Lobster Rolls
This summer sammy is one of our favorites for good reason. Poach your own lobster or buy it in store, but don't skip the SIZZLE MAYO for extra flavor!
by Sami Udell | @wholesam
3 cups freshly poached lobster meat (instructions to follow, or go for store-bought poached lobster)
Hot dog buns of your choosing
Sizzle for toasting buns
¼ cup celery, diced small
¼ cup chopped parsley
¼ cup chopped chives, plus more for garnish
2 tbsp scallions, sliced
Juice of 1 lemon
Salt to taste
Old Bay seasoning (a sprinkle or a dash or 1 tsp!)
Drizzle for topping
Instructions
Active Time: 1 hour
Full Time: 1 hour
If you poach the lobster yourself, fill a large pot (big enough for the full lobsters to be fully submerged) with water and bring it to a simmer. Use 1 or 2 lobsters depending on desired yield! You can also poach the lobsters one at a time if your pot isn't large enough.
Add bay leaves, a little salt, celery, and peppercorns to the water for flavor. Cover the pot and poach the lobster for approximately 7 minutes per pound of lobster. Once cooked, remove the lobster from the pot using tongs or a slotted spoon and shock it in ice water to stop the cooking process. Skip this part if you buy the lobster already poached.
Once the lobster is cool enough to handle, you can break it down to extract the meat. Here's how: Start with the claws. Twist them off the lobster body, and then crack them open using lobster pliers or very sharp scissors.
A good tip is to cut a large slit all the way through the lobster claws on both sides and then remove the meat and set it aside. Separate the lobster tail from the body by bending it backward until it cracks. Remove the tail meat by gently pulling it out of the shell. It’s a little tricky but you can extract meat from the body and legs by using a lobster pick or skewer to push it out. Once you break down the body and have all the lobster meat, make your Sizzle Mayo following the recipe here.
Grab your Sizzle Mayo and your poached lobster along with diced celery, chopped chives, scallions, parsley, lemon wedges, salt to taste, and a sprinkle of Old Bay seasoning. Mix everything gently to combine in a big bowl.
Add 1/2 cup of the prepared Sizzle Mayo to the lobster mixture. Gently fold the mayo into the lobster until well-coated. Adjust the amount of mayo to your preference! You can make it as creamy as you’d like!
Toast the rolls! Preheat your oven to 350 F. Lightly oil the hot dog buns with Sizzle and place them on a baking sheet. Toast them in the oven for about 5 minutes or until they are golden brown and slightly crispy.
To assemble the lobster rolls, take the toasted buns and fill them generously with the lobster mixture. You can garnish with additional chopped chives. Now dig in to the best lobster roll evaaa!!! Top with extra Drizzle for the real EVOO-heads out there...
