While living in New York City, one of my favorite holidays of the year was the Fourth of July. A big group of us would go out to Amagansett, New York (on Long Island) and spend the weekend laying on the beach and grilling out. At least one afternoon of weekend, though, would be dedicated to lunch at our favorite
restaurant shack for lobster rolls- appropriately named “The Lobster Roll.”
In honor of an Amagansett– style Fourth of July, I made lobster rolls this year. I found a recipe for lobster rolls in Marcus Samuelsson’s New American Table. In the header of the recipe he describes his first lobster roll experience and, though I can’t be certain, I’m pretty sure he was eating at The Lobster Roll. He modifies the traditional lobster roll recipe to be a little more “chefy-y,” as he says, by adding some new players to the recipe: wasabi paste and sambal oelek.
The lobster rolls were a huge hit and were a great addition to our all American burger cookout.I made some adjustments to his “Crispy Lobster Roll” recipe and have written my adjusted recipe below.
Spicy Lobster Rolls
- 12 Hot Dog Buns
- 4 TBSP Mayonnaise
- Juice of 4 limes
- 12 drops Tabasco
- 2 tsp wasabi paste
- 2 TBSP chopped cilantro
- 2 tsp salt
- 2 tsp Sambal Oelek
- 3 lbs cooked lobster meat
- Lemon or Lime wedges
- Toast hot dog buns in a 400° oven until golden and crisp.
- Whisk together mayonnaise, lime juice,Tabasco, wasabi, cilantro, salt, sambal oelek in a mixing bowl. Fold in lobster meat.
- Check for seasoning and add more salt if necessary.
- Evenly distribute lobster meat among the 12 hot dog buns.
- Serve lobster rolls with a lemon or lime wedge.
Notes: Marcus Samuelsson adds diced avocado to his lobster rolls- that would be another great addition. Also, I think this Spicy Lobster filling would make a great salad. Toss avocado into the mix and place it over a bed crisp lettuce for a refreshing summer salad.