Nothing is more "summer" than lobster rolls. Last night I had the pleasure of teaching students at Haven's Kitchen how to select, cook, breakdown and dress lobster rolls both Maine and Connecticut style and serve on butter and toasted buns.
Last night we indulged but here is my Well + Good NYC article last month, the recipe for "lighter" lobster rolls and pictures from last night's class.
P.S. I'm bringing the lobster pocket square back.
Lighter Lobster Roll
By reducing the amount of lobster per roll, loading it with veggies and dressing with heart healthy options, this summer classic doesn’t need to be a sinful treat. Swap a toasted bun for butter lettuce.
1, 1 1/2 lb. lobster
1 celery stalk, finely chopped with 1 tablespoon celery leaves reserved for garnish
1 cup finely sliced radishes
1 tablespoon finely chopped parsley
1 garlic clove, grated on a microplane
1” ginger, peeled and grated on a microplane
1 cup shredded red cabbage
1 tablespoon olive oil
Juice and zest of 1 lemon
1 teaspoon fine sea salt
Dash of hot sauce (optional)
4 hot dog buns, toasted
Butter lettuce (optional)
Place a pot of water on the stove and bring to a boil. Salt as you would when cooking pasta and add lobsters. Cook until the lobsters are bright read, the rule of thumb is 1 lb. = 5-7 minutes, 1 1/4 lb = 8-10 minutes, 1 1/2 = 10 - 12, 2-3 lb. = 12 - 18 minutes.
Remove and remove meat, cut into large pieces.
In a medium bowl combine lobster, celery, radishes, parsley, garlic, ginger, cabbage, olive oil, lemon zest and juice, salt and hot sauce. Stuff into rolls or butter lettuce.