The lobster roll immediately makes me think of “The Affair“, the well-known American TV series on Showtime that aired from 2016 to 2019.
In the pilot, Noah arrives at Montauk (Long Island) and goes for lunch with his family in a diner, ordering a lobster sandwich: the lobster roll, indeed, from the restaurant known as “The Lobster Roll“, which actually exists in Montauk.
This is their first meeting, followed by a series of events related to their tumultuous extramarital relationship, the affair of the title.
The lobster roll returns multiple times as a centerpiece in various seasons.
If I may digress, I can say that the first two seasons are very good, but then it loses its way a bit…
The Lobster Roll is a typical sandwich from the Atlantic coast of the United States, from New England to Long Island, where lobsters and crabs abound.
The first mentions date back to 1929, when it was included as a cold dish on the menu of Perry’s in Milford (Connecticut), but it is the state of Maine that created in the ’70s the version that is still known today.
In the original recipe, the lobster should first be steamed (with seawater) and then baked.
The meat is shelled and cut into pieces, then seasoned with mayonnaise and lemon, and finally, left to rest in the fridge.
It’s a kind of hot dog with a lobster salad instead of the usual frankfurter.
The bread must be white bread, “New England” or “Frankfurter” type (just like for hot dogs) sliced from the top or side and toasted on both sides in a pan with plenty of butter.
Experts suggest choosing small lobsters, which have a thin shell, ensuring they are fresh and still alive.
Never use lobsters weighing over 1.75 lbs: their meat will not be tender, which is essential for a good lobster roll.
In the photo, those tasted at Ocean Cay during our cruise with MSC Divina.
- Difficulty: Very Easy
- Cost: Expensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: American
Ingredients
- 2 lobsters
- 2 New England or Frankfurter-style rolls (like for hot dogs)
- 2.12 oz mayonnaise
- 1 1/2 lemon
- 1 stalk white celery
- 1 bunch parsley
- as needed butter
- as needed salt and pepper
- leaves lettuce
Preparation
Throw the lobsters into the boiling water, preferably seawater (or add 4 tablespoons of salt per liter of water) and let them cook for about 10/15 minutes.
Once cooked and cooled, crack the shell to retrieve the meat, which should be cut into pieces.
Note: Handle with your hands to avoid breaking the delicate meat.
Wash the celery, cut it into cubes, and chop the parsley.
The lobster should now rest by placing it in a bowl and seasoning it with salt, pepper, mayonnaise, lemon juice, celery, and parsley.
Let it rest for about an hour in the refrigerator.
Cut the rolls lengthwise to open them like a wallet.
Brush the inside with melted butter and toast on a very hot griddle.
Once cooled, place a few clean lettuce leaves, fill with the lobster salad, and serve immediately.
For a perfect balance of flavor and texture, each roll should have a bit of tail meat, some central body meat, and some meat from the huge claws.
If you have never watched The Affair...
