Belle’s Best-Of-Both-Worlds Lobster Rolls
When you’re making lobster rolls, there’s no need to choose between a filling of chilled lobster salad with mayo and warm buttery lobster. This recipe from Williams Sonoma culinary and Test Kitchen director Belle English lets you enjoy the best of both worlds! We fill half the toasted rolls with chilled lobster meat tossed with mayonnaise, lemon juice and minced celery, the version preferred in Maine. The remaining rolls get a Connecticut-style filling of warmed lobster meat coated with melted butter. Enjoy this New England favorite on the Fourth of July or any summer gathering. And don’t forget the side of Cape Cod potato chips! The recipe calls for filling two buns with the lobster salad and the other two with warm lobster. To let everyone enjoy both fillings, first cut each roll in half crosswise and then fill four half-buns with the salad and the remaining halves with warm lobster.
Ingredients
- 5 live lobsters, each about 1 1/2 lb. (750 g)
For cold lobster with mayo:
- 1/4 cup (2 fl. oz./60 ml) mayonnaise
- 2 tsp. white vinegar
- 1 tsp. fresh lemon juice
- 1 celery stalk, half minced and half thinly shaved on a mandoline
- Kosher salt
For the buns:
- 6 Tbs. (3/4 stick) (3 oz./90 g) salted butter
- 4 brioche hot dog buns, split lengthwise
For warm lobster with butter:
- 6 Tbs. (3/4 stick) (3 oz./90 g) salted butter, cut into 6 pieces
- 2 Tbs. minced fresh chives
1 lemon- Cape Cod potato chips for serving
Directions
Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water. Add the lobsters to the boiling water, cover and cook for 7 minutes. Transfer the lobsters to the ice bath to stop the cooking, then drain. Use lobster crackers and picks to pick as much of the lobster meat as possible. Chop the tail meat into 1/2- to 3/4-inch (12-mm to 2-cm) pieces; set aside.
To prepare the cold lobster with mayo, in a bowl, combine the mayonnaise, vinegar, lemon juice, minced celery and a pinch of salt. Add half the lobster meat and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight. Cover the remaining lobster meat separately and refrigerate until ready to use.
To prepare the buns, in a large fry pan over medium heat, melt the butter. Add the buns and toast on both sides until golden brown, about 20 seconds per side. Transfer to a small baking sheet and cover with aluminum foil to keep warm. Alternatively, place the covered baking sheet in a 250°F (120°C) oven. Wipe the pan clean.
To prepare the warm lobster with butter, in the same fry pan over medium-high heat, melt the butter until foaming, swirling the pan to evenly cook the butter. Continue to cook until the butter is lightly browned, about 1 minute. Add the remaining lobster meat, tossing to coat with the butter, and cook until the lobster is just warmed through, about 1 minute more.
Transfer the warm buttered lobster to 2 of the toasted buns and sprinkle with the chives. Transfer the cold lobster to the remaining 2 buns and top with the thinly shaved celery. Hold the lemon vertically on a cutting board and cut the lemon into 4 slices around the core (these slices are called lemon cheeks). Serve the lobster rolls immediately with the lemon cheeks and potato chips. Serves 4.
Williams Sonoma Test Kitchen