The Lobster Roll is a New England Tradition.
I’ve written about the Lobster Roll before on Well Worn Apron. I adore them. I recently just made one after nearly two years of living in Newport. It just seemed easier to pop over to the Snack Bar at First Beach, but with it being the summer season, it just made sense to make it. Glad I did.
There are two types. One is a warm lobster in a New England split-top roll served with drawn butter. The other is a chilled lobster salad made with celery, salt, and pepper in a New England split-top roll. I love both types; however, I am partial the warm with butter.
Lobster meat, even in Rhode Island, is a luxury and treat. In Newport at the local dock (The Newport Lobster Shack is Newport’s fishermen co-op) where the fishermen and lobstermen come in, steamed lobster meat can set you back about $54/pound. That pound can make you eight to ten generous rolls. And in most restaurants, you can’t get one under $25. And that’s in Newport. It is worth purchasing fresh lobster meat. Don’t go for imitation meat. You can also get whole live lobsters, steam them, and remove the meat. I’m just a weenie about cooking a live lobster so I’ll just pay more and eat fewer times over the year.
My guys prefer the chilled salad version of the Lobster Roll. I’ve fancied up the recipe a little to make it super special, but if you want to go traditional then mayo and celery is the way to go. I added fresh chives from the garden, but you can use parsley. Fresh lemon juice freshens up the flavor. I wouldn’t recommend adding tons of mayo. You want to taste the sea and the sweetness of the lobster in every bite.
The other key for a good lobster roll is the New England split-top roll. Outside of New England, they are very hard to find. They are great rolls for hot dogs, too. A nicely grilled hot dog with warm sauerkraut and good mustard. Yum.
Though they are the best during the summer, we enjoy them all year around. There is something special about sitting at the water smelling the sea air and gulls hoping to swoop in for your delicious treat. If you long for the taste of the coast of New England, then this is a perfect way to feel like you are sitting at a lobster shack on the water during the summer. Just without the danger of a seagull stealing it. And getting a sunburn.
- 1-pound lobster meat
- 1 celery stalk, finely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh chives
- 2–3 tablespoons mayonnaise
- Kosher salt
- Freshly ground black pepper
- 6-8 New England–style split-top hot dog buns
- 2 tablespoons unsalted butter, room temperature
- Chop lobster meat into 1/2-inch pieces.
- Mix lobster meat, celery, lemon juice, chives, and 2 tablespoons mayo in a bowl
- Season with salt and pepper adding more mayonnaise if you like a more wet salad.
- Heat a large skillet over medium heat. Butter the flat sides grilling them until golden.
- Fill with lobster mixture.
Coconut milk poached cod with peppers and spinach
This may surprise folks, but fish does not have to be fried. Poaching fish is a very nice alternative. And poached cod is my favorite fish to do this with especially if it is coconut milk poached cod. Poached is cooking in a small amount of liquid. It sounds posh and difficult, but it really is very simple. Poaching infusing lots of flavor in the cooking process.
I have a few recipes for poached cod. While most of them are more European in origin, I’ve tried one with an Asian flavor. The broth or sauce is amazing on this recipe. I could just pour it over rice and lick the bowl. I regress. For my recipe, I used two different peppers; because, that’s what I had on hand.
I have to admit this was one of those meals, which came out the pantry and the veggie bin. My pantry is always stocked with frozen fish, citrus, coconut milk, broth, canned tomatoes, canned beans, bottled minced garlic, and squeezable ginger, but that’s for a totally different post that I should write about decent pantry stapes. I regress. Again.
Coconut Milk Poached Cod Recipe
- 1 tablespoon olive oil
- 1 red pepper diced
- Juice of 1 lime
- 1 cup vegetable broth
- 1 13.66 fl oz can coconut milk
- ½ teaspoon salt
- 4 cod filets
- salt and pepper
- 1 container baby spinach
- Dice peppers, zest the lime and juice the lime.
- Heat olive oil in a skillet over medium-high heat. Sauté the peppers and lime zest, until tender.
- Add the vegetable broth, coconut milk, juice from half a lime and ½ tsp. salt bringing to a boil.
- Sprinkle salt and pepper on each side of the cod filets.
- Place the filets into the broth. Cook for 5 minutes. Flip cooking for another 3-5 minutes, until the fish flakes.
- Remove the filets from the broth and place each in a bowl.
- Add the spinach to the skillet cooking until tender. Add the rest of the lime juice stirring to combine.
- Spoon the broth into each bowl.
Serve with rice.
Here is that gorgeous broth worthy of licking the bowl.