Live lobsters beat frozen shrimps in my book, especially when lobsters are on sale. So I went ahead and substituted lobster for shrimp in this shrimp rolls recipe by Curtis Stone. Curtis said that the first time he ate a lobster roll at a waterfront shack on Cape Cod, he knew that it was one of the world’s great sandwiches. I have fond memories of my first time eating a lobster roll. Probably not at Cape Cod, but somewhere in or near Boston. Lobster has been my favorite seafood to eat ever since.
The creamy herb dressing is a Yankee classic for the sandwich. Curtis Stone’s herb aïoli is easy to put together. I reached for the store-bought mayonnaise which seems to have languished in the fridge for far too long. (I can see using Greek yogurt as the base, instead of mayonnaise, called for in the recipe, to make this creamy dressing.) Cut some fresh chives and tarragon from the herb patch in the backyard. Curtis Stone added a little heat to the aïoli with cayenne pepper and recommended chili pepper or jalapeño for garnish. I picked up some very green and perfect-looking locally-grown romaine lettuce at the farmers market. I used that instead of iceberg lettuce. Substituted hot dog buns with some freshly-baked baguette rolls. The baguette was good on its own. Although I’m not so sure whether a brioche roll, which offers a more tender crust and crumb, may have marginally worked better.
This sandwich is not only delicious; it is also “herbalicious” (theme of the week at IHCC) with the herb forward aïoli. I overloaded my baguette roll with lobster meat, more than the amount typically found on sandwiches served in restaurants, making it over the top and indulgent — the way only home cooks could and would do when the moment calls for it.
|Lobster with herb aïoli on a baguette roll|