Lobsters are invertebrates and have a hard protective exoskeleton.Lobster Rolls
This traditional Maritime lobster roll is served with fries and coleslaw.
- 3 cups (750 mL) cooked lobster meat, in bite-sized pieces
- ¼ cup (60 mL) celery, chopped fine mayonnaise
- salt and pepper to taste
- shredded lettuce
- 4 lobster rolls (recipe follows)
Fold together lobster and celery with just enough mayonnaise to bind them. Season with salt and pepper. Split four rolls almost through and toast lightly. Place lettuce on rolls and fill with lobster mixture.
Serves 4.
Lobster Rolls (Alternative)
- 1 tbsp (15 mL) dry yeast
- 1 tsp (5 mL) granulated sugar
- ½ cup (125 mL) lukewarm water
- 1/3 cup (75 mL) granulated sugar (2nd amount)
- 1 tsp (5 mL) salt
- 1/3 cup (75 mL) oil
- 1 2/3 cups (400 mL) warm water
- 5-6 cups (1.3-1.5 L) all-purpose flour
- 1 tbsp (15 mL) butter
Dissolve yeast and 1 teaspoon (5 mL) sugar in lukewarm water and let rise to at least 1 cup (250 mL) in volume. Combine sugar (2nd amount), salt, oil and warm water in a large bowl and whisk briskly. Add yeast mixture to other liquids and beat until smooth. Gradually add flour, a cupful at a time, beating after each addition, until you need to use your hands to combine the remainder.
Turn out on a flour-covered surface and knead until smooth and slightly sticky, about 5 minutes. Place dough in a greased bowl and turn to cover with oil. Cover and let rise for 45 minutes in a warm, draft-free place.
Punch down and shape into 12 oblong rolls. Place on a greased baking sheet, cover loosely and let rise again for 45 minutes.
Preheat oven to 375°F (190°C). Bake rolls for 12-15 minutes, until slightly golden. Remove from oven, brush tops with butter and cool on wire racks.
Yields 12 lobster rolls.
