Recipe courtesy of Ben Sargent
Ben's Lobster Roll
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 637
- Total Fat
- 19
- Saturated Fat
- 9
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 96
- Cholesterol
- 752
- Sodium
- 2566
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
3 tablespoons coarse sea salt
2 tablespoons seafood seasoning, such as Old Bay, plus more for garnish
1 tablespoon whole black peppercorns
5 cloves garlic, smashed
1 medium yellow onion, halved
Four 1- to 1 1/2-pound lobsters
Ice water, for chilling
1 tablespoon mayonnaise
4 tablespoons salted butter (1/2 stick)
Splash dry white wine
4 top-loading hot dog buns, such as Pepperidge Farm Classic Top-Sliced Hot Dog Buns
Directions
- Fill a stockpot with 1 to 2 inches of water and set over high heat. Add the sea salt, seafood seasoning, peppercorns, 4 of the garlic cloves and the onions. Once the water is boiling, add the lobsters. Cover the pot and steam the lobsters for 8 minutes (they won't be fully cooked yet). When finished, remove the lobsters and shock in ice water.
- Carefully remove the lobster meat from the shells, saving the juices, and coarsely cut into large chunks. Toss with the mayonnaise and about 1 cup of reserved lobster juices (the mixture should have a wet, thin consistency). Reserve.
- Melt the butter in a small saucepan over medium heat with the wine and remaining clove of garlic. Reserve and keep warm.
- Line a large, flat griddle with foil and heat over medium heat. Arrange the lobster mixture on the foil and cook, stirring occasionally, until heated through, about 5 minutes.
- Heat a large, flat grill pan or skillet over medium heat. Open the buns, brush the garlic butter on the insides and toast, buttered-side down, until golden brown, about 1 minute. Evenly divide the warm lobster meat between the rolls, brush the meat with a small amount of garlic butter and garnish with a dash of seafood seasoning.