We've had a fair amount of lobster roll discussion here on Serious Eats. Even a video about this traditional New England summertime fare. But we've never offered a recipe for this iconic treat--until now. After the jump, Jasper White's recipe for Classic Maine Lobster Rolls.
It's our first daily recipe from this week's Cook the Book offering, The Summer Shack Cookbook.The Summer Shack is White's mini-chain of restaurants that serve classic, simple, and comforting seaside fare. The cookbook is a collection of recipes, how-tos, and an overall guide to every kind of shore food you'd want to eat.
Classic Maine Lobster Rolls
Cook the Book: Classic Maine Lobster Rolls
About This Recipe
|This recipe appears in:||Photo of the Day: Lobster Bread|
- 4 New Englandstyle hot dog buns
- 4 tablespoons unsalted butter, softened
- 4 Boston or Bibb lettuce leaves, washed and dried
- Lobster Salad (recipe follows)
- 4 dill pickle spears
- Potato chips
- 1 pound cooked lobster meat or 5 pounds live lobsters
- 1 small to medium cucumber (4 to 5 ounces), peeled, seeded, and cut into 1/4-inch dice
- 2 or 3 small scallions, trimmed and thinly sliced
- Freshly ground black pepper
- Kosher or sea salt, if needed
Heat a lO-inch skillet over medium heat. Spread the sides of the hot dog buns with the butter, using 1/2 tablespoon on each side. Place the buttered buns in the hot pan and toast, without moving, until golden brown on one side, about 1 minute. Turn and cook the other side, about 1 minute more. Remove from heat.
Open buns; place in paper bun holders or on small plates. Place a lettuce leaf to the side of each bun. Divide lobster salad evenly among them. Serve with pickles and potato chips on the side.
If you are using live lobsters, steam them until fully cooked; allow to cool to room temperature. Crack and remove meat from claws, knuckles, and tails. Remove any cartilage from claws and the intestine from the tails.
Cut the lobster meat into 1/2- to 3/4-inch dice. If using whole lobsters, you can pick all the meat from the carcasses and add it to the meat, or freeze the carcasses for soup or stock.
Place the diced cucumber in a colander; let stand for at least 5 minutes to drain excess liquid.
Combine lobster, cucumber, mayonnaise, and scallions in a bowl. Season with a bit of pepper if needed; it is unlikely that salt will be needed. Cover with plastic wrap; chill for at least 30 minutes before serving.