CONNECTICUT-STYLE LOBSTER ROLLS WITH BUTTER
Steps:
- Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm.
NEW ENGLAND STYLE HOT DOG ROLLS/BUNS (FOR LOBSTER ROLLS ETC.)
These tasty New England style rolls are perfect for making lobster, clam, and scallop rolls, and are sold only in New England. Maine, New Hampshire and Massachusetts Restaurants and Clam Shacks all up and down the coast use these delicious rolls with high sides, that you can butter and grill for the BEST "Roll" ever! They are also GREAT steamed for hot dogs and great on the grill toasted for dogs, sausages or brats. Rich in eggs and butter, this dough is soft and tender and does not require excessive kneading. It is easy to make by hand and even easier if you have an electric mixer with a dough hook. FYI: Keep in mind that you can shape these yourself and not use the pan, but they won't come out nearly as high on the sides or as uniform in shape as they are supposed to. You can buy a New England Hot Dog Roll Pan at: http://www.kingarthurflour.com/shop/items/classic-new-england-hotdog-bun-pan. (This new pan makes 10 rolls) Preparation time includes time for the dough to rise.
Provided by Lindas Busy Kitchen
Categories Breads
Time 2h30m
Yield 1 dozen
Number Of Ingredients 11
Steps:
- Combine the yeast and sugar with 1/4 cup of the warm water in a large bowl, or in the bowl of an electric mixer. Let stand for 5-10 minutes until the mixture becomes frothy. This allows the yeast to "bloom.".
- Add the salt and flour.
- Lightly beat 2 of the eggs with the milk and add this mixture to the bowl.
- Melt 3 tablespoons of the butter, and add this as well.
- Have the remaining 1/4 cup warm water ready.
- If you are mixing by hand, add some of the water and begin to mix, adding the water as needed.
- If using an electric mixer, attach the dough hook and jog the machine (turn it on and off) until the dough begins to form. This prevents the flour from jumping out of the mixing bowl.
- Add the remaining warm water as needed. The dough usually takes the full amount.
- When a soft dough has formed, knead for 5 minutes by machine, or about 8 minutes by hand.
- This is a soft bread and does not require as much kneading as chewier types. The finished dough should be soft but dense, and should not be sticky.
- Shape the dough into a ball and lightly oil it with the salad oil. Place it in a large bowl.
- Cover with plastic wrap or a slightly damp towel, and let rise in a warm place for about 1 hour, until doubled in bulk.
- Punch the dough down and move to a work surface. Lightly dust the work surface with flour.
- Shape the dough into a square.
- Using a knife, cut the dough into 13 equal pieces. This is best done by cutting 12 pieces and using scraps to make the thirteenth. If there is not enough dough for the thirteenth piece steal a little pinch off the others.
- With the remaining 1 tablespoon butter, lightly grease a baking sheet that is at least 15" long.
- Shape the dough into uniform 7" long tubular pieces, (or buy a New England Hot Dog Roll pan from the site above). It is important that all the pieces be the same length.
- Place the tube in a line, side by side, down the center of the baking sheet, leaving a 1/2" gap between them.
- Put the pan in a warm place, and let rise a second time.
- Prepare a thick egg wash by mixing the remaining egg with 2 tablespoons water.
- After 15-20 minutes, the tubes of dough will have risen enough that they will be touching.
- Generously brush the tubes with egg wash, return the pan to the warm spot, and let the dough rise until almost doubled in size, 10-15 minutes.
- Preheat the oven to 350°F.
- Place the buns in the oven, and bake for about 30 minutes, until deep golden brown.
- Let the buns cool on the baking sheet for at least 15 minutes, then run a spatula under them to make sure they are not sticking to the pan.
- Using 1 or 2 spatulas, carefully lift the baked dough in one piece onto a rack to cool. It is crucial that you NOT let the buns break or tear apart.
- After 1 hour, when the baked dough is completely cooled, move it in one piece to a cutting board.
- Using a serrated knife, slice down the center of each tube. You will lose half a tube on each end (which is why you need 13 tubes to make 12 buns). The place where the tubes met is now the center of each bun.
- They will open naturally when it comes time to stuff them, but you can make a small incision to ensure that this happens.
- Wrap the buns in plastic wrap until ready to use. If you do not intend to use all 12 buns, freeze the extras, and defrost when needed.
- Note:.
- To infuse the dough with the delicate flavor of saffron, chop 1 teaspoon saffron threads and add to 1/4 cup water in a small pan.
- Bring the mixture to a boil over med-high heat, then remove from the heat.
- Let cool to lukewarm, and substitute for the 1/4 cup water added for mixing.
- Since the dough will be golden to start with, look for a dark brown top before removing from the oven.
Nutrition Facts : Calories 2787.8, Fat 97, SaturatedFat 41.2, Cholesterol 697.2, Sodium 2621.6, Carbohydrate 394.2, Fiber 14.6, Sugar 6.1, Protein 76.6
MAINE COAST LOBSTER ROLLS
Here is the simplest of recipes, brought to The Times in 2001 by Jason Epstein in the low, dispiriting weeks that followed the attacks on the World Trade Center and the Pentagon. He was inspired, he wrote, by the food writer M.F.K. Fisher's account of a disastrous love affair, and quoted her in his article about cooking for friends at that time: "We returned to the life that had been so real, like fog or smoke, caught in the current of air. We were two ghosts [but] very live ghosts, and drank and ate and saw and felt and made love better than ever before, with an intensity that seemed to detach us utterly from life." Thus, of course, lobster rolls.
Provided by The New York Times
Categories lunch, main course
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cut the lobster into 1/2-inch pieces and place in a bowl. Chop the celery into medium-fine pieces and stir into lobster. Stir in just enough mayonnaise to coat the lobster mixture.
- As is traditional in Maine lobster shacks, fry the rolls in a skillet or on a griddle in butter. Otherwise, toast them on both sides under a broiler. Add the lobster salad and sprinkle with paprika and a few capers.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 36 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
NEW ENGLAND LOBSTER ROLL
This New England classic sticks to tradition, but with a few easy enhancements. Michael Ruhlman dresses succulent chunks of freshly steamed lobster with homemade tarragon mayonnaise and adds crunchy celery, lemon, and cayenne for brightness. Pile it high in a butter-toasted split-top roll: it's heaven.
Provided by Michael Ruhlman
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Part 1: Add 1-2 inches of water to a large pot and cover with lid; bring to a boil over high heat. Place the lobsters into the pot, replace cover, and steam for 10 minutes.In a small bowl, combine minced shallots and lemon juice. Let macerate for 10 minutes.
- Place 1 cup homemade mayonnaise into a bowl. Add 2 tablespoons of the macerated shallots, along with 1 teaspoon of juices, to the mayonnaise. Add minced tarragon, and stir to combine. (Note: This makes enough tarragon mayonnaise for 4 lobster rolls). Slice celery stalks into thin strips lengthwise, then cut into ¼-inch dice. Set aside.
- Part 2: Prepare an ice bath by placing ice cubes in a large bowl of water. After 10 minutes of steaming, remove lobsters from the pot and immediately place in the ice bath to stop the cooking. Let chill, 5-10 minutes. Meanwhile, in a large bowl, combine the sliced celery and tarragon mayonnaise.
- Toast buns: Heat a skillet over medium heat. Spread softened butter over the inside and outside of the buns. Working in batches, open up the buns to place them flat on the skillet to toast, about 1 minute. Flip and toast the other side, 1 more minute. Repeat until all of the buns are toasted.
- Part 3: When cool enough to handle, break down the lobster. Use paper towels to absorb any liquid that drains out. First, twist off the tail from the body and set aside. Repeat with the legs (which you can save for stock or discard), claws, and knuckles. Remove the tail meat from its shell by splitting the underside of the tail in half lengthwise. Remove the meat from both halves and set aside (clean out the green tomalley or roe and discard).Use a knife or a lobster cracker to split the claw shells; remove the meat and set aside with tail meat. Crack the knuckle shells, remove the meat, and set aside with remaining lobster meat. Repeat with remaining lobster.
- Place a large mixing bowl on top of a kitchen towel. (This will keep the bowl stationary during whisking.) Into the bowl, add the egg yolk, a pinch of salt, 1 teaspoon lemon juice, water, and a pinch of cayenne pepper; whisk to combine. Begin emulsifying: whisk in a drop of olive oil, then whisk in a tablespoon in a thin steady stream. Switch to vegetable oil (since the strong flavors of olive oil can over power the may): add about 1/3 of it in a thin, steady stream while whisking continuously. Alternate whisking in olive oil and vegetable oil until all of the oil has been added. As the oil is whisked in, the emulsion will thicken, eventually holding a peak off the tip of the whisk. Taste the mayo; then whisk in remaining 2 teaspoons lemon juice, a few pinches of salt, and a pinch of cayenne to taste. Set aside. makes 1 1/2 cups. (Mayonnaise can be stored up to a week in the fridge.)
- Assembly: Roughly chop lobster meat into big chunks. Add a few tablespoons of the tarragon mayonnaise, just enough to coat the meat. Taste and adjust seasoning with salt, pepper, or more mayonnaise as needed. Place lobster salad into toasted buns. Garnish with lemon wedges and watercress, and serve.
NEW ENGLAND LOBSTER ROLL
If you are using live lobsters that you will cook yourself, the yield is about 25%. So for four pounds of live lobsters, you will end up with one pound of cooked meat (give or take a few ounces depending on the size of the lobsters. The smaller the lobster, the lower the yield). Prep time below does not include cooking time for lobster. Cooking times for live lobsters can be found here.
Provided by Martha
Time 10m
Number Of Ingredients 12
Steps:
- Place the cooked lobster meat in large bowl.
- In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, hot sauce, and salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.
- Brush both sides of rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.
- Divide the lobster salad between each roll per your preference. Some serve lettuce under the lobster salad but we like it without, your choice.
PERFECT LOBSTER ROLL
Our classic New England recipe is an ideal introduction to lobster rolls. Once you've mastered it, check out our regional takes below. Whichever version you choose, pair it with a chilled rose or crisp lager.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Steam Lobster: In a large pot lined with a steamer basket, bring 1 inch of water to a boil. Drop the lobsters headfirst into the pot and cover. Reduce heat to a simmer and steam until the shells just turn bright red, 12 to 14 minutes. To check for doneness, pull on an antenna; if it releases from the shell with little resistance, the lobster is properly cooked. (Many seafood markets will do the steaming for you -- just ask.)
- Extract Meat: Hold the tail in one hand and the body in the other; twist and pull to separate. For claws and legs, twist and pull where they're attached to the body. Use lobster- or nutcrackers or a mallet to crack the shells. To get all the meat out in one swift motion, insert a fork into the underside of the tail and push up. Then chop into bite-size pieces.
- Mix, Toast, and Fill: In a bowl, stir together mayonnaise, lemon juice, and salt. Fold in chopped lobster meat. Heat a large skillet (preferably cast-iron) over medium. Generously brush top and sides of buns with butter. (Top-split are narrower than side-split, so you get a greater ratio of lobster to bread.) Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Divide lobster meat among buns and serve, with lemon wedges and potato chips.
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- In a small bowl, combine the cooked lobster, mayonnaise, and black pepper and mix well. Set aside.
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