Oh, do I love sunny days in Connecticut! Every ray of sun, every piece of light I get in my kitchen it is used with a purpose. And then, art, creativity, cooking and writing happens all together. If there is a recipe with the face of summer—is Lobster Rolls. Cook it today, cook it tomorrow, but cook this summer!
Makes 6 to 8 rolls
For the Salad:
3 hard boiled eggs, chopped
1 bunch chives, chopped
4 celery sticks, diced (save leaves to use as herbs)
2 tablespoons freshly chopped parsley
1 ¼ pounds (about 3 ½ cups) cooked lobster meat, cut into ½-inch pieces ***
2 tablespoons capers, roughly chopped
¼ cup store bought whole mustard vinaigrette (more if needed)
¼ cup light mayonnaise
grated zest of 1 lemon
Freshly ground black pepper
For the Rolls:
8 hot dog rolls
½ stick butter, melted
- Prepare the salad: in a large bowl mix all of the ingredients together and fold carefully, making sure each and every ingredient is well coated with vinaigrette and mayonnaise. Season with salt and pepper and taste. Cover with plastic wrap and refrigerate for at least 1 hour to allow flavors to blend. Taste and season again if necessary.
- Warm a pancake pan or griddle. Open hot dog rolls and brush them with melted butter, making sure they remain attached in the middle). Working in batches, place rolls cut side down and sear them until they are golden brown, 2 to 3 minutes. Flip them and heat lightly on the other side, about another minute. Transfer to a plate.
- Spoon about ¾ cup into each roll and top with arugula. Sprinkle some crystal salt and serve immediately.
*** If you prefer to buy live lobsters and cook them yourself, 3 to 4 two-pounders will yield 1 ¼ pounds of lobster meat.