The lobster roll is “one of the most spectacular-tasting,
wonderful dishes placed in such a humble presentation,”
notes Jasper White. “It’s a cool lobster salad in a warm
buttery bun. When it’s perfectly made, it has got to be
oneof the most exquisite things you will ever eat.”
Scallionsare used rather than raw onions, which tend
to turn the salad bitter.
Traditional Lobster Salad
3 small scallions,
Kosher or sea salt
Freshly ground black pepper
6 New England-style hot
Pickles and potato chips
1 pound fully cooked
lobster meat or
5 pounds live lobster
1 medium cucumber,
and finely diced
1. 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 intestine from the tails of the cooked
meat. Cut the meat into 1/2-inch dice. Pick all
the meat from the carcass and add it to the diced
meat. Freeze the carcass for soup or broth.
2. Place the cucumber in a colander for at least
5 minutes to drain the excess liquid.
3. Combine the lobster meat, cucumber and
mayonnaise. If the salad is to be served within
the hour, add the scallions. If not, add them
30 minutes before serving. Season with salt if
needed and pepper. Cover with plastic wrap
and chill for at least 30 minutes before serving.
4. Preheat a large heavy skillet over medium-low
heat; lightly butter both sides of each bun. Cook
for about 2 minutes on each side, or until golden
brown. Stuff the buns with the chilled lobster
salad. Serve with pickles and potato chips.
Makes 6 lobster rolls.
Recipe adapted from Lobster at Home, by Jasper White
(Scribner, 1998). Reprinted with permission.