Monday, May 27, 2013
Recipe: Lobster Sandwiches
#1 -- Without Mayonnaise
4 (1 1/4-to 1 1/2-pounds) live lobsters
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup thinly sliced scallions
1/4 cup finely chopped peeled celery
1/4 cup celery leaves
1/4 cup chopped flat-leaf parsley
1/2 stick unsalted butter
3 garlic cloves, smashed
6 hot dog buns, preferably top-split
Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute. Fill buns with lobster.
#2 -- With Mayonnaise
1 carrot, diced
2 stalks celery
1 shallot, thinly sliced
4-5 sprigs of dill
1 c. white wine
4 c. water
Lobster tails and claws
1 tsp. Old Bay seasoning
1/2 c. mayonnaise
Salt and pepper
2 Tbsp. unsalted butter
Combine carrot, 1 celery stalk (diced), shallot, and 1 sprig of dill in a large saucepan. Cut 1 lemon in half, squeeze juice into saucepan and add juiced halves to the pot. Add whine, water and Old Bay. Bring to a boil. Once boiling, add lobster tails and return to a boil. Boil lobsters for 1 minute per ounce. Remove from heat and let sit for about 3 minutes. Strain and let cool.
Once lobster has cooled enough to handle, remove meat from the shells. Discard remaining solids. Dice lobster into bite sized pieces. Combine lobster, mayonnaise, and the juice of half a lemon. Finely dice remaining celery stalk and add to the mixture. Mince dill and add about 2 tsp. fresh dill to the mixture. Stir well and season to taste with salt and pepper.
Refrigerate until ready to serve.
Melt 2 Tbsp. butter in a microwave safe dish. Brush the inside of the French rolls with melted butter and broil until toasted to desired color. Spoon about 1/3 c. lobster salad per roll. Serve.