Wednesday, June 8, 2016

The Classic Lobster Roll...

The surge of lobster roll offerings in Toronto is crazy beckoning... that is every time I hear and see a new restaurant or food truck with their own concoction, I always make a mental note to go try. But with a busy family and personal schedule, making my way down to these hot spots is fleeting. So what is someone who loves to cook to do?..... make them myself of course! Succulent and delicious, the classic with mayo and celery in my books is the way to go... however for a bit of kick try adding Dijon mustard or go for the real deal kick-- with hot grated horseradish!! Cracking, removing and picking out meat can be a bit of a chore, but it's so damn worth it when you sink your teeth into creamy fresh succulence nestled in an ever-so-soft bun...

Classic Lobster Roll
Makes 4 servings

4 (1-1/2-pound) cooked (steamed preferred) lobsters or 4 lobster tails or 1-1/2 pounds lobster meat (for how to steam-- see my previous post)
2 celery stalks and leaves, chopped
1/2 cup mayonnaise
2 tsp. Dijon mustard
2 green onions, thinly sliced
Salt and freshly ground black pepper to taste
splash of lemon juice
4 soft rolls, split and lightly toasted (optional)

Separate the tail from the body by twisting and pulling them apart with your hands. Cut down the centre of its underside, and extract the tail meat out of the shell in one piece. Stick your finger in the base of the tail at the smallest opening where the tail flaps were and push the tail meat out.

Remove the claws by holding the lobster in one hand and twisting the claws off with your other hand. Separate the claws at the joints to get four pieces. Use the crackers or scissors to remove the shell and get to the meat. Remove the cartilage and pick out any shells shards and set meat aside.

Don't throw out the body/head section-- it has a lot of meat in it. First, pull the top shell away from the body and discard. Look inside the cavity. The green stuff is tomalley, and is edible. It's basically the lobster liver. If your lobster is a female, you'll see red roe in the body cavity (eat these things separately-- it is so good or discard). Pick out small pieces of meat from the inner white shells-- this is tedious but you can extract quite a bit of meat if you are diligent.

Here we have the precious meat from one 1-1/4 pounder. Repeat with rest of lobsters.

Give it all a rough chop-- big, small pieces and filaments all good!

In a bowl, combine the lobster meat, mayonnaise, celery, onions, salt and pepper and a splash of lemon juice to taste. Fill into split buns when ready to serve or tote.

Cook's Note: Place lobster salad in refrigerator for ten minutes. This allows the salad to absorb the flavourings.

Fill 'er up to your heart's content!

If you want an extra kick in your rolls-- a dollop of horseradish will do the trick!

Served with salt and malt kettle-cooked chips but of course...

Heading out to tennis, so toting duo rolls and chips to devour pre- and post- game!

Honestly, what is better than tennis and homemade lobster rolls???

To read more about preparing, cooking, eating and seeing glorious lobster photos, please read my post:

Steamed Lobster with Garlic Butter

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