Saturday, October 13 2012, 08:05 AM MDT
Drafts Lobster Rolls
As Aired On October 12, 2012
Recipe Courtesy Of Executive Chef Kyle J. Smith
Lobster Salad Ingredients:
• 1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
• 1/4 cup bottled mayonnaise or Fresh Tarragon Aioli
• 1/2 tablespoon fresh tarragon
• 2 small scallions, thinly sliced
• Kosher or sea salt
• Freshly ground pepper
• 2 to 3 New England-style hot dog buns
• 2 to 3 tablespoons unsalted butter, softened
3 Egg Yolks
2 C Olive Oil
1-2 Tablespoon( depending on thickness of aioli)
1 Tablespoon Vinegar
½ C Chopped Tarragon
Salt & Pepper to taste
Directions for Aioli:
1.) Mix together yolks and Vinegar until well combined. Slowly add in oil while mixing. If too thick add in water to reach thick creamy consistency. Fold in tarragon. Salt and pepper to taste.
1.) Prepare the lobster salad. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
2.) Combine the lobster, mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour.
3.) Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead.
4.) When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; Serve at once.
(Copyright 2012 Sinclair Broadcasting Group.)