Recipe By: Homegrown
Ingredients
6 (1- to 1¼-pound) live lobsters (or 1¼ pounds cooked, picked lobster meat)
½ cup plus 2 tablespoons mayonnaise (preferably Hellman's)
2 tablespoons tobiko roe ((see note below))
½ cup finely diced celery
2 tablespoons fresh lemon juice
1 tablespoon finely sliced fresh chives
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
6 split-top Potato Rolls (or hot dog buns)
6 tablespoons (¼ stick) unsalted butter (melted)
2 cups shredded iceberg lettuce
Chardonnay
Step By Step
1️⃣ If using live lobsters
If using live lobsters, fill a large bowl with ice and water and set it nearby. Bring a large pot of salted water to a boil. When the water is boiling, add the lobsters and cook until they turn bright red, about 10 minutes. With tongs, remove the lobsters from the boiling water and transfer to the ice water bath, adding more ice as necessary. Let stand in the ice bath until cool, then transfer to a rimmed baking sheet.
2️⃣ Twist the lobster tails
Twist the lobster tails and claws off the bodies and remove the meat from the shells. Discard the shells (or save for stock). Remove and discard the vein in the center of each lobster tail. Chop the lobster meat into ½-inch pieces and pat dry with paper towels, then transfer to a strainer set over a bowl and refrigerate until very cold, about 1 hour.
3️⃣ In a large bowl
In a large bowl, gently fold together the lobster meat, mayonnaise, tobiko, celery, lemon juice, chives, and cayenne. Season to taste with salt and black pepper.
4️⃣ Heat a large skillet
Heat a large skillet or griddle over medium heat. Brush the potato rolls on both sides with the melted butter and place butter-side down in the pan. Toast the rolls until golden brown on one side, about 3 minutes, then flip and toast on the second side, about 3 minutes more. Transfer the rolls to plates, fill them with the shredded lettuce and the chilled lobster salad, and serve immediately.
