This lobster roll is a celebration of summer. The magic of this luxury street food comes down to texture—the play of the sweet lobster meat with the creamy sauce and the buttery, crunchy roll. I say let the lobster be the star, don’t chop it too small. I like to layer in a lot of crunchy vegetables to play with texture, but it’s optional if you want to leave it out.
Fun fact about lobster: During colonial times in this country, lobsters were seen as “poverty food.” In fact, there was such an abundance of lobsters that Native Americans used them as fertilizer and bait for fishing. At that time, because of their reputation as cheap food, lobsters were served to children, indentured servants and prisoners. Apparently, in Massachusetts, some indentured servants rebelled and had it put into their contracts that they would eat lobster no more than three times a week. We should be so lucky now.
There are several ways to enhance a classic dish. You can change up the spices, substitute sugars, switch out the greens, or…add lobster. Treat yourself to this hearty Lobster Risotto for any occasion. Set the mood and entice your taste buds for the night. You can even heighten the experience by pairing this with your favorite Champagne or Pinot Blanc.
A good lobster roll is hard to find but the more satisfying one is the kind you make yourself. Topped with crispy and seasoned fried potatoes, this recipe comes special from the innovative palette pleasers of Jon Shook and Vinny Dotolo from Son of a Gun in Los Angeles. Read more about their creative restaurant ventures here: Kitchen Takeover: Animal House.
This fresh pasta with lobster and mint was inspired both by Mark Bittman and a dish at Mario Batali’s southern Italian restaurant Esca. In addition to being delicious, it involves no more than three ingredients—two of which you probably have in your pantry already. The third might require a trip to the market (try the Lobster Place in Chelsea Market) to snag the freshest ingredient you’ll need. While buying a live lobster might seem daunting, it’s not too traumatizing and really adds to the final quality of the dish, as the pasta that cooks in the water is also used to steam the lobster.
Ryan and I have an affinity for fresh ingredients and this dinner couldn’t have been any fresher. I’m a long-time reader of Mark Bittman’s now-defunct Minimalist column in The New York Times and frequently search the archives for dinner inspiration.
This week’s meal, a pasta dish with lobster and mint, was inspired both by Bittman and a dish at Mario Batali’s southern Italian seafood restaurant Esca. In addition to being delicious, it involves no more than three ingredients-two of which you probably have in your pantry already. The third ingredient might require a trip to the market-I wasn’t lying when I said this meal was fresh. Read More
Two weeks ago, we had a historic event at Red Rooster: President Obama came to the restaurant. This week, we’re going to be sharing the recipes from the Democratic National Committee Fundraiser so you can make your own version of the President’s dinner. If you’re not in the mood to cook, you can order eat it at Red Rooster Harlem for a limited time. Read More
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More