Lobster Rolls are the quintessential summer food. Refreshing and incredibly delicious, Sam Talbot nailed it with this simple and classic recipe.
Wine Pairing: WattsUp Rosé
Ingredients:
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1/4 cup unsalted butter, melted in a small pot
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1 pound raw lobster meat removed from shell, poached in 2 1/2 quarts of lightly boiling water for 15-17 minutes
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2 tablespoons chopped chives
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1/2 cup Bibb lettuce, chiffonaded
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handful of celery leaves
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pinch of Himalayan sea salt
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pinch of pink peppercorn
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1 organic lemon, squeezed
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2 buns of your choice
Directions:
Bring the butter to medium heat, add the lobster and poach a second time for about 60 to 90 seconds. With a slotted spoon, scoop the lobster into a mixing bowl and set aside. Add the lemon juice, chives, celery leaves, sea salt and freshly ground pink peppercorn to mixing bowl. Gently slice lobster meat into smaller pieces and toss with spices until mixed throughout. Toast buns, brushing with the melted butter and some sea salt. Place the lobster meat inside and garnish with lettuce and enjoy immediately.
Recipe courtesy of Food Republic
