The Redmond Lobster Roll (19 May 2002)
This sandwich is fashioned after a Maritime “thing.” Carolyn introduced me to them in 1997. This formula should make four to six lobster rolls (depending on how generous or stingy you are with the lobster).
You can find fresh-cooked lobster at your fishmonger or in some high-class delicatessens. If you can get live lobster, ask your fish person what to do or use a basic cooking guide. Live-un’s that have been cooked just before use make the best lobster rolls.
Juice of two limes
2 teaspoons Keen’s or Coleman’s dry mustard powder
1-1/2 teaspoons each, fresh dill and tarragon, minced
1 teaspoon garlic powder
1 large stalk celery, minced
1/4 sweet red pepper, minced
1 medium shallot, minced (substitute 2 scallions)
1/3 cup mayonnaise (or perhaps a little more)
1/4 cup sour cream
Salt and pepper to taste
Mix the lime juice and mustard powder together until the mustard is completely emulsified. Then add the remaining ingredients to a medium-sized bowl, mixing the mustard emulsion into them to create a smooth mixture with the texture of the vegetables.
Meat of 2 cooked 10-oz. lobster tails, coarsely chopped
Fold the lobster meat into the vegetable mixture to create a wonderful lobster salad mix. Taste for seasoning and add additional mayonnaise if the salad is a little dry.
4 or 6 French bread sandwich buns, split lengthwise (or just 2 or 3 if you can deal with an open-faced concept)
Butter
Lightly butter the pieces of bread, toast under the broiler briefly, then cover with lobster salad, perhaps a leaf of romaine lettuce, and serve. [If you’re doing standard lobster rolls, split the bread as a frankfurter bun, still attached. Open-faced is cool and how we do it – what’s the fun without the mess, just as with a seafood boil, eh?]
Richard Jehn
