New England Lobster Roll
A New England coastal showpiece, chilled poached lobster tossed in lemon butter mayonnaise piled into toasted split-top brioche rolls with fresh chives.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
1.
Prep
Have a large pot, ice water bath, lobster cracker, and sharp knife ready. Mix mayonnaise, lemon juice, lemon zest, chives, salt, and white pepper in a bowl. 2.
Boil
Bring 3 litres salted water to a rolling boil with lemon halves and bay leaves. Plunge lobsters head-first, cook 10-12 minutes until shells turn bright red. 3.
Cool
Transfer lobsters immediately to ice water bath for 5 minutes. Drain, then crack claws and tail. Extract all meat and chop into 2-3 cm chunks. 4.
Dress
Fold lobster gently through dressing until evenly coated, handling carefully to maintain chunk integrity. 5.
Toast
Brush brioche rolls with softened butter. Toast in a dry pan over medium heat 1-2 minutes each side until golden. Drizzle melted butter inside. 6.
Plate
Pile lobster filling generously into each toasted brioche roll, filling to the brim. Serve immediately while warm and crispy.
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