“I just love a summer cookout! However, to have a successful meal centered around grilled items, you need key dishes to support and round out the menu,” says Geoffrey. “Lobster Rolls do just the trick – the protein is sweet yet not too delicate, providing the perfect balance to the hearty meat offerings.”
| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 30 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 cup white wine
- 1/4 cup tarragon vinegar
- 1 teaspoon black peppercorns
- 1 large shallot, chopped
- 1 bay leaf
- 1 sprig fresh tarragon
- 1 sprig fresh thyme
- 1/2 cup half-and-half
- 1 pound cold sweet cream butter, medium dice
- Lemon juice
- Kosher salt
- Kosher salt
- 4 lobsters (1 1/2 pounds each)
- 4 brioche hot dog buns
- Salted butter, as needed to toast the buns
- Mayo Mustard, recipe follows
- 1 tablespoon whole-fat yogurt
- 1 tablespoon chopped fresh chives
- 2 lemons, quartered
- 3/4 teaspoon dried mustard, such as Coleman’s Mustard Powder
- 1 teaspoon lemon juice
- 1/4 cup mayo
- 1 tablespoon Dijon mustard
- Dash hot sauce, such as Tabasco
- Kosher salt
Instructions
- For the lobster sauce: In a medium saucepan over medium-high heat, reduce the white wine and tarragon vinegar with the peppercorns, shallots, bay leaf, tarragon and thyme until the mixture is nearly dry, about 10 minutes. Add the half-and-half and reduce by two-thirds, about 5 minutes.
- Decrease the heat to low and whisk in the butter, chunk by chunk, stirring vigorously until each piece is nearly melted. Remove the lobster sauce from the heat and season it with lemon juice and salt. Strain the lobster sauce through a fine mesh chinois. Hold the lobster sauce warm in a saucepan over very low heat until the lobster meat is ready.
- For the lobsters: Bring a large pot of salted water to the boil. Prepare a bath of icy water. Kill the lobsters by placing them on their backs on a cutting board and inserting a knife tip into their heads between the antennae. Drop the lobsters in the boiling water for 20 seconds and immediately shock them in the ice bath to stop the cooking. Extract the tail, claw and knuckle meat from the lobsters. The meat will still be translucent and raw. Remove the mud line from the tails and dice the tail meat into bite-size chunks.
- Add the lobster meat to the lobster sauce. Very slowly warm the meat until it is just barely cooked through. Be sure to agitate the pan frequently to prevent the lobster sauce from breaking. If it does start to break, sprinkle it with a few drops of cold water and take it off the heat for a moment.
- For the lobster rolls: In a saute pan, toast the sides of the buns with butter until crispy and golden. Spoon the cooked lobster meat into the prepared buns. Add as much lobster sauce as desired. Drizzle the lobster rolls with Mayo Mustard, drizzle with yogurt and sprinkle liberally with chives. Serve with lemon wedges.
- Combine the dried mustard with 1 1/2 teaspoons water and lemon juice. Whisk in the mayo, Dijon, hot sauce and salt to taste.
Reviews
I thought this recipe was very easy to make and very delicious to eat. The mayo dressing was just the right topper for the lobster. I certainly will make this again.
Wow! I’m from E. Hampton NY & although you can get a delicious lobster roll at certain places. GZ’s lobster roll certainly stands out from the classic. Yes it does take some time & extra ingredients that are not in the classic. But it was worth every delicious bite & calorie. LOL… Thank you GZ for mixing it up. Oh! 6 of us indulged on these beautiful yummy lobster rolls.
This recipe is great. Saw Geoffrey make it on The Kitchen recently. However I often do not have the time to spend — so I adapted the recipe: sometimes i use a lettuce wrap instead of a bun; have used lobster, crab, tuna and chicken. Then I mix the mayo/mustard with the other ingredients to make on cohesive sauce.
I agree that it was too many ingredients, though it was delicious. I will only make this again when I have the luxury of time (and don’t mind taking it).
so buttery… but so good. definitely a once in a while indulgence!
It was too many ingredients, I found the rolls to be nice and tasty, it was a little pricey but it was worth it….
I love lobster and lobster rolls , this is one awesome mouthful…yum-yum !
I made this for a weekend lunch with family and friends. I asked my husband to pick up 4 lobster from Chelsea Market in NYC and they were not cheap! I wasted time, money and four good lobsters. It was really awful. I read a few comments after I made this and agree that it was too many ingredients; just Hellmann’s and butter would have been fine. I suppose you just should not mess with a classic.