June 25, 2010 > A lobster roll to roll with tough economic times
A lobster roll to roll with tough economic times
By J.M. Hirsch, AP Food Editor
In tough economic times, it would seem somehow rude to run a recipe for lobster rolls, that pricey joy of summer seaside dining.
But that doesn't mean the cravings don't hit. So I set out to create a lobster roll that was delicious, meaty, overstuffed - and affordable.
The easy approach would be to use imitation lobster, a refrigerated processed seafood product made from a mash of fish. Also called surimi and available as crab, lobster and other shellfish, the imitation meat is affordable (about $7 a pound) and the taste is acceptable. The crab version is a staple of California sushi rolls.
Though prices fluctuate, real lobster can run around $7 a pound, too. But there's a catch. Of that pound, only about a quarter of the weight is edible meat. Which means the real cost of a pound of lobster meat is about $30.
But for a truly satisfying lobster roll, you wouldn't want to use just the imitation stuff. My recipe uses half a pound of each (two whole 1-pound lobsters provide 1/2 pound of meat), keeping the taste authentic and satisfying. The total cost for six large lobster rolls is just under $19, or about $3 per roll.
A final lobster tip. When buying them from your grocer or seafood market, save yourself the trouble of cooking them and ask to have them steamed at the store while your shop. It saves time and trouble, and most places do it for free.
RECESSION LOBSTER ROLLS
Start to finish: 20 minutes
6 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1 teaspoon cider vinegar
2 ribs celery, finely diced
2 Peppadew peppers, finely diced
Tail and claw meat from two 1-pound lobsters, cut into bite-size chunks
8-ounce package imitation lobster meat
2 tablespoons butter
6 hot dog buns
In a large bowl, whisk together the mayonnaise, mustard, pepper, salt, paprika and vinegar. Mix in the celery and Peppadews.
Add the lobster and imitation lobster to the bowl and mix to coat. Set aside.
In a large skillet over medium, melt the butter. Add the buns and toast on one side until just lightly browned, then turn and toast on the second side.
Divide the lobster mixture between the buns, piling the lobster generously into each.
Nutrition information per serving (values are rounded to the nearest whole number): 332 calories; 151 calories from fat; 17 g fat (4 g saturated; 0 g trans fats); 47 mg cholesterol; 29 g carbohydrate; 15 g protein; 2 g fiber; 856 mg sodium.