One of the most iconic New England summer dishes. Our take on a warm buttery lobster roll includes a punch of garlic and whisper of celery leaves. We have paired it with our Champagne Escarole Salad which compliments the rich buttery lobster with a bright and slight bitterness.
Makes 4 Servings
For the Lobster Roll
Ingredients
4 split top hot dog buns
1 stick unsalted butter, softened and divided
1 clove garlic, minced
1 tsp lemon zest
2 Tbls celery leaves
4 or 5 lobster tails, depending on size
1/2 tsp salt
1/4 tsp pepper
lemon wedges
Directions
1. Over medium high heat steam lobster tails 8 to 10 minutes or until shells turn a bright red. Take out and let cool until you can handle them.
2. Meanwhile, heat skillet over medium heat. Butter sides of hot dog buns and fry until toasted on both sides. Set aside.
3. Heat 1/4 cup butter in small skillet until melted. Add minced garlic and let sit while you shell the lobster tails.
4. Remove lobster meat from shells, leaving in large chunks and place into bowl. Pour over butter mixture and sprinkle on celery leaves, salt and pepper. Mix gently and then divide between the four toasted hot dog buns. Squeeze over juice from a wedge of lemon.
For the Salad
Ingredients
1 head escarole, chopped into bite size pieces
4 radishes, thinly sliced
1/4 cup fennel fronds, roughly chopped
1/3 cup champagne vinegar
1/3 cup olive oil
2 tsp Dijon mustard
1 small shallot, minced
1/2 tsp salt
1/4 tsp pepper
Directions
1. Combine escarole, radishes, and fennel fronds in large bowl or platter.
2. Combine the remaining ingredients in a small bowl and whisk together. Pour over salad and toss to combine.
Marisa:
Living in Massachusetts means being surrounded by lobster rolls during the summer months. However, they usually have a pretty high price pointe and are rather indulgent. So we thought, why spend all that money on one lobster roll as when you could spend a fraction more and feed the whole family with lobster rolls?! We chose a warm buttery lobster roll because we both thought that it would highlight the flavors of the lobster best. Nothing against the cold mayo based roll, but warm butter just seemed a lot more inviting and simple.
I bought frozen already cooked lobster because I actually had trouble finding live lobsters this week! I went to two or three stores and when I had no luck I went with the frozen. Honestly though, it tastes just as amazing and is even easier. No need to kill and shuck the lobster, just thaw and heat in a garlic and butter bath, less work and no flavor sacrifice!
The salad is a great compliment to this rich sandwich. We thought, what better to go with lobster than champagne? Ok, well maybe not actual champagne, but a champagne vinegar to bring that same brightness and slight sweetness to our salad. Escarole is the perfect counterpoint to that, add some radishes and you have a crisp salad perfect to be enjoyed along side our lobster. It too comes together quite quickly and the vinaigrette is super simple to make ahead and keep stored in your refrigerator for up to two wee
