MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jasper White's Summer Shack Lobster Rolls
Categories: Sandwiches, Lobster
Yield: 4 Servings
5 lb Live lobsters
1 sm Cucumber; peeled, seeded,
-diced, drained at least
-5 minutes in a colander
1/2 c Mayonnaise
2 sm Scallions; trimmed and
-thinly sliced
Ground black pepper
Kosher salt or sea salt
4 Hot dog buns
4 tb Unsalted butter; softened
4 Boston or Bibb lettuce
-leaves
For serving:
4 Dill pickle spears
Potato chips
Fill a 12 qt or larger pot (one with a tight fitting lid) with 1"
ocean water or heavily salted tap water (the water should taste
like seawater). Place a steamer insert in the pot, or improvise a
steamer insert by placing an upside-down colander, a circular
rack, or some rockweed (usually available wherever lobsters are
sold) in the pot. Cover and bring to a boil.
Once the pot fills with steam, place the live lobsters in the pot
one by one stacked on top of one another in different directions
so steam can circulate around them. Cover the pot and once it
fills up with steam again (a little steam will escape when you
crack the lid to take a peek) beginning timing the lobsters (a
1-lb male lobster will take 10 minutes to cook and a 1-lb female
lobster will take 12 minutes to cook; for every 1/4 lb increase in
weight, add 2 minutes to the timing). Halfway through cooking, use
tongs to quickly adjust the lobster in different positions so they
cook evenly.
Using tongs, remove the lobsters from the pot and cool to room
temperature.
Twist off the tail and claws from the body (discard the body).
Carefully crack the back of the tail and, using a fork, remove the
lobster tail in one piece. Remove the dark vein from the tail. To
remove the meat from the claws, first twist off the elbows from
the claws. Using kitchen shears, cut open the elbows and remove
the meat. Remove the pointer "thumb" from each claw. Use a
nutcracker, a lobster cracker, or a chef's knife to remove the
meat from the claws.
Cut the lobster into 1/2" to 3/4" dice and place in a large bowl.
Pick out the meat from the carcass and add to the bowl along with
the cucumbers, mayonnaise and scallions. Season with pepper and
salt if needed and chill for 30 minutes.
Heat a 10" skillet or griddle over medium heat. Spread the left
and right sides of the buns with the melted butter and place the
buns buttered-side-down in the hot pan to toast until
golden-brown, about 1 minute. Turn and cook the other side, about
1 minute more.
Place a lettuce leaf in each bun along with some lobster salad.
Serve with a dill pickle and potato chips.
Recipe by Jasper White,
owner/chef Summer Shack, Boston and Cambridge
Source: Wall Street Journal,
http://online.wsj.com/
From: Michael Loo
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