^
Keep Westword Free
4

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

Ingredients

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

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

New England split-top hot dog buns, the outsides buttered and toasted on both sides in a skillet.

Directions

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.

For more from Pete, Barbara and Marczyk Fine Foods, visit the market website. And be sure to check out Pete's blog.

Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.