Best post-race meal ever?
“Yeah, if we switched over from our lobster rolls and chowder, we’d hear about it,” says Arlon Chaffee, co-founder of LOCO Sports, Inc., and the race’s organizer.
Hampton’s own The Old Salt restaurant will be preparing 500 pounds of lobster meat for the occasion, says owner Joe Higgins.
The Old Salt’s secret to the best lobster salad: After boiling “place the lobster salad in refrigerator for 5 to 10 minutes. This allows the mayonnaise time to absorb the lobster flavorings,” says chef Michael Higgins.
Unfortunately, you’ve missed the sign up for this year’s Rockfest. So until next year, whip up a batch of your own creamy lobster salad.
And go for a run before you chow down. They’re even better that way.
Lobster Salad Roll
Recipe by Michael Higgins, chef of The Old Salt at Lamie’s Inn in Hampton, NH
What you’ll need:
3 quarts water
3 Tbsp sea salt
3 1 to 1 ¼ lb live lobsters
¼ cup mayonnaise
Juice from ½ lemon
1 inner celery stalk, with leaves, finely chopped
1 tsp chopped parsley
Salt and freshly ground black pepper, to taste
2 Tbsp butter, melted
2 hot dog rolls
½ cup shredded iceberg lettuce
How to make it:
1. In a large pot, boil the water with the sea salt. Add the lobsters and cook until bright red, about 8 minutes, working in batches if necessary. Remove the lobsters from the water and allow to cool for about 15 minutes.
2. Remove the meat from the lobsters, cutting any large pieces into bite-sized pieces. In a mixing bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper, to taste. Place the lobster salad in the refrigerator for 10 to 15 minutes.
3. As the lobster salad chills, brush both sides of the hot dog buns with butter and lightly toast or grill.
4. To assemble the lobster roll, fill each hot dog bun with ½ the shredded lettuce and ½ the lobster salad. Makes 2 large rolls.
Try our other male fertility recipes.
Source : Men’s Health
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