Curtis Stone’s Lobster Rolls!

By JAmero4702

Ingredients

• 2 1 1/2 lb Lobsters (live)
• Aïoli
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped fresh chives
• 3 tablespoons finely chopped scallions (white and green parts)
• 2 teaspoons finely chopped fresh tarragon
• Finely grated zest of 1 lemon
• 1 1/2 tablespoons fresh lemon juice
• 1 garlic clove, finely chopped
• 1/8 teaspoon cayenne pepper

Details

Servings 4
Adapted from wendyshow.com

Preparation

Step 1

Place the lobsters in the freezer to put them to sleep, approximately 20 mins. Bring a large saucepan of salted water to a boil over high heat. Add the lobster and cook for about 5 minutes, or just until vibrant red. Drain, place the lobster on a rimmed baking sheet, and refrigerate until cold, about 20 minutes.

To make the aïoli:

In a medium bowl, whisk the mayonnaise, chives, scallions, tarragon, lemon zest, lemon juice, garlic, and cayenne pepper together.

To make the sandwich:

Heat a large griddle or heavy flat nonstick skillet over medium-high heat. Open the buns (or cut the rolls in half) and spread lightly, inside and out, with the butter. Grill the buns on all the buttered sides, turning occasionally, for about 2 minutes, or until toasted and golden brown.

Directions:

Place the potatoes in a large saucepan and add just enough cold water to cover them by about 2.5 cm. Add 1 tbsp of salt to the water and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 9 minutes, or until the potatoes are just firm-tender. Drain the water and set the potatoes aside to cool slightly. Using your hand, gently press each warm potato on a cutting board until it just barely “cracks” and is slightly flattened on each side. Be careful not to use too much force, or the potatoes will fall apart.

Heat a heavy large sauté pan over medium heat. Add the oil, then add the potatoes and cook for about 5 minutes, or until golden brown on the bottom. Turn the potatoes over and add 2 tbsp butter to the pan. Tilt the pan to move the melted butter around. Cook for about 5 minutes, or until the potatoes are golden brown on the bottom. Season the potatoes with salt, pepper, and the parsley. Serve while hot.

Directions:

In a large pitcher, combine the wine, elderflower liqueur, and sugar and stir to dissolve the sugar. Add the strawberries, plums, nectarines, and grapes.

Using a vegetable peeler, remove the zest from the lemon, trying to avoid the white pith that lies beneath the yellow skin. Add the zest to the pitcher. Squeeze and strain the lemon juice and add to the pitcher. Cover and refrigerate for at least 2 hours, or, preferably, overnight.

Pour the sangria into ice-filled glasses, making sure that each serving includes some fruit. Serve immediately.