Lobster Rolls 2010

[Argie's Wife]

Originally Posted by Rattlesnake Guy

Not a big fan myself but I am married to one.

Question: I always give some significant credit to the lobster or lobsters who contributed to the roll. How much is it just the luck of the draw and how much is the skill or technique of the cooking and preparation?

I think it's more about the assembly of the roll... The lettuce has to be under the meat, between the meat and bread, so that the filling doesn't stick to the bread. The roll has to be buttered and lightly toasted - extra points for a good-quality roll that doesn't break when it's filled. The filling should have a little mayo - a little celery is okay if it's chopped up tiny - and if you must put paprika on the roll, please only use a little sweet paprika. The meat should be fresh, clean of as much shell pieces and all as possible and chunks - not shredded. A piece of lemon on the side is a must.

It's an art and a science!

[trfour]

Difference.

Steaming lobster is actually preferred over boiling as it tends to tenderize the lobster meat especially for larger lobsters. Start off with a large stock or lobster pot and cover the bottom with 2" of generously salted water (ideally, sea salt). Bring water to a boil, place the lobster in head first and cover.
The cooking times.

Lobster Weight	Cooking Time
1-1.25 lbs.	10-12 minutes
1.25 - 2 lbs.	12-18 minutes
2 - 3 lbs.	18-25 minutes
3 - 6 lbs.	25-40 minutes
6 - 7 lbs.	40-60 minutes
8 lbs. & over	7 minutes per pound.

Terry