All WA Members know that every month we not only send out a shipment of tasty curated wines, but custom recipes designed for the perfect pairing experience. Member or not (you should really get on that!) follow the recipe below to take your lobster rolls to the next (decidedly more hot dogg-y) level.
What will help you wash down this succulent arrangement? The 2013 Quinta da Raza Vinho Verde of course!
Four 1- to 1 1/4-pound lobsters
1/4 cup plus 2 tablespoons mayonnaise
Salt and freshly ground pepper
1/4 cup finely diced celery
2 tablespoons fresh lemon juice
Pinch of cayenne pepper
4 top-split hot dog buns
2 tablespoons unsalted butter, melted
1/2 cup shredded Boston lettuce
Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended.
Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.