Lobster sandwich ''roll''
IT IS A STREET FOOD BASED ON LOBSTER AND IS TYPICAL OF P.E.I. AND DEPENDING ON TASTE IT CAN BE SERVED WITH BUTTER OR MAYONNAISE. I WILL TELL YOU THE INCREDIBLE STORY OF THE LOBSTER ROLL.
Who said that lobster is a luxurious, unhealthy and expensive dish? First of all it is not at all unhealthy, it has less cholesterol and saturated fats than chicken, and secondly not everyone eats it in chic restaurants where maybe it is served with fillet mignon. Indeed, Canadians, especially those who live on the Atlantic coast, prefer to eat it more easily and in decidedly more informal contexts, for example, during fairs. Between late July and early August the abundance of these crustaceans is incredible, only for the event they consume up to 11 tons. Among the most common lobster dishes * in addition to ravioli, rolls, salads and dumplings * there are also hot dog-style sandwiches. They are called lobster roll and are a street food specialty that all fans of the genre should try at least once in their life.
Some food critics claim that lobster roll originated in 1929 at Perry's, a restaurant in Midford, Connecticut. Others, however, attribute the paternity of this sandwich to Red's, a restaurant in Wiscasset, a charming seaside village in Maine. However, whatever its origin, lobster roll over the years has become a real celebrity of North American gastronomy, both in New England and in neighboring Canada. Although then it was Maine to adopt it carrying on the tradition with different variations to the original recipe. There are, therefore, debates on which restaurant prepares it better and above all on how the lobster roll should be stuffed in the most appropriate way to tradition. Obviously you can discuss everything except one ingredient, lobster meat, which is served cold, so the melted butter will take care of heating it. But there are those who prefer mayonnaise to butter and in this case just sear the roll on the grill and so our sandwich will be served hot. While for the side dish here are the dill pickles and the inevitable fries (potato chips or french fries).
Although you can use different types of sandwich, the classic lobster roll is actually a hot dog open from the top side instead of the side. It is generally served in summer, so it works very well as an attraction for tourists, so much so that McDonald's restaurants include it on the menu during the summer. A curiosity. Sometimes vegans protest because this crustacean, being cooked alive, poor thing, suffers the pains of hell, but apparently in P.E.I. they do not make a fuss. The lobster is the engine of their economy and the lobster roll the pride of their cuisine.
P.E.I. : Prince Edward Island, Canada.
INGREDIENTS
Lobster pulp, cooked 450 gmayonnaise 90 gchopped celery 1 big coastlemon juice 8 gchopped capers 8 ggrated lemon zest 1 tspsalt Pepper soft buns, about 15 cm longmelted butter 60 gchopped chives
Preparation
Cutthe lobster pulp to large touches and set aside. Mix mayonnaise, chopped celery, lemon juice, chopped capers, grated lemon zest and add salt and pepper to taste. Add the lobster to the mixture obtained. Place the sandwich on a cutting board, and remove the crust from the two outer sides, cutting lengthwise. Then make a cut at the top of the sandwich so as to form a pocket to fill. Brush the outer sides previously trimmed with melted butter, and toast them on a hot plate. Stuff the central pocket of the toasted sandwich with lobster salad, decorate with chives and serve immediately.
IT IS A STREET FOOD BASED ON LOBSTER AND IS TYPICAL OF P.E.I. AND DEPENDING ON TASTE IT CAN BE SERVED WITH BUTTER OR MAYONNAISE. I WILL TELL YOU THE INCREDIBLE STORY OF THE LOBSTER ROLL.
Who said that lobster is a luxurious, unhealthy and expensive dish? First of all it is not at all unhealthy, it has less cholesterol and saturated fats than chicken, and secondly not everyone eats it in chic restaurants where maybe it is served with fillet mignon. Indeed, Canadians, especially those who live on the Atlantic coast, prefer to eat it more easily and in decidedly more informal contexts, for example, during fairs. Between late July and early August the abundance of these crustaceans is incredible, only for the event they consume up to 11 tons. Among the most common lobster dishes * in addition to ravioli, rolls, salads and dumplings * there are also hot dog-style sandwiches. They are called lobster roll and are a street food specialty that all fans of the genre should try at least once in their life.
Some food critics claim that lobster roll originated in 1929 at Perry's, a restaurant in Midford, Connecticut. Others, however, attribute the paternity of this sandwich to Red's, a restaurant in Wiscasset, a charming seaside village in Maine. However, whatever its origin, lobster roll over the years has become a real celebrity of North American gastronomy, both in New England and in neighboring Canada. Although then it was Maine to adopt it carrying on the tradition with different variations to the original recipe. There are, therefore, debates on which restaurant prepares it better and above all on how the lobster roll should be stuffed in the most appropriate way to tradition. Obviously you can discuss everything except one ingredient, lobster meat, which is served cold, so the melted butter will take care of heating it. But there are those who prefer mayonnaise to butter and in this case just sear the roll on the grill and so our sandwich will be served hot. While for the side dish here are the dill pickles and the inevitable fries (potato chips or french fries).
Although you can use different types of sandwich, the classic lobster roll is actually a hot dog open from the top side instead of the side. It is generally served in summer, so it works very well as an attraction for tourists, so much so that McDonald's restaurants include it on the menu during the summer. A curiosity. Sometimes vegans protest because this crustacean, being cooked alive, poor thing, suffers the pains of hell, but apparently in P.E.I. they do not make a fuss. The lobster is the engine of their economy and the lobster roll the pride of their cuisine.
P.E.I. : Prince Edward Island, Canada.
INGREDIENTS
Lobster pulp, cooked 450 g
mayonnaise 90 g
chopped celery 1 big coast
lemon juice 8 g
chopped capers 8 g
grated lemon zest 1 tsp
salt
Pepper
soft buns, about 15 cm long
melted butter 60 g
chopped chives
Preparation
Cutthe lobster pulp to large touches and set aside. Mix mayonnaise, chopped celery, lemon juice, chopped capers, grated lemon zest and add salt and pepper to taste. Add the lobster to the mixture obtained. Place the sandwich on a cutting board, and remove the crust from the two outer sides, cutting lengthwise. Then make a cut at the top of the sandwich so as to form a pocket to fill. Brush the outer sides previously trimmed with melted butter, and toast them on a hot plate. Stuff the central pocket of the toasted sandwich with lobster salad, decorate with chives and serve immediately.
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