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How to Make a Perfect Lobster Roll

This year has seen a banner season for lobster rolls, but the sad truth is that these delicious delights can be hard to come by unless you live in Lobster Land (i.e. coastal areas … and Maine), so we thought we’d take a second to show you how to make your own.</br></br>A traditional lobster roll is simple: lump lobster meat soaked in butter and slapped into a white-bread bun. Obviously, though, this is the hallmark of a New England culture spoiled with an overabundance of lobster – so much so that they just wedge it into cheap bread like a moldy hot dog.</br></br>Well, not here, friends.</br></br><strong>Step 1: Boil the lobster.</strong></br></br>If you’re landlocked and can’t find lump lobster meat – you may just have to boil him yourself. Don’t be afraid. You won’t screw it up.</br></br>- Add cold water and sea salt to a large pot (3 quarts per every 2 pounds of lobster) and add salt to taste.</br>- Bring the water to a boil and drop that bad boy in there.</br>- Boil for 8 minutes for the first pound, and an extra 2 minutes for every quarter pound more. Example: You’ll boil a 2-pound lobster for 16 minutes. BUT, if it’s 3 pounds or more, start adding 5 minutes to each pound.</br>- Once the time is reached, kill the heat and let the lobster soak for about 5 minutes.</br></br><strong>Step 2: Get the meat.</strong></br></br>Take the meat from the tail, claws and knuckles. You’ll also be able to extract meat from the larger legs and the underside, although it’ll take a little work. Don’t worry about all the other stuff you find under the carapace.</br></br><strong>Step 3: Dress the meat.</strong></br></br>For every pound of lobster meat, you’ll want:</br></br>- 3 tbsp. real mayo</br>- 1 tbsp. finely chopped celery shoots</br>- 1 tbsp. scallions</br>- 1 tbsp. lemon juice</br>- Salt and pepper</br></br>Chop the meat until it’s bite-sized and toss it with the ingredients. Some people (New Englanders) will scoff and call this a lobster <em>salad</em> roll. Pay them no mind.</br></br><strong>Step 4: Butter your buns.</strong></br></br>First, you’ll have to pick your buns. Do this with care. A crusty bolillo works quite well, but tastes vary. Whatever you decide, you’ll want to toast it and <em>slather all sides</em> – inside and out – with drawn butter.</br></br><strong>Step 5: Spoon the meat into the warm bun.</strong></br></br>You’re almost there.</br></br><strong>Step 6: Chomp!</strong></br></br>And, now your face is melting from utter deliciousness.
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