Make Lobster Rolls With Chef Jasper White’s Recipe
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June 15th is National Lobster Day. Where we live, people are crazy for lobster rolls. Just the merest announcement that some small restaurant in a remote neighborhood serves them, ensures a pilgrimage with lines down the block. So today’s tip is: Make your own lobster rolls. Make a lobster roll feast an annual family summer event, with iced tea and potato chips. If you can afford enough lobster to invite guests, have them bring the beer and the desserts. To start you off on the right foot, the great Boston chef Jasper White shares his famous lobster roll recipe with us. The recipe can be found in his book, “The Summer Shack Cookbook: The Complete Guide to Shore Food.” Chef Jasper’s lobster roll recipe is below. Chef White also dispenses advice on the proper way to shuck clams, pick apart a lobster and scale a fish. The Summer Shack is Chef White’s casual restaurant mini-chain, with several year-round locations in Massachusetts. Pick up a copy of the cookbook for yourself or as a house gift for summer weekend hosts. Making lobster rolls at home is easy and a guaranteed hit with family and guests alike. To properly grill the rolls, you’ll need to find real New England-style hot dog rolls, which are trimmed on the sides so they can be buttered and griddled. If you can’t find them, you can buy slightly oversized rolls and trim them with a serrated (bread) knife to create a flat grilling surface. For this recipe, you will need a mixing bowl for the lobster salad and a 10-inch skillet, preferably heavy cast iron, to grill the rolls. If you have paper roll holders (known as hot dog trays), they are quite handy for holding the rolls as you stuff and serve them. You can buy paper hot dog trays online. You can mix the lobster salad up to 4 hours ahead. Once the lobster salad has been made, creating the lobster rolls is quick and easy. Preparation 1. HEAT a 10-inch skillet over medium heat. Spread each of the hot dog rolls with 1 tablespoon of butter (half on each side). Place the buttered rolls into the hot dry pan and toast without moving, until golden brown on one side, about a minute. Turn and cook the other side, about 1 minute more. Remove from heat. 2. OPEN the rolls and place them in a paper holder or on a small plate. Place a lettuce leaf on one side of the center, inside the roll. Spoon the lobster salad evenly among them. Serve with pickles, and potato chips on the side. Ingredients |
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Preparation 1. If you are using live lobsters, steam them until fully cooked and then allow them to cool to room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. 2. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into ½ to ¾ inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth. 3. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. 4. Combine the lobster, cucumber, and mayonnaise. If the salad is to be served within the hour, add the scallions. Season with a bit more pepper if needed; it is unlikely that salt will be needed. Cover with plastic wrap and chill for at least 30 minutes before serving. Makes 2 cups, which serves 4 or 5 for sandwiches or as a light entrée. If you like more sophisticated flavors, don’t hesitate to build on the recipe. Our favorite additions include: The recipe collection includes 200 easy-to-make classic seafood dishes and non-seafood favorites. We’re particularly fond of the creamy Cape Cod clam chowder and scallops wrapped in smoky bacon. Chef White also dispenses advice on the proper way to shuck clams, pick apart a lobster and scale a fish. The Summer Shack is Chef White’s casual restaurant mini-chain, with several year-round locations in Massachusetts. Pick up a copy of the cookbook for yourself or as a house gift for summer weekend hosts. |
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