A sandwich where lobster is the star
This recipe takes the concept of a perfect lobster roll and updates the sandwich–while keeping the aphrodisiac of lobster meat the star.
You might not be aware that lobster is truly America’s aphrodisiac. First of all, there’s something incredibly enticing about the fact that it’s a luxury. Maine lobster is hard to come by outside of New England. Not to mention that it’s one of the most expensive foods sold in our country. It was once the food of convicts. But a brief period in early twentieth century known as the Lobster Palace era changed everything. (If you’d like to learn more about the history of lobster in America, check out the research article I wrote on the topic for The Daily Meal.)
My sandwich incorporates sea beans. But if you don’t know where to get them, don’t worry, they’re optional. However, I love them in my sandwich because these strange little marsh-grown vegetables have a flavor that mimics the briny ocean. They also happen to be quite nutritious and add vibrancy of their color to this open-faced sandwich. Sea beans can be hard to find in non-coastal regions but they can be easily omitted without much sacrifice of flavor.
A lobster roll with potato chips?
You might have noticed by now that my sandwich calls for potato chips–in the sandwich. Don’t mock it until you’ve tried it! As you may already know, I’m a firm believer that texture is part of the aphrodisiac food experience. And nothing adds the vibrancy of crunch like potato chips, especially thick, kettle-cooked potato chips! (I personally use Cape Cod brand but you can use whichever chips you like best.)
Serve this “perfect lobster roll” any time or place you would enjoy any seafood sandwich. It tastes particularly good at the beach. But it’s also a nice choice for a romantic picnic for two or a light sunset supper. If you want to make it a part of an elegant brunch, lunch or afternoon tea, quarter the sandwiches to serve as a passed appetizer.
Can’t get enough lobster? Don’t miss this recipe for a lobster and Chardonnay stew!
This recipe combines the delicate, sea flavor of lobster with the salty crunch of potato chips in an unforgettable sandwich.
- 1/4-1/3 lb cooked, chilled lobster meat cut into bite-sized chunks
- 1 celery rib finely chopped
- 1 tbsp sweet onion finely chopped
- 1 scant tbsp mayo
- 1 /2 cup sea beans optional
- 2 slices whole wheat bread
- 2 romaine leaves rib removed
- 8-10 kettle style potato chips
- Combine the lobster, celery, onion and mayo to make lobster salad.
- Blanch the (optional) sea beans and immediately rinse with cool water to stop the cooking.
- Top each slice of bread with 1 romaine leaf and half of the lobster salad.
- Divide sea beans and top each sandwich with half. Cover each sandwich with potato chips--you must use kettle chips, which are extra thick and crunchy--in place of a top slice of bread.
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