
Juice of ½ of a lime
1 teaspoon of your favorite hot sauce
Freshly Ground Black Pepper to taste
Hawaiian Red Salt to taste
2 whole wheat buns, lightly toasted and buttered
Mix all ingredients together except the lobster and buns; season to taste with salt and pepper. The lobster should be the star here, so let it shine through and don’t over season.
Add the mayonnaise mix to the lobster, and stir gently until the lobster is just coated. Be careful to not shred the lobster while mixing. Divide the lobster between the two buns, and dig in! A cool glass of Santa Margherita Pinot Grigio is a wonderful accompaniment.