Lobster Rolls made with California Spiny Lobster
Continuing on from the previous post, the same evening on the day we received the California spiny lobsters (Oct 10), I made these hot dog buns. I really wanted to have the flat-sided ones, like the New England style ones to make lobster rolls, and I had originally kind of given up on making that kind because I thought I needed a special pan for that (King Arthur’s recipe calls for one). But, I found a recipe on Allrecipes, where you basically just put the dough close to each other, then let them rise. As they rise, they bump into each other and voila, the sides are relatively flat!
Here they are after baking.
So for lunch on this day (Oct 11), I set out to make lobster rolls.
I further toasted the buns in butter on the cast iron skillet.
And I took some of the leftover steamed lobster meat, and mixed with a bit of mayonnaise, celery, and lemon if I recall correctly.
And piled the salad into the buns!
I served them alongside some salad, and roasted sweet potato.
I thought they turned out really well! The buns were extremely rich and buttery, and the lobster salad was really nice. There probably could have been more lobster in relation to the bread, but I’d call it a success overall!
