New England Lobster Roll
Yield: 10 Portions
Making a great lobster roll is about balance of flavor, texture, and temperature. Our dressing is made with crème fraîche, flavored with tarragon and lemon, which gives the lobster salad a lighter flavor than the traditional mayonnaise dressing. Then we take a split-top hot dog roll, enriched with egg and butter, that is produced at a local bakery in Rhode Island. We toast that bun over low heat, to achieve a crisp, golden brown exterior, while still maintaining a soft interior. We make sure to keep our lobster salad ice cold, and serve it on the warm bun. Lastly, we add a garnish buttermilk-fried onion strings on top for some added crunch.
Your beverage of choice should be as delicate and fresh as the dish itself – but still strong enough to stand up to the robust buttered bun. We like a sancerre, such as Lucien Crochet. This sauvignon blanc is not as fruity as its southern hemisphere counterparts, but instead has a chalky minerality which sets a great stage for the sweet lobster meat. In this case, it should be served as cold as possible on a hot summer day.
Ingredients:
- 7 1 1/2 lb Lobsters (or 2.5 lb cooked lobster meat)
- 10 split-top brioche style buns (or hot dog rolls)
- 2 tbs unsalted butter, softened to room temperature
- 1 1/2 cups shredded romaine
- 5 tbs finely diced celery
- 3/4 cup crème fraîche
- Zest and juice of 1 lemon
- 6 sprigs tarragon, chopped fine
- 1 cup buttermilk
- 1 yellow onion
- 2 cups ap flour
- 4 cups of canola oil
- Salt and pepper to taste
Procedure
For the lobster salad:
- Bring a large pot of salted water to a boil.
- Add the lobsters to the pot, two at a time, and cook them covered for ten minutes. To check for doneness, lightly pull on a leg of the lobster. It should pull off the body with no resistance when the lobster is fully cooked.
- Once cooked, submerge the lobsters in ice water to stop the cooking process.
- Using lobster crackers, remove the meat from the shell, and roughly chop.
- Dress the lobster meat with the crème fraiche, lemon juice and zest, celery, and tarragon. Season to taste with salt & pepper, and reserve cold.
For the onion strings:
- Peel the onions, and slice them into rings, 1/16 of an inch thick.
- Coat them with the buttermilk, and a pinch of salt and pepper.
- In a deep pot using a candy thermometer, preheat your oil to 335 degrees. (Do not fill the pot more than 1/3 of the way) Season your ap flour with salt and pepper, and add your sliced onions, making sure they are evenly coated. Be sure to shake off any excessive flour.
- Carefully add the onions to the hot oil, Fry the onion strings until golden brown, about 1 minute. The onion strings will float in the oil, so once they are golden brown, use a mesh strainer to skim them out of the oil. Season immediately with salt and pepper, and allow them to drain on paper towels.
To Serve:
- Spread a thin layer of butter on the outside of the buns, and toast them on all sides over low heat, until golden brown.
- Fill the buns half way with shredded romaine, and then fill each roll with lobster salad, and top with onion strings.