When it comes to lobster rolls, there are two main approaches: the purist one, originated in Connecticut, which refuses to add anything but melted butter to the warm lobster; and the one originated in Main, which serves the lobster cold, with mayonnaise and other seasonings.As you can see from the recipe here, I took the less purist approach, and even added some seasonings of my own. I loved the results and plan to make it again soon. This is a wonderful dish to serve as part of the coming 4th of July brunch, or any other. Try it, or use it as a base to make your own version, and enjoy.
* Obviously, using whole live lobster will result a more rounded flavor, but as they are not always available, I opted to use frozen tails, which are easier to find and cook.
* If using frozen tails, make sure to thaw them slowly, overnight, in the fridge.
* It is important not to overcook the lobster. Cutting the shell, as shown here, helps shorten the cooking time.
* For best results, cook the lobster soon before assembling the dish.
* Don’t be reluctant to add the vanilla bean paste to the salad. It enhances the lobster’s flavor in a wonderful way.
* I prefer to use endive instead of lettuce, as it adds a slight bitterness that balances the sweetness of the lobster. If you can’t find it, use lettuce instead.
Prep time: 20 minutes
Cooking time: 10 minutes
2 X 10oz (285 grams) lobster tails
For cooking the tails:
3-4 bay leaves
1 tsp black peppercorns
1” (2.5cm) piece of fresh ginger, sliced
1 celery stalk, cut into large sections
1 cup fruity white wine
For the salad:
1/3 cup mayonnaise
1 tsp Dijon mustard
1/3 cup small chopped celery
½ tsp Sriracha sauce
1 tsp sweet chili sauce
2 tsp fresh lemon juice
1 tsp lemon zest
1 tsp salt
¼ tsp vanilla paste (see notes)
Hotdog buns (I like Vermont Bread Company’s potato hotdog buns)
Endive spears or lettuce leaves
1. The lobster: with kitchen scissors, cut the shell in the middle on both sides.
2. Fill a large pot with water, add the bay leaves, peppercorns, ginger and celery and bring to the boil. Add the wine and lobster tails. Cook on medium-high heat for about 10 minutes, or until the shell changes color to red, the meat changes color from opaque to white, and the tails curl up. Remove the tails from the liquid and let cool to room temperature. Remove the shells, cut the meat in half and then into large chunks.
3. The salad: mix the salad ingredients in a bowl, add the cooked lobster and mix again. Taste and adjust seasoning if needed. If not serving soon after (the preferred option), keep covered in the fridge for up to two hours.
4. Assembling: in a toaster-oven or on a griddle, toast the buns on both sides. Brush generously with melted butter. Add the salad and endive spears or lettuce. Serve immediately, with lemon wedges on the side.