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.
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