from Me Mudder’s Mudder’s Recipes
Matt Collinsis not only the CEO of his company Rocked Clothing, but he is also a well-known photographer, videographer, and cinematographer. Born and raised in Corner Brook, he started his clothing company in 2017 after having moved to St. John’s. In describing his clothing line, he wrote the following: “We developed Rocked Clothing to give Newfoundland and Labrador a brand they can be proud to wear while still being recognized globally. The name “Rocked” originates from our island being known as “The Rock”. We also aim to appeal to all tourists who come to visit so they can have the opportunity to take a piece of Newfoundland and Labrador culture back to their hometown and spread the word about the most easterly province in Canada, The Rock. We encourage everyone to be proud of Newfoundland and Labrador and join the movement!” https://rockedclothing.ca/
Matt reports this Lobster Rolls recipe has “been around forever.” Turns out his uncle was able to get lobsters from one of his good friends in Daniel’s Harbour, about 125 mi (200 km) from their home in Corner Brook, and over time his grandmother ‘tweaked’ the recipe that he offered up.
Ingredients
Cooked lobster ‘meat’ from a 1 & 1/2 – 2 lb (680 – 900 g) lobster
1/4 cup (60 mL) minced celery
1/4 cup (60 mL) mayonnaise
1 tbsp (15 mL) minced chives
1 tbsp (15 m L) lemon juice
1 tsp (5 mL) lemon zest
1/2 tsp (2.5 mL) kosher salt
1/4 tsp (1 mL) freshly ground black pepper
4 tbsp (60 mL) butter, divided
4 split-top brioche hot dog buns
Chives for garnish (optional)
Directions
Rinse lobster meat and pick through for any pieces of shell. Drain thoroughly so that it won’t make the mayonnaise get watery. Chop or tear into large chunks and set aside.
In a large bowl, mix the celery, mayo, chives, lemon juice, zest, salt, and pepper.
In a large skillet over medium heat, melt 2 tbsp (30 mL) of butter and add the lobster. Cook, stirring for 2 minutes until warmed throughout. Use a slotted spoon to dish the lobster meat into the mayo mixture and toss to coat. Discard what’s in the pan and wipe out skillet.
Melt remaining butter over medium heat, toast the buns, cut side down, about 2 minutes each side. Load buns with lobster and garnish with additional chives (optional).
Serve with potato chips. Optional: A slice of lemon, if desired.
Nada’s Tips & Tricks: You can’t get a more authentic lobster roll recipe than from a Newfoundlander. This recipe is easy and tasty…change up the lobster for other seafood and serve it in a lettuce or tortilla wrap – have some fun with it.
Contents and images used with permission by Jennifer Leigh Hill. https://www.facebook.com/profile.php?id=100088530407350
