My parents and a few of my mother's friends (from childhood) came to visit. The friends came to visit them in Maine from different parts of the country. One from New York, another from Texas and one came for 3 months from Soc Trang, Vietnam. Now that's a visit! My parents drove them around showing them the Maine attractions including some famous places such as Acadia National Park, Bar Harbor, Stephen King's home and introduced them to fresh off-the-boat Maine lobsters and crabs. They tell me they loved visiting and appreciated the fun time with my parents.
Of course when my parents drive through New Hampshire, Massachusetts and Rhode Island to visit their children they always bring huge coolers full of foods for each one of them. This time they dropped off lobsters, crabs, and lots of fresh garden vegetables/herbs as they drive their friends down further South. My father washed the vegetables and herbs and put them in ziplock bags so I can have quick meals.
I decide that it is time to make my ultimate Maine lobstah rolls using my mother's secret sauce recipe. She invented this sauce that has become a favorite in my family. It's a quick sauce to make and everyone loves it. You can put everything in a bowl and nuke it in the microwave for 10 seconds and it's done. When my brothers or I make this sauce we never measure. We just put some butter in, add some chopped scallions, squirt a little fish sauce and sprinkle in some sugar. We also like this sauce on steamed rice and lobster meat; I like to pile on lots of fresh home-grown vegetables. I must advise that you should definitely eat this sauce with moderation!! If you are lactose intolerant then you can use the clarified butter.
3 Tbsp unsalted butter
1/2 tsp fish sauce
1/2 tsp sugar
1/3 cup chopped scallions
May put everything together in a bowl and microwave for about 10 to 15 seconds until the butter is melted and the scallions wilted.
In a hot sauce pan melt the butter. Once the butter has melted add fish sauce, sugar and scallions. Cook until everything is blended and the scallions wilted (about a minute).
*May adjust the sauce to according to your taste.
My Ultimate Maine Lobstah Rolls (makes 4 rolls)
4 hot dog rolls, pan fried/grilled
Meat and roe from 1 large cooked Maine lobster (or about 11 oz of meat and roe)
My Mother's Secret Butter Sauce (see recipe above)
1) Put a pat of butter or about a tablespoon of olive in a medium hot pan. Slice the rolls horizontally leaving a little at the end so the halves are still attached. Spread the rolls out on the hot oiled pan and fry/grill until golden brown. May fry/grill both sides if interested.
2) Stuff the rolls with the lobster meat and roe.
3) Drizzle the butter sauce over the top.
*If you like eating the tomalley (liver) you can spread a little on the rolls for extra creamy taste!
|meat and roe from|
1 large lobster
|my parents and their friends, 2015|
(my mother is in the center)