Massachusetts and Lobster Roll Goodness

Massachusetts is rich in history and steeped in many of America’s firsts. The First Thanksgiving, the first telephone, the first post office and the first subway system are all a part of Massachusetts’ history.

Located in Boston Harbor, Massachusetts first lighthouse is also the oldest lighthouse in America. The Boston Light was built in 1716 to warn of approaching enemy vessels. Not only is this historical lighthouse still standing, it is also the only light station that continues to employ an official lighthouse keeper.

No one is really sure who abandoned a rocking horse in a field in Lincoln, Massachusetts in 2010, but the idea of leaving rocking horses in the field caught on. Polyhenge now has over 30 seemingly abandoned horses. No one knows why or how the old ponies get there, or who it is that re-arranges the collection. It’s a roadside mystery that charms the locals and tourists as they drive by.

Naturally we couldn’t visit Massachusetts without exploring a few of their strange laws. For example, it is against the law to put tomatoes in clam chowder. Now as a fan of a thick creamy clam chowder I would tend to agree. Manhattan can keep theirs.

It’s also against the law to take a lion to the movies or put a gorilla in the backseat of your car. Which begs the question – who are these people?

One thing that is certain, the seafood of Massachusetts is delicious. Fresh clams. Fresh lobster. Fresh everything. One of my favorite “treats” has to be a simple Lobster Roll.

Easiest Best-Ever Lobster Rolls
3 (12-oz.) Lobster Tails
1/4 cup Butter, divided
4 Split-top Hot Dog Buns
2 tablespoons snipped Chives
Kosher Salt to taste
Fresh Black Pepper to taste
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
1 Lemon for serving

Note: If you live in a part of the country (as I do) that do not sell Split-Top Hot Dog Buns, you could bake your own or use Italian Hoagie Rolls instead. Most well-stocked markets carry fresh Hoagie Rolls in their bakery section. Simply split the top open when ready to toast and fill.

With sharp kitchen scissors or a knife, carefully cut the top of the lobster tail shell down to the tip of the tail,. Lift meat up to rest on the shells. Place tails in the steamer basket of an INSTANT POT PRESSURE COOKER. Pour 1/2 cup of water with 1/2 cup of beer into the insert of the cooker. Place basket with tails into the insert pot. Lock lid to seal. Set Instant Pot cook time for 1 minute. Note: It will take about 15 minutes for pressure to build. When one minute at full pressure is up, cancel (shut off cooker) and force release the pressure.

Remove basket from pot, remove tails and let cool enough to handle. Remove meat, chop and set aside.

Split roll tops to open. Melt 2 tablespoons of butter and brush all over cut sides of hot dog buns. Heat a large skillet on medium heat and add buns, cut side down. Let toast until golden, 1 to 2 minutes.

When buns are toasted, remove from pan and add remaining butter. Reduce heat to low. When butter has melted add lobster and cook, stirring constantly to coat lobster with butter while heating meat through, about 4 minutes.. Remove from heat once the chopped lobster meat is completely coated in butter. Season lobster meat with salt, pepper, garlic powder and smoked paprika. Toss to mix and distribute the seasonings.

Fill toasted buns with lobster. Snip chives, scatter over the lobster meat. Cut lemon into wedges to serve alongside the rolls. Serve and enjoy.