You may have thought the lobster roll originated in Maine, but further research shows it came from a restaurant in Milford, Connecticut, called Perry’s around 1929. Well, no sense in hopping in the car to head to Milford, as the restaurant has long since closed. Actually, there’s no need to get in your car at all, because the lobster roll is as easy to make at home as tuna salad. Just be sure to use fresh-baked, soft rolls and to uncork a bottle of rich, opulent Chardonnay for maximum enjoyment.
Ingredients (serves 2)
- 1 pound lobster meat, tail and claw meat cut up*
- 1/4 cup mayonnaise
- 1 tablespoon capers
- 2 tablespoons diced celery
- Juice from 1/2 lemon
- 2 fresh soft hoagie rolls
- Fresh chives, finely diced
- Fresh pepper
* I used a 2-pound lobster and had my local seafood store steam it for me.
Chill the lobster until cold, then using all of the meat from the claw, knuckle and tail, dice into uniform chunks. Mix in mayonnaise, celery and capers, stirring well to combine.
Add fresh lemon juice and continue to combine.
This salad is best if served very cold, so if you are not eating it immediately, store the salad in the refrigerator before assembling the sandwich. Once ready to assemble, place a piece of lettuce in the middle of the split bun, loading each roll equally with the lobster meat (no skimping!).
Top with chives and and fresh pepper.
Serve immediately with a couple of napkins, as this is an elbows-out kind of sandwich – which makes it even better!