Can I just say what every non-Floridian Disney Fan is thinking? I HAVE SEVERE FOMO ABOUT THE PARKS BEING OPEN. While I have NO immediate plans to go back because lets be real, its not safe to travel right now, I really am feeling like Disney is calling me. Especially with the modified Food and Wine Festival opening at Epcot.
While Epcot has never been my favorite park it always does one thing right, FOOD. There's a reason the festivals that are held throughout the year bring millions of people and dollars into Orlando. They are a chance to experience global flavors in one place while also getting to enjoy the Disney magic. So while I was reading through the menus of the various booths for the current festival one item caught my eye, the lobster roll at Hops and Barley. Looking at the description I gasped in horror. THEIR LOBSTER ROLL USES MAYO! For those of you who may not know there is a huge debate around lobster roll styles up here in New England. There is the typical "Maine" style that is a lobster salad with mayo and herbs or the "Connecticut" style which is served hot with drawn butter. I understand that most people throughout the country think a lobster roll utilizes mayo but they are missing out on the best way to have lobster! Theres a reason that when we eat fresh cracked lobster we dip it in butter not mayo, its just superior and boosts the meaty flavors of the shellfish. So I decided that I would try making my own lobster rolls at home, the RIGHT way.
Now, living in Maine for school I have been spoiled with access to some great seafood. However in my tiny Vermont town there isnt a seafood market nearby so I headed to the grocery store and picked up four lobsters. To cut down on dishes (and because the idea of boiling an animal alive gave some family members the willies) I had the guy behind the seafood counter steam them for me. They retained their heat throughout the car ride home and as soon as I get in the house I started cracking them and picking out the meat. Meanwhile my mom started toasting some brioche buns to a lovey golden brown and melting some butter in a saucepan. Picking the meat took awhile because I was NOT leaving any of those sweet nuggets behind.
After the buns were nice and toasty, the butter was melted and a bit frothy I tossed the meat in with the majority of the butter, putting some aside to top the rolls when done. The meat was then spooned generously onto the waiting buns. Now, looking back it could have used a green element to really make the dish pop. Like a leaf of lettuce under the meat but I was craving that unadulterated flavor for lobster.
The great thing about making these at home was I got to control the portions. I was able to get six lobster rolls out of four lobsters and as you can tell from the picture above they were LOADED with meat. So while I miss Disney and Food and Wine, I really think I may have made the superior version. It was dripping in butter and stuffed to the gills with tender morsels of meat. After a spritz of lemon it was truly heaven.
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