A Coastal Tradition: Lobster Rolls

With Santa Barbara Spiny Lobster season coming to an end, we spent the weekend celebrating this delicious treat. Finding fresh spiny lobster at local seafood markets can be difficult this time of year, but many markets and stores carry frozen traditional lobster from the North East as well as Australian spiny lobster tails.

We decided to make classic lobster rolls, which means you have a choice to make: the Maine style with lemony mayonnaise, or Connecticut style with melted butter. If you’re somewhat of a rebel, you can do a bit of both! (Adding more butter is always a good idea.) We chose mayonnaise, and spiced it up Caesar-style with a little Dijon mustard, red wine vinegar, Tabasco, Worcestershire sauce, garlic, capers and lemon.

We bought long brioche sandwich rolls, stuffed them with the cold lobster mix and topped it all with chopped green onions. It was delicious.

And it paired perfectly with the crisp Everyday Rosé in a can from Alloy Wine Works in Paso Robles. If you’re planning to eat outside, this is the perfect wine-on-the-go!

If you want to cook the lobster tails and prepare the meat yourself, read all about how to do it in this article in Edible Magazine.