A coastal Maine classic: chilled lobster meat lightly bound with lemony mayonnaise, served in a soft, buttered, toasted split-top roll. Simple, generous, briny, and refreshingly chilled.
Ingredients
- 2 pieces whole live lobsters
- 3 l water
- 2 tbsp coarse salt
- 4 pieces split-top brioche hot dog buns
- 70 g good-quality plain mayonnaise
- 40 g unsalted butter
- 1 tbsp fresh lemon juice
- 1 piece celery stalks
- 0.25 bunches fresh chives
- to taste ground black pepper
- to taste fine salt
- 4 leaves romaine lettuce leaves
Method
- Bring water and coarse salt to a rolling boil in a large stockpot until steam rises steadily.
- Submerge lobsters, cover, and cook until shells turn bright red and meat is firm yet juicy.
- Transfer lobsters to a tray and let cool slightly until comfortable to handle.
- Crack and pick meat from tails, claws, and knuckles, discard any cartilage, and cut into generous, bite-sized chunks.
- Finely dice celery and mince chives, then gently fold with lobster meat, mayonnaise, lemon juice, fine salt, and pepper; filling should be lightly coated, not drenched.
- Brush outer sides of split-top rolls with softened unsalted butter, then toast in a skillet until golden, warm, and lightly crisp on the sides.
- Open rolls slightly without splitting completely, tuck in a romaine lettuce leaf if desired, and fill generously with chilled lobster salad.
- Garnish with extra chives and serve immediately, while the rolls are warm and the lobster remains chilled.
Nutrition
Per serving
- Energy
- 837.2 kcal
- Protein
- 30.71 g
- Carbohydrate
- 63.95 g
- Fat
- 55.45 g
- Fibre
- 7.64 g
- Calcium
- 273.38 mg
- Iron
- 3.9 mg
- Magnesium
- 101.48 mg
