Jews looooooove lobster! I'm a Jew & thus... Even the supposedly "Kosher" Jews I know seem to make an exception when it comes to the forbidden, sweet crustacean as long as they eat it at a restaurant or on a paper plate. Hypocrites! Well, lobster season is here & the chosen ones are happy along with the rest of all you lobster lovers out there.
(Side note: Not ALL Jews or non-Jews love lobster but come on...most do! Lobster is sexy. "Flashdance" anyone?!)
Lobster season is July through December. New shell lobsters are through October. These have just finished molting or shedding & the shells are softer than lobsters between October - December. Some people feel that hard shell lobsters are better quality but since there are such an abundance of lobsters in the Summer months who really cares. They're also cheaper now especially on the east coast where most come from. You can find them on the average for about $7.99 per lb. Just don't overcook them. The biggest mistake is overcooking your lobster which results in tough meat. I've already had lobster twice in restaurants this summer & they were tough and that just sucks!
The easiest way to cook lobster is to boil them. Just throw them in a large pot of boiling salted (or sea) water. Add about 1-2 tablespoons of kosher salt to each quart of water. When it's boiling place live lobsters in claws first & make sure lobster is submerged. When it comes to a boil again, cover & start timing. Boil 10 minutes for a 1 1/4 lb lobster & for each additional 1/4 lb add another minute on to the cooking time. The meat from a boiled lobster is easier to remove from the shell so for me this is the way to go although they say steaming a lobster yields more tender meat. Your choice folks. For this recipe, don't broil the lobster. A lot of people like broiled lobsters but I think the meat is the toughest cooked this way. I'm a purist so boiling or steaming is my favorite methods for cooking. Also, spiny lobsters are not the same so don't use them.
(Another side note: I have never heard a lobster scream. If it makes you feel better stab it in it's chest before boiling. All better!)
Anyway, this recipe for Lobster Rolls is simply de-lish! Lobster & corn really compliment each other so I add some charred corn off the cob to my lobster salad. It adds a slightly smoky, sweetness to it. If you want to be fancy like in my picture just carefully remove the meat from a lobster & place shell in the center of your platter. Fugghedabout the friggin' parsley. Who needs it!? If you don't want the carbs just make this as a lovely Summer salad. Either way I would enjoy with a lovely, slightly citrusy, white wine like a Sancerre or Sauvignon Blanc! Buon a-friggin petit!
Lobster Rolls
2 _ Cups Lobster Meat (3 1 _ lb lobsters)
_ Cup very finely chopped celery
_ cup very finely chopped red onion
_ cup mayo
1 tablespoon finely chopped chives (optional)
_ tsp Worcestershire sauce
salt & pepper to taste
Tabasco to taste (just a touch)
1 tsp lemon juice or to taste
1 Cob of Grilled/Charred Sweet Corn , cut off niblets from cob
Butter lettuce
6 Hot Dog Buns (Not fancy ones. The cheaper the better or potato buns are awesome.)
Melted Butter
2 tablespoons finely chopped flat leaf parsley for garnish (I know! Whatever!!)
Break up meat & add other ingredients to combine. Brush buns with butter & griddle. Place on beautiful white platter with shell of a lobster & enjoy!!!
makes about 3 cups
(about 6 rolls.)
