I'd say I've had a few lobster rolls in my lifetime, but nothing compares to Atlantic lobster rolls, straight from the ocean while visiting Charleston, South Carolina.
Ben and I travelled to Charleston for a long weekend in August. Some may think we're crazy since it may seem too hot, but I love checking out new cities during their low seasons. Maybe one of these days I'll write a blog about our long weekends with our itineraries! Back to the lobster rolls. When planning our Charleston trip, I almost always plan our time according to our meals, duh. Since I'm from Indiana, I don't have many opportunities to indulge in fresh sea food, so when I visit the South or a coast, I go all out. One restaurant that came highly recommended was 167 Raw. It's a small raw bar off the beaten path in Charleston. No reservations allowed and be sure to show up early. The restaurant itself seated about 20 people.
After splitting a dozen oysters and summer corn soup, Ben ordered the sandwich of the day, a pastramied swordfish sandwich with a mustard aloi, and I got the beloved lobster roll. There's a certain simplicity to a lobster roll, and 167 Raw hit the nail on the head. The roll had generous portions of chunky lobster tossed in their mayo sauce. I think the key is to get the right amount of mayo to where the lobster is lightly coated but you can still taste the flavor of the fresh lobster. I think the final touch was that the "roll" was almost like a Texas toast. It was buttery and golden brown-the perfect crunch to the lobster roll.
Don't want to pay the $30 price tag for a lobster roll? Try it at home with the recipe below.
What you'll need:
2 lemons
Sea salt
3 (preferably live) lobsters or lobster tails
1/3 cup mayonnaise
7 tablespoons unsalted butter, melted
6 hot dog buns
1/4 cup roughly chopped celery leaves
1/4 teaspoon celery salt
Steam lobsters for 8-10 minutes or until their shells turn red. If you're using pre-cooked lobster, feel free to skip this step. Using only the tails, cut into 1 inch cubes and season with salt.
Then, whisk the mayonnaise, 4 tablespoons melted butter and the juice of 1 lemon in a large bowl. Add the lobster meat and toss to coat.
Brush the outside of the hot dog buns with melted butter and place on a grill on medium heat. Toast the buns until slightly golden. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.
See you next time!
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