From Bon Appetit (April 2011)

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Name: Lobster Rolls (Sandwich)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 2 Large egg yolks; 2 Tbsp Fresh lemon juice; 1 cup Olive oil (not extra-virgin); 1/4 tsp Dijon mustard; 1 cup Dry white wine; 1 Large onion halved; 2 Celery stalks; 6 Fresh thyme sprigs; 2 Tbsp Coarse sea salt; 3 1 1/2 lb live lobsters; 4 New Egland-style hot dog buns top split; 6 Tbsp Unsalted butter melted, divided; 1 1/2 cups Thinly sliced iceberg lettuce; 2 Green onions thinly sliced; Paprika

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INGREDIENTS

Mayonnaise
2 Large egg yolks
2 Tbsp Fresh lemon juice
1 cup Olive oil (not extra-virgin)
1/4 tsp Dijon mustard
Lobster Rolls
1 cup Dry white wine
1 Large onion ; halved
2 Celery stalks
6 Fresh thyme sprigs
2 Tbsp Coarse sea salt
3 1 1/2 lb live lobsters
4 New Egland-style hot dog buns ; top split
6 Tbsp Unsalted butter ; melted, divided
1 1/2 cups Thinly sliced iceberg lettuce
2 Green onions ; thinly sliced
Paprika

INSTRUCTIONS

Mayonnaise:

Place egg yolks in small metal bowl. Whisk in lemon juice and 1 tablespoon water. Place bowl over small saucepan of simmering water (do not allow simmering water to touch bottom of bowl); whisk constantly until yolk mixture is very thick, 2 to 3 minutes. Remove bowl from over water. Very gradually whisk in oil, then mustard. Season mayonnaise with salt and freshly ground black pepper.

DO AHEAD: Can be made 1 day ahead. Cover; chill.

Lobster Rolls:

Fill very large pot with 12 quarts water. Add wine, onion, celery, and thyme. Bring to a boil over high heat. Mix in 2 tablespoons coarse sea salt. Add lobsters headfirst, cover, and cook until water returns to boil, checking occasionally; 8 to 9 minutes. Uncover and continue to cook just until lobsters are cooked through, 1 to 2 minutes longer (10 to 11 minutes total).

Using tongs, transfer lobsters to large rimmed baking sheet. Let stand until cool enough to handle, about 15 minutes.

Twist tails off lobster bodies. Using kitchen shears, cut along each side of ridged membrane and pull out lobster tail meat. Cut tails in half lengthwise and then crosswise into 3/4 to 1-inch chunks. Place tail meat in medium bowl.

Twist claws and knuckles off lobster bodies. Using hammer or mallet, crack claws; pull out meat in 1 chunk. Reserve meat from 4 claws; dice meat from remaining 2 claws and add to bowl with tail meat. Using kitchen shears, cut shell of knuckles lengthwise in half; remove meat. Dice; add to bowl with tail meat.

DO AHEAD: Can be made 8 hours ahead. Cover; chill.

Add 1/4 cup (or more) mayonnaise to lobster meat; stir to coat. Season lobster salad with salt and pepper. Brush sides of New England-style buns with some of melted butter. (If using regular hot dog buns, open gently leaving attached at seam; brush insides with melted butter.) Heat large skillet over medium-high heat. Cook buns on buttered sides until golden brown and crisp, 1 to 2 minutes per side.

Arrange buns on plates; gently press open. Line each with 1/4 of lettuce. Top each with 1/4 of lobster salad, meat from 1 lobster claw, sprinkle of green onion, and dash of paprika. Drizzle with melted butter.

NOTES

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Lobster Rolls (Sandwich)

Mayonnaise
2 Large egg yolks
2 Tbsp Fresh lemon juice
1 cup Olive oil (not extra-virgin)
1/4 tsp Dijon mustard
 Lobster Rolls
1 cup Dry white wine
1 Large onion halved
2 Celery stalks
6 Fresh thyme sprigs
2 Tbsp Coarse sea salt
3 1 1/2 lb live lobsters
4 New Egland-style hot dog buns top split
6 Tbsp Unsalted butter melted, divided
1 1/2 cups Thinly sliced iceberg lettuce
2 Green onions thinly sliced
 Paprika

Mayonnaise:
Place egg yolks in small metal bowl.  Whisk in lemon juice and 1 tablespoon water.  Place bowl over small saucepan of simmering water (do not allow simmering water to touch bottom of bowl); whisk constantly until yolk mixture is very thick, 2 to 3 minutes.  Remove bowl from over water.  Very gradually whisk in oil, then mustard.  Season mayonnaise with salt and freshly ground black pepper.
DO AHEAD: Can be made 1 day ahead.  Cover; chill.

Lobster Rolls:
Fill very large pot with 12 quarts water.  Add wine, onion, celery, and thyme.  Bring to a boil over high heat.  Mix in 2 tablespoons coarse sea salt.  Add lobsters headfirst, cover, and cook until water returns to boil, checking occasionally; 8 to 9 minutes.  Uncover and continue to cook just until lobsters are cooked through, 1 to 2 minutes longer (10 to 11 minutes total).

Using tongs, transfer lobsters to large rimmed baking sheet.  Let stand until cool enough to handle, about 15 minutes.

Twist tails off lobster bodies.  Using kitchen shears, cut along each side of ridged membrane and pull out lobster tail meat.  Cut tails in half lengthwise and then crosswise into 3/4 to 1-inch chunks.  Place tail meat in medium bowl.

Twist claws and knuckles off lobster bodies.  Using hammer or mallet, crack claws; pull out meat in 1 chunk.  Reserve meat from 4 claws; dice meat from remaining 2 claws and add to bowl with tail meat.  Using kitchen shears, cut shell of knuckles lengthwise in half; remove meat.  Dice; add to bowl with tail meat.
DO AHEAD: Can be made 8 hours ahead. Cover; chill.

Add 1/4 cup (or more) mayonnaise to lobster meat; stir to coat.  Season lobster salad with salt and pepper. Brush sides of New England-style buns with some of melted butter.  (If using regular hot dog buns, open gently leaving attached at seam; brush insides with melted butter.)  Heat large skillet over medium-high heat.  Cook buns on buttered sides until golden brown and crisp, 1 to 2 minutes per side.

Arrange buns on plates; gently press open.  Line each with 1/4 of lettuce.  Top each with 1/4 of lobster salad, meat from 1 lobster claw, sprinkle of green onion, and dash of paprika. Drizzle with melted butter.

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Nutrition

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Serving Size: 1 Serving (194g)
Recipe Makes: 4 Servings

Calories: 404
Calories from Fat: 319 (79%)

Amt Per Serving		% DV

	Total Fat 35.5g	47 %
	Saturated Fat 17.5g	87 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 3.6g
Cholesterol 884.9mg		272 %
Sodium 3545.4mg		122 %
Potassium 243.1mg		6 %
Total Carbohydrate 8.5g		3 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 6.8g
Protein 11.9g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 404

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