In anticipation of summer’s arrival, lobster was on my mind. Nothing beats a hunk of fresh lobster meat mixed with mayonnaise, a squeeze of lemon juice and diced celery on a buttery grilled bun. Lobster rolls are a true New England favorite. I learned from the lobster master, chef Jasper White, while in culinary school. He’s famous for his pan-roasted lobster in the shell.
There are numerous ways to make lobster salad, with the addition of herbs, dried spices or various dressings. Give your lobster salad an interesting spin with a pinch of cayenne or some fresh chopped tarragon or chives. Just don’t forget to serve your lobster roll with some classic Cape Cod potato chips!
- Four 1 to 1 1/4 pound lobsters
- 1/4 cup mayonnaise
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup celery, finely diced
- 2 tablespoons fresh lemon juice
- Pinch of paprika (optional)
- 4 top-split hot dog buns or brioche rolls
- Butter for toasting the buns
Prepare an ice-water bath using a very large bowl. Cook the lobsters in a large pot of boiling salted water. Boil until the lobsters turn bright red in color, about 10 minutes. Using tongs, carefully take the lobsters from the boiling water into the water bath, this will stop the cooking process. Let the lobsters sit for a few minutes, then drain. Crack the shells and remove all the meat from the lobsters. Remove the vein and cut meat into 1/2 inch pieces. In a large bowl, mix the lobster with the mayonnaise and season with salt and pepper. Stir in the celery, lemon juice and paprika, if using. Mix just until blended. The lobster meat can be prepared a day ahead and refrigerated. Combine with the other ingredients when ready to serve.
Heat a large skillet. Brush the buns with butter and toast until golden brown on both sides. Transfer the buns to a plate and fill with the lobster salad and serve. Serves 4.