hugeinjapan: Dinner Tonight — Lobster Rolled One benefit of the Memorial Day food sales is cheap grillables. Ordinarily, I’d rather do whole, live lobster, but that involves the effort and, to some, unpleasantness of executing a living thing in your kitchen. Also, it’s a school night. So, I made do with a couple of tails, which for $8 total seems like a reasonable weeknight meal.  There are two clear schools of thought on the lobster roll: mayo and celery vs. drawn butter and herbs. One is served cold, the other, ideally, is warm. I trend toward the former, especially at the moment when it’s hot outside. Don’t get me wrong. Hot buttered lobster is delicious, but I’d usually rather eat that dish separated into its constituent parts, using the bread to lap up any extra butter.  What I’ve learned here tonight is that I should’ve bought two more lobster tails and done both.  ANYWAY, the recipe: 2 lobster tails2 tablespoons of mayo (more or less to taste)1 stalk celery, diced fine3 chives, snipped1/4 teaspoon pepper1/4 teaspoon celery saltSqueeze of lemon juice  Steam the tails, covered, over an inch of simmering water for 7 minutes. Shock tails in ice water bathRemove meat and coarsely chop.Combine lobster with all other ingredients and set to chill When ready to eat, toast buns (I cut a thin strip off the outside of a bakery hotdog bun, brush with butter and toast), line with lettuce and stuff with lobster mix. Only about 30 minutes of active work and, even using frozen lobster tails, moist and springy with a nice vegetal and textural contrast. You can do worse on a Tuesday.  
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hugeinjapan:

Dinner Tonight — Lobster Rolled

One benefit of the Memorial Day food sales is cheap grillables. Ordinarily, I’d rather do whole, live lobster, but that involves the effort and, to some, unpleasantness of executing a living thing in your kitchen. Also, it’s a school night.

So, I made do with a couple of tails, which for $8 total seems like a reasonable weeknight meal. 

There are two clear schools of thought on the lobster roll: mayo and celery vs. drawn butter and herbs. One is served cold, the other, ideally, is warm. I trend toward the former, especially at the moment when it’s hot outside. Don’t get me wrong. Hot buttered lobster is delicious, but I’d usually rather eat that dish separated into its constituent parts, using the bread to lap up any extra butter. 

What I’ve learned here tonight is that I should’ve bought two more lobster tails and done both. 

ANYWAY, the recipe:

2 lobster tails
2 tablespoons of mayo (more or less to taste)
1 stalk celery, diced fine
3 chives, snipped
1/4 teaspoon pepper
1/4 teaspoon celery salt
Squeeze of lemon juice 

Steam the tails, covered, over an inch of simmering water for 7 minutes.
Shock tails in ice water bath
Remove meat and coarsely chop.
Combine lobster with all other ingredients and set to chill

When ready to eat, toast buns (I cut a thin strip off the outside of a bakery hotdog bun, brush with butter and toast), line with lettuce and stuff with lobster mix.

Only about 30 minutes of active work and, even using frozen lobster tails, moist and springy with a nice vegetal and textural contrast.

You can do worse on a Tuesday.