A traditional lobster roll is a sandwich filled with butter-soaked lobster and served on a steamed (some say toasted) hot dog bun or similar roll. According to Food & Wine, in Maine you’re likely to find lobster rolls served one of two ways. Some “prefer a crunchy, tangy, and slightly spicy version of the lobster salad that includes celery, lettuce, lemon juice, and a pinch of cayenne. Purists leave out those ingredients because they believe nothing should interfere with the mix of sweet tender summer lobster and mayonnaise.” Our recipe falls into the first camp, with sour beer and a pinch of cayenne to spice things up.
Active preparation time: 15 minutes
Total time: 45 minutes
1 lb (454 g) lobster meat (a mixture of tail, knuckle, and claw)
½ cup mayonnaise
3 Tbs (44 ml) New Belgium Le Terroir or similar golden sour
½ cup celery, minced
2 Tbs parlsey, chopped
Pinch of cayenne
Dash of Worcestershire
Pinch of black pepper
2 Tbs butter, melted
4 hot dog buns, split top
Chop the large pieces of lobster meat into bite-size pieces. Combine the lobster with the mayonnaise, beer, celery, parsley, cayenne, Worcestershire, and black pepper. Mix well and chill for 30 minutes.
Brush the hot dog buns with the melted butter and toast. Top each bun with the chilled lobster salad.
Beer Suggestions: Pair with the remaining New Belgium Brewing Le Terroir (Fort Collins, Colorado). Also pairs well with Lindemans Cuvée René (Vlezenbeek, Belgium) and Firestone Walker Agrestic (Paso Robles, California).
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PHOTO: MATT GRAVES