A collection of sandwich ideas inspired by the 50 United States is brilliant! The author has almost competed an illustrated state by state list. Don’t want to step on toes, but it since Maine is missing this seems like the perfect time to share our recipe for lobster rolls.
The least expensive way to enjoy this traditional Maine sandwich is to boil or steam your own live lobsters. Lobster pounds and fish markets often offer fresh picked meat. It’s expensive, but a time saver. Splurge if you like; otherwise pick up some live ones and consult The Joy of Cooking for a detailed “how to.” Last week we bought lobsters from the guys at the Cohasset Lobster Pound: $3.99/lb!
Fresh local lobster and mayo, home-made with browned butter, are our special signatures.
Maine Lobster Rolls – Makes 4-6
4 (1- 1.5 lb) live lobsters (A 1.5 pound lobster yields approximately 1 1/3 cups of meat; a 1 pound lobster yields approximately 2/3 cup which is a nice portion per person) OR, splurge and get yourself some freshly picked lobster meat at the local fish market.
1 cup finely chopped celery
1/4 cup finely chopped fresh chives
3 tablespoons fresh lemon juice (about 1 large lemon)
1/2 teaspoon salt
1/3 cup mayonnaise or more to taste (see special recipe below)
4 tablespoons finely chopped fresh cilantro
2 teaspoons fresh lemon zest (use a washed organic lemon for the zest)
1/4 teaspoon freshly ground pepper
2-3 large heirloom tomatoes or 4-6 GF sandwich buns/rolls. We prefer Sweet Christine’s, but Udi’s are reasonably priced and good in a pinch, especially toasted and buttered!
1. When the lobsters are cool enough to handle remove the meat and cut into 1/2 inch pieces. Set aside to cool completely or do ahead and chill in the refrigerator for up to 24 hours.
2. In a fairly large bowl combine the chilled lobster meat, celery, cilantro, chives, and lemon juice. Toss to distribute.
3. Whisk together the mayonnaise, lemon zest, and pepper. Add the lobster meat and toss to coat. Season to taste with the salt.
4. Artistry and preference: serve the salad on top of 1/2 inch thick slices of fresh tomato or stuffed into buttered and grilled buns.
1/2 cup (1 stick) unsalted butter, melted to a light toasty brown and cooled
1 cold large organic egg (you’re taking the time to make mayo: buy organic eggs!)
1 teaspoon Dijon Mustard
1/2 teaspoon confectioners’ sugar
1/2 teaspoon sea salt
1/2 teaspoon lemon juice
1/2 cup olive oil, chilled
2 tablespoons more lemon juice
1 1/2 tablespoons white balsamic vinegar
1. In a blender combine the egg, mustard, confectioners sugar, salt, and 1/2 teaspoon lemon juice. Whir until smooth.
2. Combine the rest of the lemon juice (2 tablespoons) and vinegar.
3. With the blender running, slowly…. s l o w l y, drizzle in the melted, browned butter alternately with the lemon juice/vinegar mixture. Beat at medium speed for 20-30 minutes or until thick and spreadable.
4. With the blender still running, slowly add the olive oil, a dribble at a time. If the mayonnaise “breaks” or separates, slowly add one beaten egg yolk. If the dressing is too thick it can be thinned with a little heavy cream.