At this very moment you can only be asking yourself one question, Where can I get my hands on that gorgeous lobster roll? Pearl Oyster Bar? Ed’s? At some secret seafood shack whose name is about to be revealed? No, no, and no. The answer, dear eater-friends, is that I made that lobster roll. And yes, you can too.

Truth be told, I’ve had lobster rolls on the brain since my May trip to Pearl. When The Amateur Gourmet posted his homemaking lobster roll experience last week, my fate was sealed. It was only a matter of time before I would tackle this summer staple in my own kitchen. With helpers poised at the ready this past holiday weekend, I had my opportunity.

While making lobster rolls turned out to be much easier than I originally thought, it must be said that this exercise is not for the faint of heart. It involves the boiling of live crustaceans and the smashing of their claws. You and your kitchen will smell like lobster. You and your kitchen will get messy. Very messy. But it’s with my sincere apologies to the folks at PETA that I also must tell you, under no uncertain terms, that it’s totally worth it.

The most difficult part of the preparation was extracting the lobster meat. While the tail relents, the claws and knuckles are more stubborn. We did not have lobster crackers or mallets, but someone smartly suggested smashing the shells with the bottom of a frying pan. Did I mention this was messy business? It worked like a charm and was admittedly kind of fun.

Much of the lobster roll construction is about personal taste and it’s important to add the ingredients – mayo, chopped celery, etc. – slowly and with frequent taste tests until you get it just right. There is, however, a step that is not up for debate: the buttered and toasted bun. Whether you use a frying pan or a grill, it brings this luscious sandwich to the next level.

If my goal in making lobster rolls was to relieve myself of the craving, my plan backfired. I’m already looking forward to next time.

Lobster Roll

Five 1.5 lb lobsters yielded seven overstuffed rolls and a few extra forkfuls. (Your per roll cost should make you smile.)
finely chopped celery
mayonnaise (I used Light)
lemon
salt
pepper
hot dog buns – buttered and toasted

Bring a large pot of salted water to a rapid boil. Add the lobsters gently. Cover and cook for about 12-15 minutes. The lobsters are ready when they’re bright red. Remove lobsters and place in an ice bath to stop further cooking.

When the lobsters are cool enough to handle, either tear or cut off the tail and claws (including the knuckles). Remove the meat employing whatever tools your kitchen affords. Cut the meat into chunks and put in a bowl.

Add celery, mayo, some squeezes of lemon juice, salt and pepper. Taste and adjust accordingly.

Butter and toast hot dog buns. Pile on the lobster meat and eat!

Note: The lobster meat can be made in advance and refrigerated, but don’t chill the lobster meat before adding the mayo.