Butter NYC's Maine Mini Lobster Rolls
Prep Time:
Cook Time:
Servings:
Ingredients
  • 5 fresh bay leaves
  • 1 bulb garlic
  • 1 bunch chopped celery (save the inner celery leaves for garnish)
  • 10 whole shallots, split in half
  • 1/2 cup whole dill seeds
  • 1 whole two-pound lobster
  • 1 cup mayo, such as hellman’s
  • 2 lemons, juiced
  • zest of one lemon
  • 1 tablespoon sumac
  • 2 tablespoon old bay spice
  • 1 tablespoon fresh cracked black pepper
  • 1 teaspoon spanish paprika (sweet, not spicy)
  • 2 tablespoon tarragon, chopped
  • 1 tablespoon dill, chopped
  • 2 cloves garlic, minced
  • 1 splash worcestershire sauce
  • 1 splash tabasco
  • 2 tablespoon vegetable oil
  • 3 tablespoon unsalted butter
  • 3 martins potato rolls
Directions
  1. Place the bay leaf, garlic, celery, shallots, and dill seeds in a large (at least 8-quart) pot. Fill the rest of the pot with water and bring to a rolling boil. Let boil for 5-6 minutes to allow the water to develop flavor. Prepare a bowl with enough ice water to completely cover the lobster.
  2. Turn the heat off and let the water cool for 2-3 minutes and submerge the whole lobster. Cook for 9 minutes, remove it from the pot, and immediately plunge into the ice bath.
  3. Using a sharp pair of kitchen shears, remove and discard the shell from the claws, tails, and knuckles. Slice all the meat into 1/4 inch slices and place in a small mixing bowl, reserve in the refrigerator.
  4. Whisk together all the mayonnaise ingredients in a small mixing bowl and check for seasoning — it may need more salt. Fold the mixture into the sliced lobster meat 1 large spoonful at a time, it should be lightly dressed, like a tuna salad.
  5. In a large sauté pan, heat the vegetable oil for 1 minute. Add the butter and toast the potato rolls on all sides until golden brown (1-2 minutes). Place on a cutting board and allow these to cool until you can handle them with your hands.