Lobster roll

The Lobster Roll is a classic New England sandwich in the United States that highlights the freshness of the lobster. Since we are in line with the Italian tradition, I would suggest a slightly revisited version, maybe adding some Mediterranean herbs that will complement wonderfully the sweet taste of the lobster.

Ingredients

• 2 hot dog buns, preferably soft and fresh
• 300 g of cooked lobster meat, cut into pieces
• 2 tablespoons of mayonnaise
• A few leaves of lettuce, preferably romaine or iceberg, thinly sliced
• Fresh lemon juice
• Salt and pepper, to taste
• Butter, as needed
• A pinch of chopped chives (for a more Mediterranean flavor)
• Extra virgin olive oil (just a drizzle for an Italian touch)

Preparation

1. Start by warming up the buns slightly. Slice them along the side without separating them completely, and spread some butter on them. Toast them in a pan until they become golden and crispy on the outside.
2. In a bowl, mix the lobster meat with mayonnaise, a bit of lemon juice, salt, and pepper to taste. Add the chopped chives for a fresh and aromatic touch.
3. Open the toasted buns and create a bed of lettuce on the base.
4. Evenly distribute the lobster mixture over the lettuce in each bun.
5. Finish with a light drizzle of extra virgin olive oil over the lobster for an Italian accent.
6. Serve your Lobster Rolls immediately, perhaps accompanied by baked chips or a fresh salad.

Curiosity

The Lobster Roll originated as a way to use up excess lobster in New England restaurants. The simplicity of this dish makes it the perfect example of how an ingredient can shine with minimal dressing, especially if it’s of high quality. The Italian variant with the addition of aromatic herbs and a drizzle of oil aims to honor the Mediterranean tradition of enhancing sea flavors with fresh and light elements.