The article provides expert tips from Steve Kingston, owner of The Clam Shack, on how to make the perfect lobster roll at home without it becoming soggy. He advises chilling the lobster meat before assembling the roll, toasting or grilling the bun for structural integrity, and being careful with the amount of mayo or butter used. Alternative ingredients, like salmon, can be used to create a budget-friendly version while still delivering a luxurious taste experience, emphasizing the importance of prior chilling.
Chill your lobster meat after cooking. Never toss it straight from the pot into the bun. This helps prevent sogginess in your lobster roll.
Toast or grill the bun to add structure and keep the moisture out. A warm, slightly crisp roll enhances the flavor of the lobster.
Go light on the mayo or butter. You want just enough to complement the lobster, not overpower it.
For budget foodies, swapping lobster for salmon in a roll is a great alternative, but remember to chill it after cooking.
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