Lobster Roll
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
White Wine1 tsp
Black Peppercorn1 large
Shallot (chopped)1
Bay Leaf1 sprig
Tarragon (fresh)1 sprig
Thyme (fresh)1 cup
Half-And-Half1 tsp
Lemon Juice1 tbsp
Yogurt (whole-fat)1 tbsp
Chives (chopped fresh)1 cup
Mayo1 tbsp
Dijon MustardDirections:
1
For the lobster sauce: In a medium saucepan over medium-high heat, reduce the white wine and tarragon vinegar with the peppercorns, shallots, bay leaf, tarragon and thyme until the mixture is nearly dry, about 10 minutes
2
Add the half-and-half and reduce by two-thirds, about 5 minutes
3
Decrease the heat to low and whisk in the butter, chunk by chunk, stirring vigorously until each piece is nearly melted
4
Remove the lobster sauce from the heat and season it with lemon juice and salt
5
Strain the lobster sauce through a fine mesh chinois
6
Hold the lobster sauce warm in a saucepan over very low heat until the lobster meat is ready
7
For the lobsters: Bring a large pot of salted water to the boil
8
Prepare a bath of icy water
9
Kill the lobsters by placing them on their backs on a cutting board and inserting a knife tip into their heads between the antennae
10
Drop the lobsters in the boiling water for 20 seconds and immediately shock them in the ice bath to stop the cooking
11
Extract the tail, claw and knuckle meat from the lobsters
12
The meat will still be translucent and raw
13
Remove the mud line from the tails and dice the tail meat into bite-size chunks
14
Add the lobster meat to the lobster sauce
15
Very slowly warm the meat until it is just barely cooked through
16
Be sure to agitate the pan frequently to prevent the lobster sauce from breaking
17
If it does start to break, sprinkle it with a few drops of cold water and take it off the heat for a moment
18
For the lobster rolls: In a saute pan, toast the sides of the buns with butter until crispy and golden
19
Spoon the cooked lobster meat into the prepared buns
20
Add as much lobster sauce as desired
21
Drizzle the lobster rolls with Mayo Mustard, drizzle with yogurt and sprinkle liberally with chives
22
Serve with lemon wedges
23
Combine the dried mustard with 1 1/2 teaspoons water and lemon juice
24
Whisk in the mayo, Dijon, hot sauce and salt to taste