After Supper Club this past weekend, I found myself with a pound-and-a-half of leftover steamed lobster tail…oh I suppose there could be worse tragedies. Of course there was not a chance the lobster was going to go to waste.
I definitely had lobster roll on the brain and went poking around some old recipes. While the lobster roll is a beloved dish of the East Coast and normally made with a generous amount of mayonnaise, this recipe definitely pushes the traditional envelope. Completely retooling this classic summertime fare is a bold move, but one done wisely, as the vinaigrette doesn’t mask the clean, sweet flavor and beautiful red color of the lobster.
However, another standout was the bun brushed with garlic butter and then toasted to a crunchy consistency….brilliant.
Now, my motives for using a non-traditional recipe did not stop there…
Last week, Hudson Vineyards sent me some of their home-grown extra-virgin olive oil, lovingly named after Lee Hudson’s late mother, Titi.
What a gift to receive on my doorstep. Beautifully bottled and sourced from a handful of older Mission trees on their ranch, not to mention a blend of Tuscan olive varieties as well, this olive oil is a bright shade of green with rich nutty flavors and a black pepper finish.
I knew this recipe would showcase the oil’s flavor and nuances, working together with the lemon to brighten the celery, parsley and scallions. It was truly a match.
If you are looking for a special oil to use in salads or low temperature cooking, this really is a special offering and would also be a wonderful gift.
Chop cooked lobster meat into chunks.
Whisk together lemon juice, oil and 1/2 teaspoon salt in a large bowl. Whisk in scallions, celery, celery leaves and parsley.
Then add lobster and gently toss. Season with salt to taste.
Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon. Brush inside and outside of buns with garlic butter. Toast buns in a 350 degree oven for 5 to 7 minutes or until golden.
Fill toasted buns with lobster and serve. It was honestly one of the best leftover meals I’ve had.
Lobster Rolls with Lemon Vinaigrette and Garlic Butter
Adapted from Gourmet
Serves four
1-1/4 to 1-1/2 pounds cooked lobster meat
3 Tablespoons fresh lemon juice
1/3 cup good quality extra-virgin olive oil
1/2 teaspoon kosher salt, more to taste
1/3 cup thinly sliced scallions
1/4 cup finely chopped celery
1/4 cup celery leaves
1/4 cup chopped flat-leaf parsley
1/4 cup butter
3 garlic cloves, smashed
4 hot dog buns
Chop cooked lobster meat into chunks.
Whisk together lemon juice, oil and 1/2 teaspoon salt in a large bowl. Whisk in scallions, celery, celery leaves and parsley. Then add lobster and gently toss. Season with salt to taste.
Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon. Brush inside and outside of buns with garlic butter. Toast buns in a 350 degree oven for 5 to 7 minutes or until golden.
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