I know a lot of you were as excited as I was to see that first pitch being thrown out at the 2018 World Series. This is going to be an exciting series of games between the Dodgers and the Red Sox. My only problem is who to cheer for as I like both teams! However, one thing that WAS clear … Paleo Lobster Rolls would be making an appearance at the opening game!
After our family trip last spring to Boston, and an opportunity to see the Red Sox play the Oakland A’s at the iconic Fenway Park, we became instant #BostonFans. We were engulfed with the rich history of the park and the excitement of the game not to mention the #LobsterRolls! Oh! You bet you can find the all-American favorite hot dogs there too, but what Boston fans eat at the home games are Lobster Rolls. Chunks of fresh cooked lobster on a toasted brioche roll – available hot with butter or cold with mayo.
Sitting right behind the Red Sox dug out, we watched Ramirez toss a ball over the fence to almost every boy or girl who came down to watch the players come in off the field. A group of little boys yelled out, “Hey Mookie!” throughout most of the game. Families with season tickets shared the excitement and … you guessed it … Lobster Rolls!
But as a California girl, it’s exciting to see our home team boys, the Dodgers, make it to the series after a challenging playoff with the Milwaukee Brewers. The last World Series win for the #Dodgers was in 1988 when manager Tommy Lasorda escorted his team to a 5-2 win against the Oakland A’s in game 5. This #WorldSeries is destined to be an exciting series. So, let’s have some fun and share some exciting World Series food too!
Paleo Lobster Rolls
Serves 6
Ingredients
- 3 live Lobsters or 6 Lobster Tails
- 2 Lemons, halved
- 1 Tbsp Sea Salt
- 1 tsp Old Bay Seasoning (Optional)
- 1/3 cup Paleo Mayonnaise, I use Primal Kitchen or my Mason Jar Mayo
- ¼ tsp Celery Salt
- 1/2 cup Grass-Fed Butter, Kerry Gold is my fave
- 1 head Butterleaf Lettuce or Red Leaf Lettuce – leaves separated, washed & dried
Garnish:
- 1 Lemon, cut into wedges
- 1/4 cup Celery Leaves, rough chopped
- Paprika
Directions
Prepare the Butter. Place butter in a small sauce pot over medium heat. Simmer until butter is fully melted. Reduce to low and continue to simmer for several minutes until the butter solids have separated and sunk to the bottom of the pan. Skim the foam off the top and discard. Keep butter warm to drizzle over lobster.
Prepare the Mayonnaise. Whisk mayonnaise and celery salt in small bowl and set aside.
Cook the Lobster. Fill a large pot with water to about 2/3 full. Squeeze the juice of 1 lemon into the water, then add all 4 of the lemon halves, 1 tablespoon sea salt and 1 teaspoon of Old Bay Seasoning to the pot. Bring to a boil over medium heat.
Once water is at a full rolling boil, place the lobsters into the pot. If they are very large you may need to cook 1 or 2 at a time. (Note: if you are cooking live lobster, they may screech, squeal and even try to climb out of the pot!!! For this reason, I use just the tails.) Cover the pot and cook until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
When cool enough to handle, remove the meat from the claws and the tail. Crack the claws with the meat tenderizer, hammer or a lobster cracker; remove the meat. Break off the fins of the tail and peel the shell from the meat. Roughly chop the lobster meat. Set aside.
Assemble the Lobster Rolls.
Mayonnaise Version – Place 2 lettuce leaves (double layer) on to each plate. Spread desired amount of mayonnaise on the lettuce leaves. Top with Lobster, and garnish with chopped celery leaves, paprika and a lemon wedge.
Buttered Version – Place 2 lettuce leaves (double layer) on to each plate. Top with Lobster. Drizzle melted butter over the Lobster. Garnish with the celery leaves, paprika and a lemon wedge.
Enjoy!
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