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HawkeyeFoodie

Lobster Roll Help

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Okay...We're playing Maine in football this year so we decided for our tailgate we'd pay homage to our opponent by having a shrimp boil and lobster rolls. However, this is a very large crew of about 25-30 people. I don't really want to go buy 15-20 pounds of lobster meat (we're in Minnesota and Iowa so it's pretty expensive here). So I was thinking of 'cutting' some good lobster meat with some type of white fish or maybe some bay scallops. Does anyone have any recommendations, recipes? I appreciate all suggestions!

Thanks!

PS. Also, people from the Northeast please refrain from bashing the idea of substituting something for lobster in a lobster roll. :smile:

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don't see why you couldn't use shrimp as it is closer in texture to the lobster and probably cheaper than scallops.

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If you want to just use lobster, you could scale down the lobster rolls to appetizer sized rolls.

For the full sized rolls, that's a great idea to cut it with some other seafood. A quick Google for "faux lobster" yielded a recipe that uses cod or torsk.

http://www.justshellfishrecipes.com/she-0205564.html

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Wonder if monkfish would work. It is supposed to be the lobster of fish or, as wikipedia puts it, the "poor man's lobster."

PS. Also, people from the Northeast please refrain from bashing the idea of substituting something for lobster in a lobster roll.  :smile:

No bashing as long as you swear to call it a "Minnesota Lobster Roll."


Holly Moore

"I eat, therefore I am."

HollyEats.Com

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Monkfish will work but, frankly, I'd use white or pink shrimp. Lobser roll means major butter or it just ain't a lobster roll. Get high quality butter, toss the cooked lobster and whatever else you decide to use in it after it melts in the pan, get all hot, then gey into good ol' cheap rolls that will soak up the butter.


Kevin

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Monkfish will work but, frankly, I'd use white or pink shrimp. Lobser roll means major butter or it just ain't a lobster roll. Get high quality butter, toss the cooked lobster and whatever else you decide to use in it after it melts in the pan, get all hot, then gey into good ol' cheap rolls that will soak up the butter.

He's already having a shrimp boil. Wouldn't using shrimp in the rolls be redundant? I just wouldn't do it. If the choice was have a shrimp boil with lobster/shrimp rolls on the side, I'd skip the shrimp rolls. because the shrimp boil is more important.

Rhonda

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The other true component of a real New England lobstah roll, is the bun. Out here, our buns are spit down the top, not hinged on the side. I'm not sure where you can find them online, but they are work looking for for the real effect. People would be so surprised, they may note notice the sub for the lobster meat!

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Shrimp, monkfish, some crabs all could work. Also try pollock aka Boston blue, coal fish.


Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

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Thanks for the responses. Sounds like some good ideas. I'll see if I can find Monkfish around here and maybe some pollock. I'll experiment with the fish and with the shrimp/crab idea this week. I'll post up some photos and let you know how they worked. Anyone have a tried and true recipe for lobster rolls? I've checked out epicurious, food network, and allrecipes, but I put a lot more weight from Egullet members.

Thanks again

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. . . . Anyone have a tried and true recipe for lobster rolls?  I've checked out epicurious, food network, and allrecipes, but I put a lot more weight from Egullet members.

Here are a few relevant eG topics:

Lobster Rolls

Lobster Roll Test Kitchen . . . Sort Of

Lobster Dishes


Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

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My advice is don't. You live in Minnesota, serve local.

You just can't make a lobster roll without fresh Maine lobster and slab sided buns.

BTW, King Arthur sells a specially designed pan to make these rolls. I have one and am working on perfecting the technique.-Dick

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cut the crust off a loaf of wonder bread. dice the bread into cubes and fold it into the lobster salad. no one will know the difference.

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Please don't cut the lobster with anything else! I make lobster rolls all the time (luckily it's easy to get in my neck of the woods, Plymouth, MA).

Here's the thing, you don't need a lot of lobster, you can do a very good sized lobster roll with 1/4 pound of meat, so figure 4 rolls per pound, you could buy 7 pounds of lobster meat and have plenty. To give you a frame of reference, lobster is very light, and I can get two very good sized lobster tails for 1/4 pound.

The way you mostly see them here in New England is to use everyday hot dog rolls, butter and grill them and then stuff the lobster salad in it. If you want to cut back though, you could use little finger sandwich rolls, and even less lobster and it would still be delicious.

The classic lobster salad is super simple, the key ingredient is sweet fresh lobster, then simply add good mayo, just enough to coat the lobster lightly, and add a squeeze of lemon(and even the lemon is optional). It needs nothing else....the warm buttered rolls topped with cool, luscious lobster is the best.

:) Pam


Edited by pam claughton (log)

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Wonder if monkfish would work.  It is supposed to be the lobster of fish or, as wikipedia puts it, the "poor man's lobster."
PS. Also, people from the Northeast please refrain from bashing the idea of substituting something for lobster in a lobster roll.  :smile:

No bashing as long as you swear to call it a "Minnesota Lobster Roll."

If fresh Monkfish is available in your area and you definitely want to incorporate fish into the rolls...this would be your best bet. It's flavor is very mild, and its texture is very similar to lobster. If you do this, I'd mix the lobster salad up and let it sit for an hour or so before stuffing the rolls as this would give the monkfish time to soak up some of the lobster flavor.

If you do this, let us know how it turns out! Monkfish is about a quarter the price of fresh shucked lobster meat, which is running about $40 a pound on average (in my area, it may be more expensive where you live).


Edited by pam claughton (log)

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Hi,

I was searching the forum for info on this topic when I came across this thread.

Did you ever manage to substitute or supplement lobster with monkfish? How did it turn out?

Tom

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I'm not squeemish, I'll eat anything once. However, and here it come, ;) I bought Monkfish from Whole Foods and it was Full of worms! Not just one or two strays, but dozens. It's been 3 weeks and I still can't eat fish. (damaged my psyche....shudder). So, just saying, be cautious if your going to use Monkfish or Cod. It's rather common in both, it seems.


Brenda

I whistfully mentioned how I missed sushi. Truly horrified, she told me "you city folk eat the strangest things!", and offered me a freshly fried chitterling!

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