Maine Lobster Roll

By Dr_Mom

In Maine you're likely to find lobster rolls served 3 ways. Some prefer a crunchy, tangy and slightly spicy version of the salad which includes celery, lettuce, lemon juice and a pinch of Cayenne. Purists leave out those ingredients because they believe nothing should interfere with the mix of sweet, tender summer lobster and mayo. At the Maine Diner in Wells and the Clam Shack in Kennebunkport, you can opt for warm lobster meat on a toasted bun with drawn butter on the side.
Recipe adapted from Food and Wine Magazine

Ingredients

• 4 1 - 1.5 lb lobsters
• 1/4 c plus 2 tbls of mayo
• 1/4 cup finely diced celery
• 2 tbls fresh lemon juice
• Pinch of cayenne
• 4 top split hot dog buns (baste the rolls on the insides with the melted butter and toast before filling

Preparation

Step 1

1. Prepare a large ice-water bath. In a very large pot of boiling HEAVILY salted water (it should taste like seawater) cook the lobsters until they turn bright red, about 10 minuts. Using tongs plunge the lobsters into the ice water for two minutes to stop the cooking. Drain
2) Twist off the lobster tails and claws and remove the meat. Remove the 'vein' running the length of the tail. Cut the meat into not-too-small pieces and pat dry. Transfer to a strainer set over a bowl and refrigerate until well chilled.
3) In a large bowl mix the lobster with the mayo and season to taste with salt and pepper. Fold in the celery, lemon juice and cayenne until well blended
4) Heat a large skillet or griddle, brush the sides and insides of the buns with the melted butter and toast over moderate heat until golden brown.
5) Fill with the lobster salad and serve immediately