I love seafood, and just because its fall doesn’t mean lobster and crab rolls have to wait til next summer. I've become obsessed with making crab rolls with salt & vinegar potato chips. It's as easy as one, two, three.
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I love lobster! Who doesn’t? Since the lobster truck started in LA I have been obsessed! It’s not always easy to catch the truck so when I was walking down 3rd street in West Hollywood and spotted it you can imagine how thrilled I was. Being an East coaster, my love for lobster started at a very young age and continues on. Megan, an old Nantucket friend, who happened to be visiting from New York said, “some things never change!” and she is right! A couple years ago when my good friend Matt Coffin from Machius, Maine aka the “Blueberry Capital of the World” introduced me to crab rolls, I began my love affair with them too. Guess what, the Lobsta Truck has crab rolls too! My husband Stevie has actually started referring to me as the seafood whore. I love everything from clams to caviar! So for you LA based lobster and crab lovers out there, check out their schedule at Lobsta Truck.
Lulu's Lobster Rolls
Serves 8
1 cup mayo 1/4 cup chopped fresh tarragon 3 garlic cloves, minced 2 shallots, minced 1 teaspoon sugar Juice of 1 lemon 1 teaspoon salt 1/4 teaspoon ground white pepper 4 cups (2 pounds) cooked lobster meat 8 hot dog buns, toasted
In a medium bowl, combine the mayonnaise, tarragon, garlic, shallots, sugar, lemon, salt and pepper. Place the lobster meat in a separate bowl and add as much of the mayonnaise mixture as you like. It purely a matter of taste, so mix carefully and adjust the proportions as desired. Spoon the lobster salad into the toasted hot dog bun.
