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.
NEW ENGLAND LOBSTER SPREAD
For World Tour - USA-New England If you ever have any leftover lobster - this sounds like a great way to use it! Recipe source: Bon Appetit (July 1985)
Provided by ellie_
Categories Spreads
Time 2h9m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- in a small bowl combine all ingredients except for the crackers.
- Cover and chill mixture for at lesst 2 hours.
- Serve on crackers.
Nutrition Facts : Calories 105.5, Fat 6.8, SaturatedFat 1, Cholesterol 53.2, Sodium 299.5, Carbohydrate 4.7, Sugar 1.2, Protein 6.4
NEW ENGLAND LOBSTER CHOWDER
From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. For a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving.
Provided by Molly53
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the onion in the fat until translucent and lightly golden.
- Strain and reserve the fat, discarding the onion.
- To two tablespoons of the fat, add the crushed soda crackers.
- Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
- Add seasonings to taste, the remainder of the strained fat and the hot cream.
- Serve with chowder crackers.
Nutrition Facts : Calories 172.2, Fat 13.8, SaturatedFat 8.6, Cholesterol 50.2, Sodium 78.2, Carbohydrate 8, Fiber 0.1, Sugar 0.4, Protein 4.8
LOBSTER DIP
Always a big hit. Make in a day in advance and take out when needed. Will go quickly!
Provided by CHEF-GIRL-L-DEE
Categories Appetizers and Snacks Seafood
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish. Continue mixing until smooth. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 86.3 calories, Carbohydrate 0.7 g, Cholesterol 34.7 mg, Fat 7.9 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 101.1 mg, Sugar 0.2 g
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