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New England Lobster Rolls with Tri-Colored Potato Salad
Lobster rolls are an absolute must for my Summertime menu rotation! Growing up in NewEngland, I love a classic and straightforward lobster roll with warm butter.This is traditionally called “Connecticut Style.” I give this recipe a littlebonus by using a more sturdy French baguette instead of a hot dog bun and pairit with a deliciously sweet and savory tri-colored potato salad. Get yourlobsters fresh from a local seafood purveyor and make sure to purchase themlive!
Ingredients
Lobster Rolls
- 2 1/4 lb lobsters (best if they are purchased alive)
- 1/2 lb (two sticks) butter
- 1 French baguette, sliced into two 6-inch pieces
- Salt to taste
Tri-Colored Potato Salad
- 3 lbs potatoes, small and mixed colored
- 1/2 red onion, thinly sliced
- 1/4 cup parlsey, minced
- 1 tbsp Dijon mustard
- 2 1/2 tsp maple syrup (you can substitute with any sugar you have on hand)
- 3 tbsp apple cider vinegar
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
Lobster Rolls
- Place two inches of water into a large pot and place over high heat. Season the water with salt, so it tastes “salty like the sea.”
- Once the water reaches a boil, place the live lobsters into the pot and cover. Cook the lobsters for 16 minutes or until the shells become a vibrant red, and you smell a sweet, pungent aroma.
- Remove the cooked lobsters from the pot and allow to cool slightly. When they are cool enough to handle, extract all the meat from the shells and rough chop.
- Place the lobster meat into a mixing bowl and add half of the melted butter to the lobster meat and toss to combine.
- Slice the baguette pieces lengthwise, to create a pocket for the lobster meat. Be careful not to slice all the way through the bread.
- Toast the two baguette pockets until crispy and take spoon the remaining butter into each baguette pocket.
- Fill each baguette with the war buttered lobster meat and serve with the potato salad.
Tri-Colored Potato Salad
- Place the potatoes in cold water and season the water with salt, so it tastes “salty like the sea.” Place the pot over moderate heat and cook until the potatoes reach a rolling boil, about 10-12 minutes.
- Once they have reached a boil, reduce the heat to a simmer and cook the potatoes for an additional 2-4 minutes. The potatoes are ready when you insert a knife and have little t no resistance.
- Rinse the potatoes under cold water, slice into quarters, and place in a large mixing bowl with the red onion and parsley.
- In a separate small mixing bowl, combine the Dijon, maple sugar, and apple cider vinegar. Slowly drizzle in the olive oil in a steady stream whisking the entire time. The slow whisking of the oil will help to create an emulsified sauce. Season to taste with salt and pepper.
- Add the vinaigrette to the potatoes and toss to combine evenly. Serve with the warm lobster rolls.
Nutrition
Calories: 1408kcalCarbohydrates: 196gProtein: 53gFat: 46gSaturated Fat: 9gTrans Fat: 1gCholesterol: 194mgSodium: 1624mgPotassium: 3569mgFiber: 19gSugar: 19gVitamin A: 844IUVitamin C: 146mgCalcium: 462mgIron: 10mg