Lobster Rolls for Two
Few dishes capture the essence of Maine coastal cuisine like the classic lobster roll. Bursting with succulent lobster meat nestled in a soft brioche bun, this New England favorite is both simple and indulgent. Here is Heidi Larsen’s lobster roll recipe, without the butter, from the foodiecrush.com blog.IngredientsThree, one-pound lobsters1/3 lb. cooked lobster meat (claw and tail), diced roughly2 tablespoons mayonnaise1 1/2 teaspoons lemon juice1/2 teaspoon lemon zest2 tablespoons finely chopped celery1 1/2 teaspoons finely chopped chives Salt and freshly ground black pepper, to taste2 top-split hot dog brioche buns1. In a large stock pot, add seaweed, salt and live lobsters to 2 inches of water and bring up to a boil. Steam for 15 minutes for three, one-pound lobsters. Pour out hot water and cover the cooked lobsters in ice until cooled.Remove the meat from the claws and tail. Remove any red roe (and keep for stock) and rinse off the brown “tomalley”, i.e., the liver and pancreas of the lobster and discard.2. Cut the lobster into rough bite-sized chunks. Refrigerate all but a third of a pound of the cooked lobster. (Save approximately 2/3rds of the lobster mixture for breakfast burritos and lobster bisque the next day.)3. In a large bowl, combine the lobster meat, mayonnaise, lemon juice, zest, celery, and chives. Add salt, pepper. Mix gently to avoid breaking up the lobster.4. Tear out the center of the bun lengthwise, to create space for the lobster filling. If desired, lightly toast the buns: Heat a skillet over medium heat, add butter, and toast the inside of the buns until golden.Spoon the lobster mixture generously into each bun. Serve immediately, with potato chips.
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