Fenway Park Lobster Roll

Fenway Park Lobster Roll
Staff Writer

Aramark

Fenway Park Lobster Roll

Nothing spells New England like a lobster roll, so it's no surprise that it's one of Fenway Park's specialties during baseball season. To get the authentic result, make sure to use New England-style hot dog buns, which are the buns with flat, "white-wall" sides.

Ingredients

  • 2  Pounds  cooked lobster meat, diced
  • stalks of celery, finely chopped
  • Juice of 2 lemons
  • 2  Cups  mayonnaise
  • 1  Teaspoon  chopped parsley
  • 1  Teaspoon  chopped tarragon
  • Salt and pepper, to taste
  • 10  New England-style hot dog buns, buttered on both sides
  • Chopped chives, for garnish
  • lemon, sliced into 10 pieces, for garnish

Directions

Mix the lobster meat with the celery, lemon juice, mayonnaise, parsley, tarragon, salt, and pepper. Set aside.

Toast the buns on a griddle on low heat until they are golden brown, about 2 minutes a side. Divide the lobster meat evenly among the buns, garnish each with a sprinkle of the chives and a lemon slice.

Nutritional Facts

Total Fat
4g
6%
Saturated Fat
2g
8%
Cholesterol
142mg
47%
Carbohydrate, by difference
4g
3%
Protein
25g
54%
Vitamin A, RAE
5µg
1%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Calcium, Ca
41mg
4%
Choline, total
63mg
15%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
30mg
9%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
254mg
36%
Selenium, Se
28µg
51%
Sodium, Na
418mg
28%
Water
96g
4%
Zinc, Zn
1mg
13%

Lobster Roll Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Roll Cooking Tip

When boiling lobster, add some fresh lemon wedges, a bay leaf, and black peppercorns in the water to develop another layer of flavor.

Lobster Roll Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.