Maine Lobster Roll
- 2 gallons salted water
- 4 live lobsters
- 2 cups prepared mayonnaise
- 1 cup finely diced celery
- 1 cup finely diced onion
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- Clarified butter, for brushing rolls
- 4 top-split hot dog buns
- Lemon wedges, for serving
In a large pot, bring the water to a boil. Add the lobsters. Bring the water back to a rolling boil and start a timer for 8 minutes. When the timer sounds remove the cooked lobsters and put them into an ice bath to stop the cooking process. When cooled, remove all the lobster meat and cut into 1/2-inch dice. Refrigerate cooked lobster until you are ready to assemble the sandwiches.
For the dressing:
Using clarified butter, brush both sides the hot dog buns and toast in a hot saute pan or on a griddle until golden brown. While still warm, divide the lobster roll filling evenly among buns. Serve with fresh lemon wedges and favorite side dish.
Recipe courtesy of Brandon Biederman, Executive Chef, Steuben's Food Service, Denver, CO.