It wouldn’t be summer without lobster. Those curious looking crustaceans, once pawned off to prisoners in 18th century England, have become a hallmark of a classic New England summer, with lobster rolls being the favorite vehicle. There’s really no reason lobster rolls can’t be eaten year round (the actual lobster season is August through November), but for some reason they always scream summertime; something about fresh seafood and easy outdoor cooking and eating. While they have a reputation for their upscale price tag, you can enjoy lobster rolls at home for a fraction of the cost.
Making lobster rolls actually stretches the lobster meat quite a bit, so instead of buying six lobsters for six people, you can get away with only three lobsters for the same group. Rather than buying the lobster meat pre-cooked and shelled, buy a few lobsters and cook them up yourself. You can even take a shortcut and just buy lobster tails, throw them on the grill with a little olive oil brushed on, and cook until opaque. Once you’ve got your lobster meet cooked, shelled, and broken into bite sized pieces, just mix it with a few simple ingredients, toast up a split top roll with lots of butter, and you’re in business. Here’s my favorite recipe:
If ordering up a ready-made lobster roll is more your style, make your way to one of Red Hook Lobster Pound’s many food trucks, or visit their flagship store in Red Hook, Brooklyn. Voted the best lobster roll by the New York Post (not always credible, but in this case spot on!), RHLP serves up lobster rolls just as they should be- quality Maine lobster meat, pure, simple ingredients, toasty split-top buns, and not too much muss and fuss. Why tamper with perfection? You can catch their truck at Smorgasburg in Williamsburg and Dumbo in Brooklyn on the weekends, and all over the city during the rest of the week. Follow their twitter for up to the minute location updates.