When this recipe first came out over a year ago, I really wanted to make it, but the recipe is so disjointed on their website (you need to follow three separate recipes) that I eventually became distracted with easier-to-follow recipes. Until recently, I saw the ATK episode that made it look so easy; so I gave it a try. I must have been a lot of “trick photography”, because the recipe was a lot of work and made a huge mess in my kitchen. I did have a problem with the lobsters becoming water-logged (discussed below); but overall, as you would expect, the lobster rolls were delicious. Just prepare yourself for a fair amount of messy work. 4-stars.
While I followed the cooking instructions exactly, my lobsters became waterlogged. While there are a couple of theories about why my lobster became water-logged: (1) allowing lobster to cook too long, (2) boiling lobster (vs. steaming them). Chris Kimball is convinced that it is the molting cycle of the lobster that determines whether or not the meat will be firm and dense or soft and water-logged. He gives a lengthy explanation here. Chris Kimball’s bottom line is this: lobster in Spring until early Summer and best. Late Summer lobsters are still growing into their softer-shells, whereas Spring lobsters are packed tightly into their hard, pre-molted shells. You may need to increase the size of your Late Summer lobsters by 1/4-pound to compensate. In reality, the molting cycle is a little more complex than Chris Kimball describes.
- Many on the internet claim that boiling lobsters has a tendency to water-log them. Chris Kimball had tried to steam the lobsters instead (way back int 1997), and preferred steaming for its simplicity and efficiency. Yet, 17 years later he published this recipe using boiling without comment.
- I have never been able to find New England-style hot dog buns (sold by Pepperidge Farms), so I bought a beautiful Tuscan loaf from my local bakery and carefully cut it to mimic New England-style hot dog buns. The bread was fantastic.
- While fish is cooked to between 130 and 140 degrees, lobster requires higher temperatures because the muscle fibers are longer and need more heat to shrink. Chris Kimball recommends taking the temperature by inserting an instant-read thermometer into tail. It should reach 175-degrees.
- Chris Kimball also mentions that you can refrigerate the lobster meat in an airtight container for up to 24 hours. But this is a lot of effort to have “almost” fresh lobster.
Cost: $28 for four lobster rolls ($7 each)
How much work? Low.
How big of a mess? Medium.
Start time 5:00 PM. Dinner time 6:30 PM
4 (1-1/4-pound) live lobsters
1/3 cup table salt
2 tablespoons mayonnaise
2 tablespoons minced celery
1-1/2 teaspoons lemon juice
1 teaspoon minced fresh chives
Pinch cayenne pepper
6 New England-style hot dog buns
2 tablespoons unsalted butter
6 leaves Boston lettuce
- Put live lobsters in the freezer for 30 minutes, which will induces a coma-like state. Meanwhile, bring 2 gallons water to boil in large pot over high heat. Remove 2 tablespoons butter from refrigerator and allow to soften.
- Add the 1/3 cup table salt and the lobsters to pot. Use tongs to arrange them so that they are completely submerged. Cover, but leave the lid slightly ajar. You will need to adjust heat to maintain a gentle boil. Boil for 12 minutes, and check that the thickest part of tail registers 175 degrees (insert the thermometer into underside of tail to take temperature).
- Use tongs to put lobsters to a rimmed baking sheet and allow to cool for 10 minutes.
- Remove the lobster meat according to the following methods.
- SEPARATE INTO TWO: Set lobster on a cutting board. Hold tail with one hand and the body with your other. Twist to separate.
- TAIL MEAT: Lay the tail on its side, then use both hands to press down on tail until shell cracks. Hold the tail with the flippers facing you (shell will be facing down). With your thumbs on opposite sides, pull back on both sides to crack open shell and remove meat. You can briefly rinse meat under running water to remove green tomalley, if desired, and pat meat dry with paper towels. Use a paring knife to de-vein.
- KNUCKLES: Twist the “arms” to remove claws/knuckles from the body. Then twist the knuckles to remove from claws. Use the back of a chef’s knife to break the knuckles into 2 pieces at joint. Use the handle of teaspoon or skewer to push meat out of shell.
- CLAWS: Wiggle small hinged portion of each claw to separate. Use the back of a chef’s knife to break open the claws, cracking the first side, flipping, and cracking the other side. Remove meat.
- LEGS: Twist legs and remove from body. One at a time, lay leg flat on counter. Using a rolling pin, starting from claw and rolling toward the open end, push out meat. Stop rolling before reaching end of legs so you don’t accidentally get any of the shell.
- Cut the tail meat in 1/2″ pieces. Cut the claw meat to 1″ pieces.
- Whisk mayonnaise, celery, lemon juice, chives, 1/8 teaspoon salt, and cayenne together in large bowl. Add lobster and gently toss to combine.
- Put 12″ nonstick skillet over medium-low burner. Butter both sides of hot dog buns and sprinkle lightly with salt. Put buns in skillet and cook for 2 to 3 minutes until crispy brown. Flip and continue to cook the second side for another 2 to 3 minutes crispy brown. Move buns to large serving platter.
- Line each bun with lettuce leaf, and spoon lobster salad into buns. Serve immediately.