Monday, June 25, 2012

Rock Lobster

This weekend I finally felt like it was officially summer. I spent time at my home in Rhode Island where I relaxed at the beach and cooked up some delicious summery meals. New England summers are all about fresh fish, colorful berries and green leafy veggies, so what better way to enjoy the warm weather then with some tasty New England Lobster Rolls.
Lobster Rolls
1 pound fully cooked lobster meat or 2 (3 1/2 pound) live lobster
1/2 cup celery, chopped
1/2 cup good mayonnaise
1/2 tablespoon fresh tarragon
1/2 tablespoon dill
1 teaspoon lemon juice
Kosher or sea salt
Freshly ground pepper
New England-style hot dog buns (these are slit on the top and the best for lobster rolls)
2 to 3 tablespoons butter, melted
Pickles and potato chips
1. Place live lobsters in a large pot of boiling water. Cook about 5 minutes per pound.
2. Once lobsters are cooked remove from boiling water and place in a bowl in the fridge until cooled, about 25 minutes.
3. After the lobsters have cooled use a cleaver to crack and remove the meat from the claws, knuckles and tails. This is a bit of a messy, juicy process so wear an apron!
4. Cut the meat into 1/2-inch dice and place in a large bowl. Add the mayonnaise, celery, dill, tarragon, salt, pepper and lemon juice. Mix well and chill for about 30 minutes.
5. Heat a grill or broiler to high and toast buns until browned. Remove from heat and brush with melted butter. Pile on your lobster meat and serve with pickles and potato chips. Eat immediately and enjoy!

Yield: about 5 lobster rolls

No comments:

Post a Comment