Best Of Both Worlds Lobster Roll Food
BEST-OF-BOTH-WORLDS LOBSTER ROLL
Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out. Trust.
Provided by Chris Morocco
Categories Bon Appétit Sandwich Shellfish Lobster Boston Summer Lunch Dinner Seafood
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fit a large pot with a steamer basket and pour in water to come to top of basket. Place over high heat. If desired, dispatch lobsters by using a sharp chef's knife (and one fell swoop) to split the front section of each between the eyes. Place lobsters in pot, cover, and steam (the pot should be actively filled with steam) until shells are bright red and tails are curled, 6-8 minutes. Let sit until cool enough to handle, 12-15 minutes.
- Meanwhile, mix mayonnaise, celery, lemon zest, lemon juice, and 1 Tbsp. chives in a medium bowl to combine; season dressing with salt and pepper.
- Remove lobster meat from shells and cut into large pieces; discard shells. Melt butter in a large saucepan over medium heat; transfer 2 Tbsp. melted butter to a small bowl and set aside for brushing buns. Add lobster meat to remaining butter in saucepan and toss to coat. Cook, tossing occasionally, until just warmed through (it should not be hot; you don't want it to overcook), about 4 minutes. Season with salt, then spoon lobster meat into bowl with dressing with a slotted spoon and gently toss to coat.
- Heat a dry large skillet over medium. Brush reserved butter over outsides of buns. Toast, buttered side down, until golden, about 3 minutes per side.
- Line each bun with a piece of lettuce and spoon in dressed lobster; top with more chives.
- Do Ahead
- Lobsters can be cooked and shelled and dressing can be made 1 day ahead. Cover and chill separately.
BEST-OF-BOTH-WORLDS LOBSTER ROLL
Number Of Ingredients 9
Steps:
- Fit a large pot with a steamer basket and pour in water to come to top of basket. Place over high heat. If desired, dispatch lobsters by using a sharp chef's knife (and one fell swoop) to split the front section of each between the eyes. Place lobsters in pot, cover, and steam (the pot should be actively filled with steam) until shells are bright red and tails are curled, 6-8 minutes. Let sit until cool enough to handle, 12-15 minutes.
- Meanwhile, mix mayonnaise, celery, lemon zest, lemon juice, and 1 Tbsp. chives in a medium bowl to combine; season dressing with salt and pepper.
- Remove lobster meat from shells and cut into large pieces; discard shells. Melt butter in a large saucepan over medium heat; transfer 2 Tbsp. melted butter to a small bowl and set aside for brushing buns. Add lobster meat to remaining butter in saucepan and toss to coat. Cook, tossing occasionally, until just warmed through (it should not be hot; you don't want it to overcook), about 4 minutes. Season with salt, then spoon lobster meat into bowl with dressing with a slotted spoon and gently toss to coat.
- Heat a dry large skillet over medium. Brush reserved butter over outsides of buns. Toast, buttered side down, until golden, about 3 minutes per side.
- Line each bun with a piece of lettuce and spoon in dressed lobster; top with more chives.
- Do Ahead: Lobsters can be cooked and shelled and dressing can be made 1 day ahead. Cover and chill separately.
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- Rinse the lobster meat and pick through for any loose shells. Drain throughly so the mayo sauce doesn't get watery. Chop or tear into large chunks and set aside.
- In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt and ground black pepper. Taste for seasoning.
- In a large skillet over medium heat, melt 2 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Discard butter and juice released from the lobster and wipe out the skillet. Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.
- Load each bun equally with lobster meat and garnish with more chives if desired. Serve with potato chips.
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- Fit a large pot with a steamer basket and pour in water to come to top of basket. Place over high heat. If desired, dispatch lobsters by using a sharp chef’s knife (and one fell swoop) to split the front section of each between the eyes. Place lobsters in pot, cover, and steam (the pot should be actively filled with steam) until shells are bright red and tails are curled, 6–8 minutes. Let sit until cool enough to handle, 12–15 minutes.
- Meanwhile, mix mayonnaise, celery, lemon zest, lemon juice, and 1 Tbsp. chives in a medium bowl to combine; season dressing with salt and pepper.
- Remove lobster meat from shells and cut into large pieces; discard shells. Melt butter in a large saucepan over medium heat; transfer 2 Tbsp. melted butter to a small bowl and set aside for brushing buns. Add lobster meat to remaining butter in saucepan and toss to coat. Cook, tossing occasionally, until just warmed through (it should not be hot; you don’t want it to overcook), about 4 minutes. Season with salt, then spoon lobster meat into bowl with dressing with a slotted spoon and gently toss to coat.
- Heat a dry large skillet over medium. Brush reserved butter over outsides of buns. Toast, buttered side down, until golden, about 3 minutes per side.
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