Craving a lobster roll but can't make it to the Northeast? Anne Burrell's homemade lobster roll— with sweet chunks of lobster in a light mayo dressing, tucked in a buttery toasted roll — will transport you to a summertime seafood shack.
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Lobster Rolls
RECIPE COURTESY OF ANNE BURRELL
Total: 25 min
Prep: 5 min
Cook: 20 min
Yield: Serves 4
Ingredients
To cook the lobsters:
Kosher salt
1 1/2 lemons
1 head garlic, split horizontally
1 thyme bundle
2 dried bay leaves
2 (1 1/2-pound) lobsters
For the lobster rolls:
1/2 to 3/4 cup mayonnaise
1 celery rib, cut into 1/4 inch dice
1/2 bunch of chives, finely chopped
Juice of 1/2 lemon
Celery salt
4 tablespoons (1/2 stick) of unsalted butter
1 clove garlic, smashed
4 top split hot dog rolls
Directions
To cook the lobsters:
Fill a large pot with water and season it generously with salt. Squeeze the lemons into the water and drop them in and toss in the garlic, thyme bundle and bay leaves. Bring the water to a boil and drop the lobsters in. Cover and cook for 11 minutes. Remove the lobsters from the pot and let cool.
Remove the lobster claws, knuckles and tails from the shells and coarsely chop.
In a large mixing bowl combine the chopped lobster, 1/2 cup of mayo, celery, chives and lemon juice. Mix together and season with celery salt. Add remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious and reserve.
Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, remove the garlic clove and discard it. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls and crispy on both sides.
Divide the reserved lobster between the 4 buttered rolls and serve immediately.
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Anne Burrell's Lobster Rolls | Secrets of a Restaurant Chef | Food Network
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