The Anchor's Lobster Roll - News, Weather & Sports

The Anchor's Lobster Roll

The Anchor's Lobster Roll
4 (1-pound) lobsters or 1 pound lobster meat
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 tablespoon fresh lemon juice
freshly ground pepper
1 tablespoon unsalted butter
4 top-loading hot dog buns
Garnish: chopped chives

Immerse lobsters in rapidly boiling water. Cook about 7 to 10 minutes or until done. Plunge lobsters in ice water for 10 minutes to stop cooking, and cool thoroughly; drain. Separate tail and claws from the body; discard body. Crack shells, and remove meat, discarding shells and cartilage. Chop meat into 1/2-inch chunks.
Combine lobster, mayonnaise, celery and lemon juice. Season to taste with salt and pepper.  Cover and chill until ready to serve.
Melt butter in a large nonstick skillet over medium-high heat. Press open buns, and place in skillet, turning to coat both sides. Cook buns until golden brown on both sides.
Fill bun with lobster filling, and sprinkle with chopped chives.
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