This bottom dweller will typically cost top dollar, but that didn’t always used to be the case.
Lobsters used to wash up in piles up to two feet high in the Massachusetts Bay Colony. Due to the hight quantity they became known as the poor mans meal. They were used as fertilizer and fish bait by Native Americans and colonists alike as well as were fed to slaves and prisoners. During the 1880’s, prices began to rise as lobster became more popular in areas like New York City and Boston until becoming a delicacy after WWII.
The more ya know.
How to Make a Lobster Roll
In a large pot, add salted water and bring to a boil. Add live lobster to boiling salted water for 7-8 minutes per pound. We had 1/2 pound lobsters so ~ 3.5 – 4 minutes. Let it cool before extracting meat then remove the meat from cooked lobster (de-shelling can be difficult, I recommend watching video tutorials on YouTube. Gordon Ramsey’s “How to extract ALL lobster meat” is my favorite). Once the meat is extracted, cook it on stove top and in butter for about a minute. Then cut into pieces, add mayo, lemon juice, and finely diced arugula to taste. Butter the rolls before adding lobster mixture, then toast the buns on the stove with MORE BUTTER because butter makes this dish. Then serve and ENJOY.
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Processed with VSCO with a6 preset
Christine & Co 