Lobster Roll Post Without Pearl's Is Strange
On Food & Wine's blog last week Jen Murphy posted about lobster rolls in New York (and one spot in Portland, Me.) and somehow managed not to include a comment from Rebecca Charles, chef-owner of Pearl Oyster Bar, who certainly popularized the lobster roll in NYC. In opening Pearl in 1997 Rebecca introduced the lobster roll to those unfortunate New Yorkers who'd never eaten one on the coast of Maine.
Here's her lobster roll recipe, from the fine book she wrote with Deborah DiClementi, Lobster Rolls and Blueberry Pie.
Rebecca Charles' Lobster Roll
Ingredients:
4 (1-pound) lobsters or 1 pound lobster meat
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 tablespoon fresh lemon juice
1/4 tablespoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
4 top-loading hot dog buns
Garnish: chopped chives
Preparation
Immerse lobsters in rapidly boiling water. Cook about 7 to 10 minutes or until done. Plunge lobsters in ice water for 10 minutes to stop cooking, and cool thoroughly; drain. Separate tail and claws from the body; discard body. Crack shells, and remove meat, discarding shells and cartilage. Chop meat into 1/2-inch pieces.
Combine lobster, mayonnaise, and next 4 ingredients. Cover and chill until ready to serve.
Melt butter in a large nonstick skillet over medium-high heat. Press open buns, and place in skillet, turning to coat both sides. Cook buns until golden brown on both sides.
Fill bun with lobster filling, and sprinkle with chopped chives, if desired. Serve with shoestring French fries and baby lettuce, if desired.
Yield
4 servings
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