OK, first things first, let’s align on what you’ve got for dinner here. Contrary to popular belief (and despite grade school English logic), this is a “lob-stah roll.” That’s right, the “r” in lobster should not be pronounced. One more time: “LOB-stahhhh roll.” Perfect. Now you’re a true New Englander and the part-ay can commence.
This crustacean celebration is our take on a “Maine-style” roll, aka when the lobster is served cold and dressed in mayo.
But obvi we couldn’t just send you a plain mayo-type situation for tonight’s dinner. Nah, kehd. Instead, we’ve set you up with this luscious, herby tarragon aioli studded with diced celery for that just-right bit of crunch. Swooooon.
What’s in your bag:
- New England-style brioche bun
- Celery + tarragon aioli
- Potato chips
What you’ll need from home:
- Mixing bowl
- Saute pan (optional)
- Butter (optional)
Total prep time: 5-10 minutes
The Lobster and Celery + Tarragon aioli
- Add the lobster and aioli to your mixing bowl, and use a spoon or spatula to gently combine.
- Give it a taste and season with salt + pepper to your liking! (Maybe a squeeze of lemon juice too?)
The New England-Style Bun
Option #1 (recommended):
- Add a tablespoon of butter or oil to a saute pan set over medium heat.
- When the butter has melted, add your bun on its side and toast until golden brown.
- Flip your bun and repeat on the other side. When it’s all golden, remove and pop it onto your plate.
Option #2 (if you’d rather not use the stove!):
- Pop your roll in the toaster oven, air fryer, or oven until it’s hot and toasty!
The Potato Chips
- You know the drill! Open that bag, and put them in a bowl if you’re feelin’ fancy.
Take your toasted bun and pile in your lobster. We like to crumble a few of those chippies right over the top for some salty-crunchy contrast — it’s not traditional, but we promise you won’t be disappointed 😉
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!