New England Lobster Rolls

 

A lobster roll is made out of pieces of delicate, sweet, cooked lobster flesh just napped in a thin layer of mayonnaise and packed inside a top-split, white-bread hot dog bun gently toasted in butter. What is the best way to make the most of such a simple creation? It all boils down to attention to detail, as it does with many things.

 

Ingredients

4 lobster, about 1 1/2 pounds each

2 to 3 tablespoons mayonnaise

1/2 cup finely diced celery stalks

2 tablespoons finely minced chives (optional)

lemon juice (optional)

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter

8 Top-split hot dog buns

 

 

 

Preheat the oven to 350°F with the rack in the middle position. Meanwhile, prepare each lobster by inserting the point of a hefty chef's knife into the crack in the center of the shell, directly behind the eyes. Strongly press down, then break the head in half. Break off the tail and claws (including the knuckles) from the carapace using kitchen towels. Save all the carapace for another purpose. To keep the tails straight, press each one flat on the cutting surface and insert wooden skewers along their whole length.

 

In a heavy-duty rimmed baking sheet, place a wire rack. In the bottom of a big covered stockpot, place a steamer insert and 1 inch of water. Raise the water to a boil over high heat. Cover saucepan with a single layer of lobster claws and tails. Allow to steam for two minutes, then transfer to rack put on a baking sheet (lobsters may still quiver slightly as a reflex reaction; don't worry, they're dead). Rep with the leftover lobster.

 

Move to the oven and bake for 7 minutes, or until the claws reach 135°F in the middle as measured with an instant-read thermometer. Take the claws and place them on a big platter. Proceed to roast until the tails reach 135°F in the middle, about 7 to 15 minutes more (depending on the exact shape of tails). Remove from oven and place on a platter with claws. Extract the flesh from the shells as soon as the lobster is cold enough to handle, using kitchen shears, lobster crackers, and/or the back of a hefty cleaver to help shatter the shells.

 

Transfer the meat to a large mixing basin and cut it into 1/2-inch to 1-inch bite-sized pieces. Then coat, add mayonnaise, and mix thoroughly. Place in a wire mesh strainer or a large colander put in a dish. Place in the refrigerator for at least 1 hour to drain and chill. Any drippings should be discarded. Combine the lobster, celery, and chives in a mixing bowl. Season with lemon juice, salt, and pepper to taste. Place aside.

 

In a large, heavy-bottomed pan over medium-low heat, melt 1 tablespoon of butter. Swirl the pan to coat it. Place four buns with one cut side down on a baking sheet. Cook, gently pushing on the buns and rotating them about the pan, until golden brown on the first side. Remove from pan and toast the second side with another tablespoon of butter. Rep with the second batch of buns. Distribute the contents evenly between the buns and serve immediately with pickles and potato chips.