gastronomic nomad: A New All-American Eat: Lobster Roll Hot Dog

CAUTION before reading further. If you don't like deliciousness and straight over the top crazy food porn, do not read any further. Pictures may cause your brain to overload in pure excitement and lobster lust. Sneak peak of what is to come with this lobster roll hot dog.

Lobster roll hot dog. Wait. Is that what I really think it is? Yep. I went there. July being National Lobster Month and today, Monday July 23rd, being National Hot Dog Day, I thought there was nothing more appropriate than to combine two of my favorite things to eat during the summer: sweet, luscious lobster tossed in a bit of mayo, lemon juice, baby fennel (okay, I know this is a big no-no to the classic but it was a great addition), and chives topping a juicy grilled all-beef hot dog all wrapped up in a lightly charred buttered brioche bun. No brainer here! The split hot dog acted as a cup to hold the chilled lobster filling in place. The crunch from the baby fennel added some texture to the hot dog. The cool filling and the sizzling hot dog played a nice contrast in temperature.

Before shot.

After shot.

There is a plethora of lobster roll options in NYC from Luke's Lobster to Ed's or Red Hook Lobster Pound. And the best part is that they all come to your door with their mobile trucks. The argument on who serves the best lobster roll will always be hotly contested by their loyal fans. But none of them offer lobster on grilled hot dogs!

This year, the cost of lobster is at an all-time low due to an excess in the lobster population because of our warm winter. Supply and demand working in tandem. :) So there is no excuse why you can't gather the family together and indulge in this decadent take on two all-American classics. While I may not be heading to Maine this summer, I can bring a little bit of Maine to me with some fresh Maine lobster. Isn't the world we live in grand?

Happy lobster-dog day!!

LOBSTER ROLL HOT DOG

Serves 2

INGREDIENTS
Meat from 1 1/4 lb fresh Maine lobster, cut into rough chunks
1 tbsp baby fennel stalk, chopped finely
2 tbsp mayonnaise
1 tsp fresh lemon juice
Pinch of salt and freshly ground black pepper

2 top-split hot dog buns (or regular hot dog buns with ends cut off)

1/2 tbsp unsalted butter
2 all-beef hot dog franks, split down the center
1 tsp chives, snipped

DIRECTIONS
1. In a medium size bowl, mix lobster, baby fennel, mayo and lemon juice together. Season with salt and pepper to taste. Chill in refrigerator until ready to use.

2. In a skillet, melt butter over medium-high heat and grill outside and top of the bun, approximately 2-3 minutes per side. Remove from skillet and reserve on side until the hot dog is ready.

3. In same skillet, butterfly the split hot dogs and grilled both sides of the frank until lightly charred and cooked, approximately 4-5 minutes per side.

4. Remove hot dog and put a frank in each bun. Top with the reserve lobster and fill into the split top of the dog. Using kitchen shears, snip chives on top of each hot dog. Serve immediately with kettle chips and pickle slices.