Lobster Rolls

I mentioned this recipe to a friend of mine at work and he stopped what he was doing and went into this long and drooling story about lobster rolls. After listening to him I may have to take up a college friend on an offer to go on a lobster roll tour of the east coast. Probably not a true CollegeCookbookProject recipe unless you find the lobsters on sale.

For the lobster:

1 tablespoon kosher salt, plus more as needed

2 (1-1/2-pound) whole live lobsters

3 whole black peppercorns

1/4 bay leaf

1 cup water, plus more for steaming the lobsters

6 tablespoons unsalted butter (3/4 stick), cut into 1/2-inch cubes and chilled

1 tablespoon finely chopped tarragon leaves

1 1/2 teaspoons freshly squeezed lemon juice

Freshly ground black pepper

For the buns:

2 tablespoons unsalted butter (1/4 stick), softened

4 top-split hot dog buns


For the lobster:

Fill a large pot with a tight-fitting lid with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.)

Bring the water to a boil over high heat. Add the lobsters, head first, to the pot, cover, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobsters are bright red, about 14 minutes from the time they go into the pot. Check their doneness by pulling on an antenna: If it comes out with no resistance, the lobster is done.

Remove the lobsters from the pot. When cool enough to handle, remove the meat from the shells (reserve half of the shells; discard the rest). Coarsely chop the meat and set it aside. (You should have about 2 cups.)

Place the reserved lobster shells, peppercorns, bay leaf, and measured water in a medium saucepan over high heat and bring to a boil. Boil until reduced to 1 tablespoon. Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a small saucepan.

Place the small saucepan with the lobster broth over medium-low heat and whisk in one piece of the butter at a time until all of the butter is incorporated. Add the tarragon and lemon juice and stir to combine. Fold in the reserved lobster meat and cook until just heated through. Taste and season with salt and pepper as needed. Remove from heat and set aside.

For the buns:

Heat a large frying pan over medium heat. Spread the butter on the outside of the buns. Toast the buttery buns in the pan until golden brown, about 1 to 1 1/2 minutes per side. Divide the warm lobster salad among the buns and serve immediately.

From: Chow


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