Ocean Reef Club’s Maine Lobster Roll
Submitted by Philippe Reynaud, Senior Director Culinary Operations, Ocean Reef Club, Key Largo, Fla.
Yield: 2 servings
For the Poached Lobster:
1 2 lb. live Maine lobster
1 small onion, peeled and coarsely diced
2 celery ribs, coarsely diced
2 tbsp. Old Bay seasoning
2 tbsp. kosher salt
Procedure:
• Fill a large pot with three gallons of water; add the diced onion, celery, Old Bay and salt. Bring to a boil, then lower fire to simmer for 15 minutes.
• Increase fire to a full rolling boil; immerse the lobster in the pot and cover immediately. Cook for 13 to 15 minutes. • Using tongs, transfer the cooked lobster to an ice bath to chill for five minutes. Drain.
• Twist off the lobster tails and claws, crack the shell and
remove the meat. Slice the tail in half length-wise and remove and discard any intestinal parts.
• Cut the lobster meat into ½-inch pieces; pat dry, transfer to a bowl and refrigerate until very cold—at least one hour.
For the Dressing:
2 tbsp. mayonnaise
2 tbsp. celery, finely diced (brunoise)
1 tsp. fresh lemon juice
1 pinch Old Bay seasoning
to taste salt and pepper
Procedure:
• In a mixing bowl, combine the mayonnaise, celery brunoise, lemon juice, Old Bay and chilled lobster; toss gently with a spoon.
• Salt and pepper to taste.
Final Assembly:
2 top-split, New England hot dog buns
1 tbsp. unsalted butter, melted
Procedure:
• Heat a nonstick skillet. Brush the sides of the hot dog buns with melted butter and toast over moderate heat until golden brown on both sides.
• Transfer the buttered buns to plates. Fill with the lobster salad. Serve immediately.
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