Recreating Route 1, At Home
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fiveandspice
August 16, 2012
Nice! We just had a gathering of friends for lobstah rolls! Everyone but my husband and I were die hard New Englandahs born and raised, so there were strong opinions about the lobster rolls. I quote: "celery is crucial, and mayo should be minimal. I also think that people's fatal flaw in lobster-roll making is trying to get too cute, "oh, look at me, I'm so sophisticated, so I'll add some quince paste and frisee"—ACK." No butter based rolls there, though there was heavy buttering of the buns, I was allowed to bring homemade brioche rolls after a lot of begging and promising they would be super white and good for toasting and buttering. They were the best lobster rolls I've ever had (even including the ones in Maine!).
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