Like many of you, I may not have achieved the elusive Best Summer Ever. But I’m still pretty happy about Summer 2012. I worked hard, played hard, and even found time to slow down to enjoy some me-time. I only regret two things: 1) not eating any ice cream (whaaaat), and 2) not eating more lobster rolls. I foresee a random, inappropriate ice cream craving sometime this winter. But the lobster rolls? I can take care of that craving now.
The one lobster roll I did have this summer was from Red Hook Lobster Pound at Smorgasburg. I got the Connecticut style lobster roll, smothered in warm butter. Good lord, it was divine. But in the real world, i.e. my kitchen and not an amazing market of gluttony, I need at least one thing that resembles a vegetable on my plate. Or else I’ll get a panic attack. So I opted for the Maine style lobster roll at home (mayo, celery, spices), with a few extra greens. Nothing like freshly toasted buttered buns stuffed with homemade mayo and chilled, crunchy lobster filling after a long day. Now go make your own before autumn officially arrives.
Makes 2 rolls
8 oz shell-on lobster tail, thawed
1/2 celery stalk, minced
2 tablespoons homemade mayonnaise (see below for recipe)
2 tablespoons chives, chopped
Squeeze of lemon juice
Salt and pepper
2 tablespoons softened butter
2 hot dog buns, preferably top-split buns
Small handful of your favorite salad greens
In a large pot fit with a steamer basket, bring 3 inches of water to a boil. Reduce heat to medium-high. Place lobster tail in steamer basket and cover with lid. Cook for approximately 10 minutes, until shell is red, and meat is pink and firm. You’re better off slightly overcooking this than undercooking. Remove lobster tail and let it cool to room temperature. Using a lobster cracker or just a big chef’s knife, crack open the shell and peel it off. Remove and discard the vein running down the length of the top side of tail with a paring knife, if you see one. Roughly chop lobster meat into small chunks.
In a medium bowl, combine lobster meat with celery, mayonnaise, chives, lemon juice, and salt and pepper to taste. Cover and refrigerate until ready to serve.
Spread butter inside hot dog buns and toast roll until golden brown. Line buns with salad greens, then stuff with lobster mixture. Serve immediately.
Makes about 1 1/2 cups
Adapted from Stonesoup
1 whole egg at room temperature
2 teaspoons dijon mustard
1 teaspoon red wine vinegar
2 teaspoons lemon juice
1 1/2 cups canola oil
Crack egg into a medium bowl. Add mustard, vinegar, lemon juice, and a pinch salt. Whisk to combine.
Keep whisking (with your strong arm!) while you slowly add the oil. Start with a very thin stream and slowly pour more at a time until most of the oil is incorporated. Only then can you stop whisking.
Pour mixture into food processor. Give it a few pulses and it will finally look like mayonnaise. Season to taste. If the mayo is too runny, add a little more oil. If too firm, add a little water.