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A Cooking Adventure
with Thom |
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Printer Friendly Copy
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Lobster Rolls
with Lemon Vinaigrette and Garlic Butter |
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Recipe courtesy of Gourmet Magazine |
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Ingredients
4 (1¼-to 1½-lb)
live lobsters
3 Tablespoons fresh lemon juice
⅓ cup extra-virgin olive oil
⅓ cup thinly sliced
scallions
¼ cup finely chopped peeled celery
¼ cup celery leaves
¼ cup chopped flat-leaf parsley
½ stick unsalted butter
3 garlic clovers, smashed
6 hot dog buns, preferably top-split
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Cooking Method
Prepare a gas grill for direct-heat
cooking over medium-high heat.
Plunge 2 lobsters headfirst into a large pot of salted
boiling water and cook, partially covered, over medium-high
heat 8 minutes from time they enter water. Transfer
with tongs to an ice bathe and let stand until completely
cooled. Return water to a boil and cook and cool
remaining two lobsters. Remove meat from claws,
joints, and tails. Save carcasses, shells, and any roe
for another use.
Whisk together lemon juice, oil, and ½ teaspoon salt in a
large bowl. Whisk in scallions, celery, celery leaves,
and parsley, then add lobster and gently toss. Season
with salt.
Melt butter with garlic in a small saucepan over low heat,
mashing garlic with a spoon.
Brush inside of buns with garlic butter. Grill,
buttered side down, until golden, about 1 minute.
Fill buns with lobster. |
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Copyright © 2005. Thom's Kitchen. All rights reserved.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183
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