The Lobster Roll

Just east of the village of Amagansett, toward Montauk, the towns fall away, the trees disappear, the sky opens up, and the lush farmland gives way to sand and reeds and scrub in an area called Napeague. On the ocean side of this lonely stretch of Route 27, nestled in front of dunes, a sign announces "Lunch" at a shingle-style diner. As New York magazine explained, "Anyone who's ever been to a Hampton has seen the Lobster Roll, better known as Luncha weather-beaten roadside clam bar, no-frills seafood restaurant, and geographic point of reference that's as much a part of the South Fork as the Montauk lighthouse." The Lobster Roll is indeed an institution, evocative of carefree, casual summer eatingexactly the type of food in this book: Soups and appetizers such as New England Clam Chowder, Lobster Bisque, and Steamers and Broth Rolls and sandwiches that include Lobster Rolls and the Perfect Hamburger Perfect summer entrees like Lavender-and-Buttermilk Fried Chicken, Barbecued Ribs, and Grilled Leg of Lamb with Garlic and Rosemary Refreshing sides such as Creamy Coleslaw, Pickled Squash and Mint Salad, and simple recipes for summertime treasures like corn, tomatoes, and new potatoes Desserts like Strawberry-Rhubarb Pie and Raspberry-Peach Cobbler as well as drinks such as Homemade Berry-Citrus Iced Tea and Fresh Strawberry-Mint Lemonade The Lobster Roll has been dishing up this food for three decades to locals, tourists, and summer residents alike. This book is a celebration of that cuisine, with the restaurant's preparations adapted for home cooks, plus non-restaurant recipes for quick, simple dishes that take advantage of summer's fresh bounty. And the beautiful color photographs perfectly capture both the food and the regionthis book is what summer looks like, and this food is what summer tastes like.

JODI DELLA FAMINA is the author of three editions of <b>Jodi’s Shortcuts</b>, a guide to the Hamptons (with special emphasis on avoiding traffic jams) and <b>Celebrity Dish</b>, a fundraising cookbook, both self-published. She’s also the manager of the Red Horse Market, a specialty food shop, in East Hampton. Jodi lives in New York City and East Hampton. <br><br>ANDREA TERRY is the owner of the Lobster Roll in Amagansett, which has been in business for more than thirty years. The Terry family came to Long Island from England in 1635. Andrea lives in Montauk.

oysters on the half shell

We find that oysters are easier to open if you chill them first for approximately 15 minutes, directly in the freezer or simply on ice.

24 oysters, rinsed and shucked (see Sidebar, page 22)
4 lemon wedges
Cocktail Sauce (recipe follows)
Mignonette Sauce (recipe follows)
Remoulade (recipe follows)
Tabasco sauce (optional)

Serve the oysters in a large bowl filled with crushed ice, lemon wedges, and ramekins of the sauces. Have a bottle of Tabasco sauce available for those who like an added kick.

cocktail sauce

1 cup Heinz ketchup
1 lemon, juiced, to yield 2 tablespoons fresh lemon juice
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1 to 2 drops Tabasco sauce (optional)

In a medium bowl, combine all the ingredients. Refrigerate for 30 minutes before serving.

mignonette sauce

1/2 cup red wine vinegar (feel free to substitute champagne vinegar or flavored vinegar)
2 shallots, minced
1 tablespoon chopped fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste

In a small bowl, whisk together the vinegar, shallots, and parsley. Season with salt and pepper and refrigerate until ready to serve.

remoulade
Makes about 3 cups

2 cups Hellmann's mayonnaise
3 tablespoons green sweet relish
2 garlic cloves, minced
2 teaspoons capers
1 tablespoon anchovy paste
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste

In a medium bowl, combine all the ingredients. Refrigerate for several hours to allow the flavors to marry.

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Excerpted from The Lobster Roll: {And Other Pleasures of Summer by the Beach} by Jodi Della Femina, Andrea Terry
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.