You know its summertime when you see lobster rolls on most menus or special boards. To me there is nothing better than a buttered crunchy brioche roll, with fresh out of the shell lobster meat, a dash of mayo, some shaved fennel and celery, lemon zest and more butter drizzled on top. We started doing lobster rolls after a family trip to the mother land of lobster. Maine. We visit Ogunquit every year and literally go every day for a lobster roll to the lobster shack. You stand at the counter, order your food and watch them throw a lobster right into a huge steaming pot pull it out and crack open the lobster and make your sandwich. We actually get the double stuff roll, yes it is that much better.
There are many variations to the lobster roll, some like it with just butter, others enjoy with just mayo and lemon. We like it both ways so we actually combined the two ways into one. First we steam the lobster, shell it, then loosely chop it and add a dash of mayo, some shaved fennel and celery, and the zest of a lemon to brighten it up a little, then we drizzle some clarified butter on it and stuff it into a buttered brioche roll.
The roll is very important to a great lobster roll. Some people use a split top hot dog roll, which to me is an insult to the lobster. We search every Spring for the perfect roll for the summer. Bread companies change their bread from time to time, which is why we usually have to search every year for a new one.
But once we find it, the Lobster roll gets a spot front and center on the lunch menu and that’s how we know summer has officially started.