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THE PERFECT SUMMER LOBSTER ROLL
A simple take on a New England classic.
The Perfect Summer Lobster Roll
Active/Total Time: 30 Min.
Makes: 4
As with many culinary icons, the recipe for this New England classic is deceptively simple: a pot of water, a few ingredients, a soft bun, and you’re done. But to achieve the ideal mix of sweet and briny, tender and toasty, it helps to have a little insider knowledge.
Ingredients
- Two - 2½-pound lobsters or three - 1½-pounders
- 1/3 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon coarse salt
- Top-split buns with melted unsalted butter
- Lemon wedges and potato chips (for serving)
Directions
1. Steam lobster
To serve four people, you’ll need two 2½-pound lobsters or three 1½-pounders—that will yield 1 pound of cooked meat. For the freshest fare, buy from a fish market or supermarket seafood counter that does a brisk business, and cook them the same day:
In a large pot lined with a steamer basket, bring 1 inch of water to a boil. Drop the live lobsters headfirst into the pot and cover. Reduce heat to a simmer and steam until the shells just turn bright red, 12 to 14 minutes. To check for doneness, pull on an antenna; if it releases from the shell with little resistance, the lobster is properly cooked. (Many seafood markets will do the steaming for you—just ask.)
2. Extract meat
Hold the tail in one hand and the body in the other; twist and pull to separate. For claws and legs, twist and pull where they’re attached to the body. Use lobster or nutcrackers or a mallet to crack the shells.
To get all the meat out in one swift motion, insert a fork into the underside of the tail and push up. Then chop into bite-size pieces.
3. Mix, Toast, and Fill
In a bowl, stir together 1/3 cup mayonnaise, 2 tablespoons fresh lemon juice, and 1 teaspoon coarse salt. Fold in chopped lobster meat. Heat a large skillet (preferable cast-iron) over medium. Generously brush top and sides of 4 top-split buns with melted unsalted butter. (Top-split are narrower than side-split, so you get a greater ratio of lobster to bread.) Place buns, flat side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Divide lobster meat among buns and serve with lemon wedges and potato chips.
Recipe by Martha Stewart, as part of the Growing with Martha Stewart partnership.