A Lobstar Sandwich!
There are an ongoing debates in regards to the ingredients for the perfect lobster roll. First up is the Connecticut style lobster roll which is made with butter, or the Maine version made with mayonnaise.
But there is more. We also have the lobstar innovators who want some crunch in their salad with a light spicy twist while the traditionalists believe these ingredients distract from the sweet tender lobster.
We are fortunate to live on the east coast and can get fresh lobster from the various seafood trucks but if you cannot get fresh, find frozen lobster that includes the knuckle, claws and tail meat for the best flavors. This recipe calls for one pound of lobster meat which results in 1/4 pound of lobster salad for each bun.
1 pound frozen lobster meat , thawed, or cooked meat from two 1 1/2 - 2 pound live lobsters
1/4 cup Dukes mayonnaise
1 tablespoon minced chives
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
2 tsps Bacon Pepper
4 tablespoons butter , divided
1 tsp Traditional Warrior Blend
4 split-top brioche, New England style hot dog buns ,
Rinse the lobster meat, removing any loose shells, drain well and pat dry. Tear the lobster meat into large chunks and set aside.
In a bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, salt Bacon Pepper and Traditional Blend. Taste for seasoning.
In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt and ground black pepper. Taste for seasoning.
Add two 2 tablespoons of the butter and the lobster meat to a pan and cook while stirring for 2 minutes. Using a slotted spoon (this is important so the dressing does not get runny) remove the lobster meat from the pan, adding it to the dressing.
Melt the remaining butter and coat the buns and and toast over moderate heat until golden brown on both sides.
Generously fill the rolls and garnish with a bit more chives and serve immediately!
Service with chips or fries.
It is very important to limit the transfer of the butter from the pan to the salad so that the dressing does not get runny. In addition, don't be tempted to add any more mayonnaise as it is a delicate balance with the lobster meat.