There are a lot of things I love about our 3 sisters eat project. It gets me to try spices I've never heard of, experiment with techniques I would normally shy away from, and make some of my favorite restaurant meals at home. But one of the absolute best parts of this adventure is forcing my siblings to make foods I love and they hate. Example A: buttery fishes. For whatever reason, the two of them don't share my desire for soft shell seafood. So when I told them they had to make a lobster roll, they were less than thrilled.
But then we got down to business. First some critical questions:
Butter or mayo? Can't decide? We landed on this recipe because Bon Appétit provides a perfect combo of both.
Does the live lobster really screech when you place it in boiling water? Luckily for us, this is just a myth. But that doesn't mean we didn't have some post-boil Sebastian guilt.
And finally, how do you de-shell a lobster? And what's that red stuff in there? I'll leave that to the experts.
Ultimate Lobster Rolls
Yield - 6 sandwiches
3 live lobsters (about 1 1/4-pound each)
1 celery stalk, finely chopped
2 tbsp. fresh lemon juice
1 tbsp. chopped fresh chives
2 tbsp. mayonnaise
Freshly ground black pepper
6 New England–style split-top hot dog buns
2 tbsp. unsalted butter, room temperature
Pour 1 inch of water into a large pot. Bring the pot to a boil and salt generously. Add lobsters directly to the boiling water, cover, and cook until bright red,8-10 minutes. Feel immediate regret and sadness for your power over these helpless crustaceans. Transfer lobsters to a rimmed baking sheet and let cool.
Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
Heat a large skillet over medium heat. Spread butter on flat sides of buns. Toast until golden, about 2 minutes per side; fill with lobster mixture.