David and I watch a lot of Food Network. A couple of weeks ago we were watching an episode of Throwdown with Bobby Flay where he made a lobster club against a Maine chef (we thought her's looked better). In any case, it sparked David's fancy for a lobster roll. So, last weekend when we went to visit his family his mom bought 8 lobster tails and David's craving was fulfilled. FYI - lobster is pricey. I wonder what the price is like in New England? Any Maine or Massachusetts readers out there?
Making these rolls alongside David's sister brought back some fond memories of my culinary internship at Blue Hill Country Club in Canton, Massachusetts. Of course I didn't have such fond memories of lobster at the time (see here).
4 lobster tails
2 Tablespoons black peppercorns
1/2 small onion, finely chopped
3 celery ribs, finely chopped
1 - 1 1/2 cups mayonnaise
1/4 cup cream cheese
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh dill
1/4 teaspoon cayenne pepper
3 Tablespoons lemon juice
6 Hoagie buns
2-3 Tablespoons butter, melted
6 leaves butter lettuce, cleaned
2 large tomatoes, sliced
Fill a large stockpot with water about halfway and bring to a rolling boil. Rinse lobster tails and place in boiling water with peppercorns - making sure lobster tails are submerged. Let boil over medium high heat for 12 minutes. Meanwhile, make an ice bath (fill a large bowl with about 3 handfuls of ice and cold water enough to cool the lobster after cooking). After the lobster has cooked (they will be red) place in the ice bath to cool.
Combine mayonnaise, cream cheese, onion, celery, parsley, dill, cayenne and lemon juice in a small bowl. Stir until smooth. Season with kosher salt and pepper. Chill in refrigerator until ready to use.
Once lobster is cooled, remove meat from the tails. I did this with some sharp kitchen shears. I cut all the way down the "spine" of the tail until the end and pulled the shell apart and removed the entire tail intact. Chop into 1 inch cubes (anything smaller and no one will know what they're eating - a shame when you spend the money for lobster!) Pour dressing over lobster (as much or little as you want) and chill for at least 15 minutes.
Brush the cut sides of the hoagie rolls with melted butter and toast on a hot skillet until golden brown. Layer with a butter lettuce leaf, then 2 slices of tomato and top with the lobster filling.
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