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Published on 8/29/08
Published on 8/28/08
Own This City
Video
Makes 2 rolls
2 one-pound lobsters (preferably culls)*
1/2 small rib celery, chopped very finely
1/2 cup Hellmann’s mayonnaise
Squeeze of lemon juice
Salt and pepper to taste
2 tbsp unsalted butter (for frying)
2 hot-dog buns (preferably Pepperidge Farm top loaders)
Lobster salad
1. To cook the lobsters, place them in a large pot of rapidly boiling water. One pound of lobster will take 7–10 minutes to cook and will float when done.
2. Immerse lobster in an ice bath for 10 minutes to stop them cooking; cool thoroughly. Remove and drain.
3. Break down and shell the lobster to remove the meat; chop into chunks
4. Put meat in a bowl with the celery, mayonnaise, lemon juice, salt and pepper and mix thoroughly until combined
5. Cover and store the lobster salad in the refrigerator—you can make it up to one day in advance
Bun preparation
1. Melt butter over low-medium heat in a small sauté pan. Place hot-dog buns on their sides in the butter and toast. Flip buns over a couple of times and brown evenly. Add more butter if necessary.
2. Fill each hot-dog bun with the cold lobster salad and add potato chips or french fries and pickle chips.
*Culls are lobsters that have lost one or both claws and are generally much cheaper than regular lobsters. Make sure that whenever you buy lobsters they are feisty and lively.
Recipe notes by Pearl Oyster Bar owner Rebecca Charles: "When I opened Pearl in 1997, I had to explain which bun I wanted. I use a washing-machine analogy: Hot-dog buns are either top loaders or side loaders, but the quintessential Maine lobster roll is made with a top loader so that it sits up. I couldn’t find top loaders here—we’re a side-loading town! Ultimately, I had to call Pepperidge Farm headquarters to get top loaders delivered.
