Pink of Perfection

I’ve had lobster on the brain all weekend. For starters, I blame a friend who waxed poetic about the glorious deals that could be procured at the Red Hook Lobster Pound. So when I found out these guys would be dishing out rolls at the weekend’s food truck festival on Governor’s Island, I couldn’t look up the ferry schedule fast enough.

Here’s what I can tell you: the ferry to Governor’s Island departs Manhattan from a really beautiful building. The ride there is positively lovely and free. Governor’s Island is filled with old historic buildings and looks a lot like Harvard Yard. You can rent bicycles and settle in for a picnic at the point. It’s all exceedingly pleasant.

But if you arrived hungry on Sunday, you may soon have been hangry (hungry meets angry). People waited in line for hours only to see trucks run out of food or be closed down by the health department. People were not happy. My lunch was Cheez Doodles from a vending machine. So we boarded the return ferry back to the main land and ate hamburgers.

But I could not get these lobster rolls out of my brain! So I suggested to Sebastian on Labor Day that we go buy two and be just like Annie and Alvy. Turns out my husband has a soft heart and doesn’t like the idea of throwing live crustaceans into boiling water. My fix would need some fixing.

You know what’s a heck of a lot cheaper than lobster and way easier to deal with? You got it: shrimp. So we made these fantastic shrimp rolls instead. I’ve long loved the idea of this adaptation for the budget-minded, and I’m happy to report these were crazy delicious. Serve with sliced tomatoes and corn on the cob for one of my new favorite summer meals. Craving: sated.

Tarragon Caper Shrimp Rolls
adapted from Bon Appetit
Serves 2

2 tablespoons mayonnaise
2 teaspoons drained capers, finely chopped
2 teaspoons shallot, minced
1 teaspoon chopped fresh tarragon
a few dashes hot pepper sauce (or more), to taste
2 tablespoons finely chopped celery heart with leaves
2 teaspoons butter, room temperature
2 soft sandwich rolls or 2 hot dog buns
1/3 pound cooked peeled deveined large shrimp, each cut horizontally in half
Thinly sliced butter lettuce (optional)

Mix first 5 ingredients and in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. Cover and chill.

Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Toss shrimp with mayonnaise mixture (add more crunch and extend the shrimp salad with the shredded lettuce). Pile on top of buns, and serve.

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