The Great Lobster Cookbook by Matt Dean Pettit

Author:Matt Dean Pettit [Pettit, Matt Dean]
Language: eng
Format: epub
ISBN: 978-0-449-01629-9
Publisher: Appetite by Random House
Published: 2014-10-27T16:00:00+00:00

NOTE: The key to the perfect lobster roll is using a “top-loader” or “top-sliced” bun rather than a brioche or thick, bready hot dog bun. You can make your own by simply cutting some excess bread off both sides of a regular hot dog bun.

ROCK LOBSTER ROLL

This right here is how it all started. In early 2012, I set myself a goal to make lobster more accessible to Canadians, and the lobster roll was my way of doing just that. We started selling our lobster rolls from a table at a pop-up event and now they have their own cult following. This recipe is near and dear to my heart. I hope you enjoy making them as much as we do!

SERVES 4

1 live lobster (about 1 ¼ lb), boiled and meat removed

¼ cup mayonnaise

Juice of ½ lemon

1 Tbsp Old Bay Seasoning (or your favorite seafood seasoning)

Kosher salt and freshly ground pepper

4 top-sliced hot dog buns (see Note)

1 Tbsp unsalted butter

2 pickles, sliced in half lengthwise

Chips for serving

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