Recipe: Classic Maine Lobster Rolls
Chef Jill Aker-Ray makes the perfect recipe for summer, Classic Maine Lobster Rolls!
Classic Maine Lobster Rolls
Ingredients:
1 pound (or slightly more) cooked lobster meat, keeping 4 of the claw meat intact for garnish
1/4cup finely minced celery
1/4cup best-quality mayonnaise (homemade is best!)
1/2tsp fresh lemon juice(I literally just squeeze a few drops on the lobster)
Sea salt, only if necessary and finely ground black pepper, to taste
4 best quality New England-style hot dog rolls (see note below)
5tbs very soft salted butter
Instructions:
In a medium bowl, lightly combine the lobster, celery, mayonnaise, and lemon juice. Taste first, seasoning with salt only if necessary and lightly with pepper. Chill until ready to use, but no more than 8 hours in advance.
When ready to serve, place a griddle or a large non-stick skillet over medium-low heat. Spread both sides of the rolls with the butter and cook each side until golden brown, about 1 to 2 minutes per side.
Fill and mound each roll with the lobster mixture—they will be quite full. Garnish the top of each with a piece of claw meat, or place a little dollop of mayonnaise on top of each roll and sprinkle it with a smidge of paprika. Serve immediately.
Homemade Mayonnaise
(A homemade mayonnaise recipe is simple to make and has better flavor than store-bought.)
1 large egg
1 tablespoon Dijon mustard
1 1/3 cups vegetable or canola oil
4 teaspoons white wine vinegar or freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
Hand Mix variation:
Combine the egg yolk only and mustard in a bowl and whisk until well mixed.
Whisking constantly, add the oil in a thin stream until completely incorporated and the mayo is thick (when the whisk is lifted, the mayo should hang off but not fall). Whisk in the vinegar or lemon juice and season with salt and pepper.
OR
Combine the egg and mustard in the bowl of a food processor fitted with a blade attachment. Process until the mixture is evenly combined.
With the processor running, slowly add the oil in a thin stream until completely combined. Add the vinegar or lemon juice and pulse until smooth. Season to taste with salt and pepper.
