Lobster is synonymous with summer eats because the summer months also align with peak lobster season in most coastal regions. For many, it conjures up memories of leisurely social dining, which is more typical of the warmer months. This recipe brings sweet and freshly steamed lobster meat with tangy mayo, bright herbs and a buttery toasted bun together for a New England classic: the lobster roll. It's important to note the distinction between Maine-style lobster rolls and Connecticut-style lobster rolls. The lobster meat in the former is bound lightly with mayo and served chilled, whereas the lobster meat in the latter is served warm and tossed in butter. This recipe sees some minor tweaks, such as the addition of Old Bay seasoning and grainy Dijon mustard, but not enough of either to detract from the star of the show, the lobster itself. If the idea of cooking and breaking down a whole live lobster seems too arduous for you, then simply substitute with good quality frozen or canned lobster meat, you'll want around 4 ounces of cooked lobster meat per serving (which is generous but necessary).
Maine-Style Lobster Rolls 4 Steps
Fill a large pot 2/3 of the way up with water (for 2 x 1 ½ pound lobsters you will need to be able to fit between 12-14 litres comfortably). Season the water with the 1/4 cup of kosher salt and bring to a rolling boil. Once the water comes up to a boil, carefully place the live lobsters head first into the boiling water, cover and allow to cook for 12-15 minutes until the lobster meat is cooked. Remove from the water and allow to cool for 10-15 minutes before handling.
Remove all of the meat from the lobster and cut into 3/4 inch chunks, try and keep the claw meat intact as it makes for a very impressive presentation.
In a mixing bowl combine the lobster pieces, diced celery, mayonnaise, chopped tarragon, chopped chives, grainy Dijon mustard, Old Bay seasoning and a good squeeze of lemon juice. Fold gently to combine and adjust seasoning to preference with additional kosher salt and fresh cracked black pepper. Set aside while buns are being prepped.
Brush the sides of each top sliced bun with the melted butter and toast on a skillet or griddle until evenly browned on both sides. Place a leaf of Boston bibb lettuce into each toasted bun, tearing into smaller pieces if necessary. Divide the lobster mix evenly amongst each of the buns, topping each with a lobster claw. Serve with additional lemon wedges and potato chips.