Friday, June 29, 2012

Lobster Salad / Lobster Rolls

Serve up this easy-to-make lobster salad on small pieces of toast with cocktails, on a salad plate or on a bun for the fabulous Maine mainstay—the Lobster Roll pictured here.


2 pounds fully cooked lobster meat, cooled and diced into small chunks and mixed with any meat you can pick from the carcass
6 stalks celery, rinsed, dried and finely diced
Sea salt
Freshly ground pepper
8 hot dog buns, lightly toasted (for the Lobster Rolls only)

For the mayonnaise:
1 teaspoons Dijon mustard
1 egg yolk
Salt and pepper
1 cup peanut oil (or canola oil)
1 teaspoon red wine vinegar
Make the mayonnaise: Place mustard and egg yolk in the bottom of a small bowl. Whisk. Add salt and pepper. Slowly drizzle a little oil into egg-yolk mixture, whisking briskly. As the sauce thickens and lightens, it is emulsifying. Continue to whisk as you slowly drizzle the rest of the oil into the mixture. It should become thick and fluffy, holding its own shape. Whisk in vinegar. 

Combine the lobster, celery and some of the mayonnaise. As you mix, add mayonnaise until it reaches your desired consistency. (Some people like it with a great deal of mayonnaise; I prefer to have the lobster dominate the flavor and have just enough mayonnaise to bond the pieces together). Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour.

Toast and fill the buns with the lobster salad. Serve with French fries or potato chips. 

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