Cooking with Pete and Barb Marczyk: Lobster roll
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
Ge used to it, says Barb: Lobsters are just slightly less expensive that Prada. But on the upside, lobster rolls are one of summer's most irresistible indulgences, and the buns -- classic split-tops from the East Coast -- are under $5 a bag, and, according to Barb, you don't want to use anything else. "They make this dish," she insists.
The recipe calls for two lobsters, and Pete says that you should bag the males. "The males have more claw meat" he notes. The ingredient list is simple -- lobster meat, celery, mayonnaise and a quick twist of black pepper -- and unless you want to upset Barb -- she who is the Queen Bee of Marczyk's -- don't fuck with it. "The ingredients are few. There's no onion, no garlic, no spices, no herbs, and no low-fat of fake mayo. Please don't mess with the purity of it."
Classic New England Lobster Rolls
2 1.5-pound lobsters cooked, torn into bite size pieces and reserved in a bowl. 2 stalks celery, diced fine and refreshed in a bowl of cold water for 5 minutes. Drain. Best Foods mayonnaise, enough to your taste. Dash of freshly ground pepper 2 tablespoons salted butter
New England split-top hot dog buns, the outsides buttered and toasted on both sides in a skillet.
Mix the lobster, celery, mayonnaise, and a quick grind of pepper in a bowl. Let the mixture sit for about 30 minutes. Adjust for taste. Open rolls and fill generously with the lobster mixture.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.