The World Famous Maine Lobster Roll Food
THE WORLD FAMOUS MAINE LOBSTER ROLL
Provided by Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into 1/2 inch dice. You may pick all the meat from the carcass and freeze the carcass for soup or broth. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add them 30 minutes before serving with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.;
- Place a stainless steel mixing bowl on a damp cloth to keep the bowl from sliding around. Add the egg yolk, mustard and tarragon to the bowl and whisk until blended. Drizzle the oil into the bowl while whisking constantly. Be sure that the mixture is smooth and well blended at all times. Stop adding the oil periodically to allow yourself time to catch up; when there is no oil visible, continue adding and whisking. When half the oil is added, add 1 teaspoon of the lemon juice. Alternate between the remaining oil and lemon juice, whisking all the while, until both are incorporated. Whisk in the ice water. (The water stabilizes the mayonnaise, which prevents separating, a common flaw of homemade mayonnaise.) Season to taste with salt and pepper and cayenne. Whisk. Store in a small container, covered and refrigerated, until needed. To assemble the roll, prepare the lobster salad and chill for at least 30 minutes. Preheat a large heavy skillet over medium low heat. Lightly butter both sides of each bun. Place in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When they are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate. Garnish with pickles and potato chips. Serve at once.
THE WORLD-FAMOUS MAINE LOBSTER ROLL
Provided by Food Network
Categories main-dish
Time 46m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Prepare the lobster salad.
- If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
- Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.
MAINE COAST LOBSTER ROLLS
Here is the simplest of recipes, brought to The Times in 2001 by Jason Epstein in the low, dispiriting weeks that followed the attacks on the World Trade Center and the Pentagon. He was inspired, he wrote, by the food writer M.F.K. Fisher's account of a disastrous love affair, and quoted her in his article about cooking for friends at that time: "We returned to the life that had been so real, like fog or smoke, caught in the current of air. We were two ghosts [but] very live ghosts, and drank and ate and saw and felt and made love better than ever before, with an intensity that seemed to detach us utterly from life." Thus, of course, lobster rolls.
Provided by The New York Times
Categories lunch, main course
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cut the lobster into 1/2-inch pieces and place in a bowl. Chop the celery into medium-fine pieces and stir into lobster. Stir in just enough mayonnaise to coat the lobster mixture.
- As is traditional in Maine lobster shacks, fry the rolls in a skillet or on a griddle in butter. Otherwise, toast them on both sides under a broiler. Add the lobster salad and sprinkle with paprika and a few capers.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 36 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
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- Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
- Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
- In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended.
- Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.
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