The World Famous Maine Lobster Roll

Recipe Ingredients

1		Traditional Lobster Salad - (see below)
6		New England-style hot dog buns
6 tablespoons	90ml	Unsalted butter - softened
		Pickles and potato chips
		Traditional Lobster Salad
1 lb	454g / 16oz	Fully-cooked lobster meat
		(or 5 lbs live lobsters)
1		Cucumber - peeled, seeded, (medium)
		And finely diced
1/2 cup	118ml	Special Tarragon Mayonnaise - (see recipe)
		(or use prepared mayonnaise)
3		Scallions, white and most green - thinly sliced (small)
		Kosher or sea salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and freeze the carcass for soup or broth.

Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add them 30 minutes before serving with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.

To assemble the roll, preheat a large heavy skillet over medium-low heat. Lightly butter both sides of each bun. Place in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When they are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate. Garnish with pickles and potato chips. Serve at once.

This recipe yields 6 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0011) - from - the TV FOOD NETWORK

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