LobsterRoll - Articles and Posts from Slashfood

Posts with tag LobsterRoll

Lobster Rolls Without the Guilt

Posted Sep 8th 2009 1:00PM by Jennifer Iserloh
Filed under: Recipes, How To, Shellfish, The Skinny Chef

Last taste of summer. Photo: Jennifer Iserloh

I've been craving a lobster roll from Mary's Fish Camp in New York as of late, but since I've already maxed out the bank account with a mini trip to Miami, Mary's will have to wait for October.

I'm hooked on their lobster roll, that's really the only reason I go there. If you are lucky enough to get a table, their "limited" supply lobster roll is at market price, usually around $33.

So here is my healthier (and cheaper) version that you can have at home -- yes, Mary's fans know it's not exactly the same. Yet it's still tasty and satisfies the craving, working out to about $12 a pop.

Continue reading Lobster Rolls Without the Guilt

How to Cut Open a Lobster with Chef Marc Murphy

Posted Aug 6th 2009 2:00PM by Alex Van Buren
Filed under: On the Blogs, Shellfish

How To Remove Meat From a Lobster on Howcast

Summer leaves seafood lovers craving lobster in some incarnation, whether it be tucked into a buttery roll, scattered throughout risotto or luxuriating in the butter-cream bath of lobster Thermidor (thought to have been a favorite of Napoleon).

However you like your lobster, getting to its tender meat can be nightmarish, with spiny claws and juice flying everywhere. Not so in this excellent Howcast video, with a demonstration by chef Marc Murphy of New York City's Landmarc, who knows his way around the leggy critters. Who knew you could either snip open or crush those dastardly knuckles? Or crush the tail under a towel?

The video even ends with a quirky factoid: Boiling lobsters alive in Reggio Emilia, Italy is illegal, with violators facing fines nearing $800. We wonder how many Italians risk it!

[Via Howcast]

Ask a Sommelier - Lobster Rolls and Wine with Arrows' Danielle Johnson Walker

Posted Jul 7th 2009 2:00PM by Pervaiz Shallwani
Filed under: Shellfish, Summer

Danielle Johnson Walker.
Photo: Daniel Doke Photography

When beachgoers dine at the celebrated southern Maine restaurant Arrows and its sister seaside bistro MC Perkins Cove for a ubiquitous lobster roll, it falls to sommelier Danielle Johnson Walker to find an ideal wine to match with what she calls the "lazy man's lobster."

A self-trained sommelier, Walker uses the winter months -- when Arrows is hibernating -- to pair vacations with winery visits throughout South Africa and Europe to add extra oomph to her vino repertoire. As summer kicks into high gear and our hankering for lobster on buttered buns borders on fixation, we quizzed Walker about secret cooking techniques, wines to avoid and what makes lobster rolls so bleeping addictive.

What makes the lobster roll such a great food?
It's the lazy man's lobster. When in Maine, you eat boiled lobster once or twice and after that you have the lobster roll. I don't think it's a food people can get sick of. It's like a good hamburger.

After the jump, the secret the the Arrows lobster roll and why to avoid oaked chardonnays.

Continue reading Ask a Sommelier - Lobster Rolls and Wine with Arrows' Danielle Johnson Walker

Because That's How We Roll - Feast Your Eyes

Posted May 12th 2009 10:00AM by Rebecca Flint Marx
Filed under: Shellfish, North America, Feast Your Eyes, Summer, Sandwiches

After sunscreen, citronella candles and heat rash, does anything say "summer" more unequivocally than a lobster roll?

This baby, captured by VirtualErn at Flickr, appears to be the lobster roll to end all lobster rolls, the embodiment of the deceptively simple art of serving chunks of crustacean, barely dressed in mayonnaise, in a bun. Note the minimal accessories: lemon slices, crisp coleslaw and a drop of mayo. The better the roll, the fewer adornments it requires. If this specimen tastes as good as it looks, it most likely calls out for little more than a good appetite -- and, possibly, a bib.

[Via Flickr]

The perfect vehicle for the noblest crustacean of all*

Posted Aug 23rd 2007 2:19PM by Marisa McClellan
Filed under: East Coast, Recipes, On the Blogs, How To, Food Quest, America, Shellfish

Picture of the lobster froll from the Hancock DIY kit

On multiple occasions during my childhood, several branches of my extended family would gather on the Oregon coast for a week of vacation. We'd always go to crabbing, and would often come back with enough crab that everyone could eat until they were ready to burst and keep on going. I tell you this story to illustrate the fact that while there was plenty of shellfish available during my formative years, it was crab, not lobster.

Last Saturday I was out with some friends when we stumbled onto the top of shellfish. I was forced to admit to my friend Tony that despite the amount of crab I ate during those vacations, there was a vast hole in my shellfish knowledge, as I had never even heard of his favorite food until I was well into my 23rd year of life. His favorite food? Lobster rolls. He is passionate and particular about how a good lobster roll should be prepared and goes so far as to maintain a website devoted to his lobster roll recipe, mail order lobster rolls and the restaurant rolls he has known. In his book, simple is best, because you want to let the lobster meat be the star of the show.

If you want to try to make your own lobster roll, Tony's recipe is after the jump.

*The title of this post is a quote lifted straight from Tony's site. It was just too good not to use.

Continue reading The perfect vehicle for the noblest crustacean of all*

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Lobster Rolls Without the Guilt

How to Cut Open a Lobster with Chef Marc Murphy

Ask a Sommelier - Lobster Rolls and Wine with Arrows' Danielle Johnson Walker

Because That's How We Roll - Feast Your Eyes

The perfect vehicle for the noblest crustacean of all*

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