This New England classic is the perfect way to say so long to summer with its spicy and smoky flavor kick. I know this may be a total shock, but even though a slew of pumpkin-flavored products seemed to have already reached their peak, I have yet to sip my first pumpkin spiced latte.
I haven’t been able to. Last week, temperatures were soaring here in Connecticut! My kids have had more emergency early dismissals due to heat extremes than full days of school. I was still sporting my summer shorts and flip-flops and looking for ways to cool down.
Fall is my favorite season of all and I look forward to blue jeans and crisp, cool autumn breezes. But until the calendar and my wardrobe tell me so, I just am not ready for pumpkin-flavored anything. When our unique nearby market, Stew Leonard’s, had their lobster tails on sale, we decided to enjoy these last days of summer and cool off with some lobster rolls.
We also brought home this cooked lobster. He was the only one there and he just seemed so lonely. (We really just wanted some additional claw meat.) With simple, fresh ingredients, the prep for this lobster roll is actually quick and easy. We thawed the tails in a bowl of water while I mixed up a Sriracha and cilantro loaded mayo sauce.
Then we used kitchen shears to cut the lobster tails down the center. Sprayed with a little olive oil and sprinkled with pepper, we tossed them on the grill for about 5 minutes until the meat was opaque and the brilliant red shell caught our eye. We removed the meat from the shell (including the whole lobster too), cut it into chunks and stirred it into my sauce. All that was left to do was toast the light buttery brioche rolls over the flames and pile on the meat. We were still sweating from the heat (the cold chardonnay helped), but that didn’t stop me from basking in that glorious lobster meat.
The roll soaked up all the spicy sauce giving us a perfect punch of flavor. And the sweet chunks of meat combined with crunchy celery was an ideal texture. I’m not trying to hold on to summer weather, but with a meal like this, it made it easy to accept last week’s lingering heat. And really, I’d be happy to enjoy this dish any time of year! I’ll be ready for that latte soon though. The temperatures are dropping and September 22 is just around the corner.
Have you tried a lobster roll yet?
This New England classic is the perfect way to say so long to summer with its spicy and smoky flavor kick.
- 1/2 cup mayonnaise
- 2 stalks celery roughly chopped
- 3 tsp Sriracha adjust for taste if desired
- 1/2 tsp lime zest
- 2 tsp fresh lime juice
- 1/3 cup cilantro chopped plus more for garnish
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 4 top sliced Brioche buns
- 1 1/2-2 lbs lobster meat (about 6 lobster tails) thawed
- olive oil for drizzling or spraying on tails before grilling
- pepper to taste on lobster
Heat grill to medium heat.
Combine first 8 ingredients in a bowl. Stir and set aside.
Using kitchen shears, cut thawed lobster tails down the center vertically, making sure to keep the halves symmetrical.
Spray or brush tails with olive oil and sprinkle with pepper.
Place lobster tails meat side down for 2 minutes. Flip and continue grilling for about 3 minutes meat side up or until the meat is white and the shell has turned red.
Transfer to a platter and let cool.
Pull meat out and cut into large chunks.
Stir into sauce.
Grill buns for about 1 minute.
Top with a heaping spoonful of lobster salad. Garnish with extra cilantro and serve immediately.
You can ditch the bun and serve this over lettuce for a lovely salad option.
Try substituting shrimp for a delicious and easy alternative.