Yes, I know that lobster rolls are not typical of Colorado cuisine. However, Colorado’s huge immigrant population includes many expatriate New Englanders like me. One of my teenage jobs was helping to put on clambakes for hundreds of folks at a time. A highlight of every summer growing up was a fried clam roll with tartare sauce and a lobster roll (and ice cream from Howard Johnson’s). More importantly, a Maine lobster glut has dropped prices to the lowest point in years, according to the Associated Press.
So, those are my rationales for running the following simple recipe and I’m sticking with them. The lobster roll recipe comes courtesy of chef Michael Dunn of the Yankee Pier restaurant by way of supermarketguru.com.
Maine Lobster Roll
14 ounces lobster meat, cooked and diced (About 3 pounds fresh lobster)
2 tablespoons celery, small dice
2 tablespoons finely diced dill pickle
1 1/2 tablespoons fresh lemon juice
1/2 cup mayonnaise
Salt and black pepper, to taste
4 soft roll buns (hotdog style)
1/4 cup soft butter
Mix all ingredients, except the butter and buns; keep chilled until ready to use. Brush butter on each side of bun and griddle until golden brown. Split bun down the middle (but not all the way through the bread! Overfill with lobster salad mix. Serve immediately with coleslaw, kettle chips and a lemon wedge. Makes four salad rolls.