Lobster rolls are (ahem) on a roll. Eating places throughout the nation are stocking their summer season menus with the crustacean-based sandwich—and for good causes: Lobster’s low-cost and, combined with mayo and stuffed inside a roll, it makes for a fairly rattling good meal.
Lobster and mayonnaise? “Received’t that give me a coronary heart assault?” you ask. When you’re involved about your well being, go on, persist with your charred tubes of encased pork byproducts. Lobster accommodates only one ingredient (lobster) and the recipe that follows makes a meal that carries 225 energy and eight grams of protein, per roll. (And, dude, dietary ldl cholesterol will not trigger coronary heart illness.)
The loopy quantity of taste comes from a single secret weapon: Thai inexperienced curry paste. Chef David Myers, of Los Angeles’ Hinoki & the Chook, leverages this vibrant, barely spicy combination to trumpet the meatiness of the lobster. It is easy to make and, paired with a crisp shandy and a spinach salad, it is the proper approach to kick off summer season.
Get crackin’.
Lobster Roll
Recipe by David Myers, chef/proprietor of Hinoki & the Chook in Los Angeles, CA
What you’ll want:
1 1-lb. reside lobster
1 ½ Tbsp mayonnaise
1 tsp Thai inexperienced curry paste
2 gentle rolls, reminiscent of a sizzling canine bun
make it:
1. Steam the lobster. After permitting it to chill, take away the meat after which chop it into bite-sized items.
2. In a bowl, combine collectively the chopped lobster meat, mayonnaise, and inexperienced curry paste. Spoon the combination into the buns. Serves 2. (Pictured topped with sprouts)
