Chef Marcus Samuelsson shares his holiday recipes and pairings. He also suggests you pair it with the Penfolds Koonunga Hill Chardonnay.
For the lobster rolls
- 4 leaves napa cabbage, stems below the leaves removed
- 2 Teaspoons white miso
- 1 Tablespoon mayonnaise
- 1/4 Cup freshly squeezed lime juice
- 1/4 Teaspoon sambal oelek
- 1 Tablespoon finely chopped fresh cilantro
- 2 pieces quince, chopped
- 2 Cups bite-sized chunks cooked lobster
- 2 medium tomatoes, peeled, seeded, and diced
For the herb salad
- 1 Tablespoon olive oil
- 1 lime, juiced
- 2 sprigs fresh mint, leaves only
- 2 sprigs fresh cilantro, leaves only
- 2 sprigs fresh basil, leaves only
- 2 Teaspoons caviar, preferably from California farmed sturgeon (optional)
Calories Per Serving168
Folate equivalent (total)34µg8%
"To the uninitiated, lobster rolls are a strange concept. A specialty of Maine, they are basically hot dog buns stuffed with lobster salad. (Some insist it should be a split-top potato-bread roll, but even so, it still looks and tastes a lot like a hot dog bun.) The lobster salad should be chilled and dripping with mayonnaise. When the lobster meat is sweet and in big chunks, and the roll is warm and dripping with butter, the combination of flavors and textures is downright addictive. Here's a simple recipe that will produce a very satisfying lobster roll for those who know them and an entrée into the world of the lobster roll for those who don't. You can substitute chilled cooked shrimp or lump crab meat with perfectly delicious results"
- 12 ounces cooked lobster meat, from 2 to 3 one-pound lobsters, cut into chunks (about 2 cups), chilled
- 1/2 cup Hellmann's or Best Foods mayonnaise
- 1 celery stalk
- Juice of 1/2 lemon (2 tablespoons)
- 2 tablspoons minced flat-leaf parsely, tarragon, chervil, or chives, or a combination (optional)
- Kosher salt and freshly ground black pepper
- 4 hot dogs buns or potato rolls
- 3 to 4 tablespoons unsalted butter, at room temperature
- Iceberg or other lettuce, for garnish (optional)
In a medium bowl, combine the lobster meat, mayonnaise, celery, lemon juice, parsley, a pinch of salt, and some pepper. Mix well to coat the lobster with the mayonnaise. Chill.
Flatten the hot dog buns without splitting them apart, if you can. Generously butter the cut side and sprinkle with some salt. Heat a cast-iron or nonstick frying pan or griddle over medium-high heat. Place the buns in the pan buttered side down and toast until golden brown, 4 or 5 minutes. (You'll smell the delicious, buttery aroma when the buns start to toast.) Remove the buns to serving plates, toasted side up. Place a lettuce leaf on top, if using, and spoon one fourth of the lobster salad on each sandwich. Pull up the sides and serve.
How To Make Gordon Ramsay’s Lobster Capellini At Home
Chef Gordon Ramsay’s lobster capellini recipe is a delight to have with the delicious lobster pasta sauce. Not many people can make an excellent lobster sauce like this. The creamy yet chunky tomato sauce with the lobster is a perfect partner to the thin strands of Capellini pasta.
I came across this recipe a few years ago. What I loved was that he used Capellini pasta, which, to be honest, doesn’t get its fair share of the credit. The sauce, made from onions, tomatoes, garlic and spices, does wonder when combined with ultra-thin Capellini. The lobster is also the perfect meat for the recipe.
To make Gordon Ramsay’s lobster capellini, cook the capellini al dente. In a pan, add butter, tomatoes, onions, garlic and chili and cook. Add pepper and white wine, cook until wine dries. Add cream and small pieces of lobster. Pour the sauce over the capellini on a plate. Top with parmesan, basil and drizzle olive oil.
This was a quick overview of the recipe. Find the complete recipe below. But before going to the complete recipe, let’s check out some other recipes by some famous chefs.
1. Gordon Ramsay’s Spaghetti Bolognese– This authentic spaghetti bolognese by Gordon Ramsay is one such recipe that no one would like to miss. It is a very famous recipe in Britain and isn’t actually an authentic Italian recipe. Nevertheless, it is delicious and definitely worth a try.
2. Jamie Oliver’s Seafood Linguine– Jamie Oliver is a British chef and a very famous restaurateur. This combination of prawns, scallops, squids, baby capers, anchovies and white wine with a twist of Jamie Oliver’s makes a perfect traditional Italian pasta dish.
3. Jamie Oliver’s Blackened Chicken With Quinoa Salad– If you are looking for a healthy recipe to make that is also high in taste parameters, then Jaime Oliver’s blackened chicken and quinoa salad recipe is the one for you. It is flavorful, delicious and really easy to make.
4. Chef Paul Bocuse’s Black Truffle Soup– Chef Paul Bocuse’s black truffle soup recipe is a delight to experience. This “Paul Bocuse Soupe Aux Truffes” contains mushroom and stock chicken which gives the perfect touch to French Truffle Soup.
The Chef Show Season 1 Episode 2: Avengers Atlanta Review
Based on Jon Favreau&rsquos 2014 film Chef, The Chef Show sees Favreau team up with his culinary mentor, celebrity chef Roy Choi, as they travel around America cooking with fellow celebrities and introducing artists from a variety of fields to the joys of cooking world-class food.
Chef may not have changed the cinematic landscape, but it meant something to chefs. In this second episode, Favreau and Choi meet a chef with the words &lsquoEl Jefe&rsquo, the food truck Favreau&rsquos character had in the film, tattooed on his hands. Another chef talks about returning to the culinary arts because of the film. Talk about the power of movies!
We also see Favreau and Choi assemble a couple of Avengers to share some culinary delights and insights into the bonds between chefs.
Holeman and Finch Burger
The second episode of The Chef Show starts off at Holeman and Finch in Atlanta, where Favreau and Choi are treated to some homemade Serrano prosciutto by Chef Spencer, giving Favreau the opportunity to show off his knife skills. He is astounding with the knife&mdasha natural, according to Choi&mdashthe slices he cuts are so fine.
They then move on to the restaurant&rsquos famous burgers, which is made up of 50/50 chuck eye and brisket. No binders, like egg, are used&mdashthe burger patty has the right combination of meat and fat to accomplish the binding. Impressive!
Favreau completely takes over the griddle and the chefs actually let him. Choi is the only one who looks nervous about Favreau&mdashhe is Choi&rsquos student, after all&mdashbut the other chefs are completely cool about it. In Favreau&rsquos defense, he does a great job and the final product is a burger that both he and Choi declare is the best burger they&rsquove ever had. It looks simple, yet delicious.
The Optimist Lobster Roll
Chef Ford Fry of The Optimist greets Choi and Favreau with a lobster roll. When making, or ordering, lobster roll, chefs don&rsquot choose between mayonnaise or butter, they use both because they want all the flavor. Something for us regular people to remember.
Lobster is new territory for Favreau&mdashChoi never taught him to deal with lobsters, but he picks up the skills from Chef Ford fairly easily. This lobster roll looks so good! And paired with salt and vinegar chips, the combination is heavenly.
Smoked Lobster Roll
If using live lobsters, place lobsters in freezer for about 10 minutes. Then remove from freezer and place on cutting board with towel. Find the cross section behind the eyes on the back of the head. Instantly push a sharp knife through the lobster to the cutting board. This will instantly dispatch to lobster. Remove the tail by cutting between the last joint on the tail and the body.
Add garlic to melted butter. Using a sharp knife or kitchen sheers and split the tail to expose the meat. Brush with garlic butter.
Place lobster on the grill and smoke until meat reaches 135 degrees F. About an hour.
Remove the lobster and cool completely, then remove the meat and place in a mixing bowl. If using claw meat, remove from the body and crack open by using the back side of a chef's knife.
Mix lobster meat with mayonnaise, green onion, dill, and lemon, salt and pepper. Keep cool.
Brush buns with butter and toast on flat top grill. Load the lobster mix in toasted buns and serve with Old Bay Potato Chips on the side.
Remove the lobsters’ heads, claws, and tails reserve the claws and elbows for a future use. Use a string to attach the two tails together, so they do not curl up while cooking. Bring a large pot of water to a boil with the pepper, dry fennel, and a touch of coarse salt. Immerse the tails in the boiling water for 5 minutes. Cool them in ice water, then remove their shells. Cut them in half, remove any membranes, then cut each half into 5 coins. Place the coins on a damp cloth.
Step 2: Garnish
Rub the radish with water and coarse salt, then julienne using a mandoline. Make a mayonnaise: mix the mustard and egg yolk, then drizzle in the oil while whisking. Top with the radish, Espelette pepper, and lime zest. Peel the mango carve 12 wedges 4 x 1 cm (1.6 x 0.4 in) each, and cut the rest into thin strips. Wash the romaine lettuce and cut into quarters. Whisk the whole-grain mustard in a bowl with the heavy cream until smooth. Coat the romaine quarters with this mixture.
Step 3: Sweet and Sour Sauce
Mix the brown sugar with a few crystals of fleur de sel, a dash of Espelette pepper, and the lime zest.
Step 4: Finish
Preheat the oven to 100°C (212°F, setting 3/4). Place the lobsters on a baking sheet in the oven for 3 minutes to warm them up. Use a knife to open the top of the hot dog buns, then spoon in the sauce. Top the sauce with the thin mango strops, followed by the warm lobster and a few sprouts of Daikon Cress. Arrange the lobster roll, mango wedges, sauce, and a romaine quarter on a large, oval plate.
The Do’s and Don’ts of Making Perfect Lobster Rolls Every Time
The ideal place to enjoy a lobster roll, without question, is at a seafood shack down by the New England shore. I’m talking about the sort of place where you might just rub elbows with the lobstermen who caught the crustaceans you’re eating that same morning.
First Things First How to Choose a Live Lobster If you’re further than shouting distance from the waters of Maine or Massachusetts, however, there’s no need to despair. Lots of restaurants have gotten on the lobster roll bandwagon, serving passable, if overly chef-ified versions of the summertime classic. Or if you’re willing to take matters into your own shell-cracking hands, you can make your own at home, toasted bun and all.
There are a few things to know before attempting a homemade lobster roll. Like all great sandwiches, there is an art and a fine balance to maintain within between those bready ends. Read on for a guide to the do’s and don’ts of lobster roll artisanry.
1. DO: Learn How to Properly Cook, Crack, and Clean a Lobster
Lobster rolls are all about the lobster. Everything else is secondary. This may seem obvious, but the scores of not very good rolls out there prove how easy it is to lose sight of this fact. For the best tasting, sweetest, and plumpest meat, you’ll want to start with live, kicking and crawling lobsters (see how to choose live lobster if you’re unsure).
Frozen meat is pretty dull and feathery, while pre-cooked lobster from the store often gets rubbery and tough. Sure, the task of slaughtering, steaming, and breaking down a whole crustacean may seem like a lot of work for one itty bitty sandwich, but the results are well worth it. Our steamed lobster 101 will take you through the process from start to finish. Get our Basic Steamed Lobster recipe.
2-Pound Live Lobster, $49.95 from Lobster Anywhere
If you can't find live lobster locally, look online.
2. DON’T: Turn Your Lobster Roll into Lobster Salad
After you’ve picked your meat out of the shell, it’s easy sailing, right? Not quite—one of the biggest no-nos you can commit is turning your lobster into a mushy, mince meat salad with teeny tiny pieces. You want to keep it extra-chunky, with very coarsely chopped meat—not so large that you have to tear at it with your teeth, but big enough that you can still appreciate each morsel’s tenderness. This means that you’ll want to use only the tail, claw, and knuckle meat. Save the heads, smaller walking legs, and leftover shells for making a lobster stock.
This kind of lobster salad is good, though. (Chowhound)
3. DO: Keep Your Seasonings Simple
Sorry, but a wasabi-ginger-bacon lobster roll is enough to make any true seafarer groan. The classic Connecticut-style roll is the simple standard for how to do it right: butter, herbs, salt and pepper to season. That’s it. You barely even need a recipe for it, although ours will certainly help you keep things on track. Get our mayo-free Lobster Rolls recipe.
4. DON’T: Go Overboard on the Mayo and Other Dressings
The only acceptable alternative to the butter-dressed roll is a New England-style one with just a smidge of mayo and a sprinkle of finely diced celery. Seriously, a smidge and a sprinkle. The mayo shouldn’t overwhelm the meat or create a gloopy, creamy mess, while the celery is there to add just a hint of crunch. And forget your flavored mayos—the simple old plain variety will do just fine. Get our New England Lobster Rolls recipe.
5. DO: Butter and Toast Your Buns
Some purists argue that the only acceptable vehicle for a lobster roll is a top-split white bread hot dog bun, the kind that is flat on the sides. We won’t go so far as to tell you that, but it is important that regardless of what bread you use, it should be liberally buttered and toasted. That gently-browned flavor is an essential complement to the meat inside. If you like to DIY it, our homemade hot dog buns are a fine choice—you can carefully trim a slice off the sides of each roll for a faux top-split finish, then butter up those surfaces and toast ‘em in a pan. Get our Hot Dog Buns recipe.
New England Split-Top Buns, $29.99 on Amazon
6. DON’T: Get Too Precious with the Bread
You may not have to use a top-split roll, but there should be a few ground rules when choosing the bread with which you’re going to swaddle all that precious meat. It should be substantial enough so as not to fall limp under the weight of your fillings, but not so hefty or crusty that it distracts from what’s inside. An eggy brioche or a potato roll might pass muster.
This isn’t the time to break out your seed and nut-encrusted, fifteen-grain bread recipes, though—anything too strongly flavored is just going to be a distraction. If we wanted to get creative with our lobster roll bread, we might opt for something like these tender pretzel rolls. Get our Soft Pretzel Rolls recipes.
7. DO: Remember the Pickles and Chips
Lobster rolls may look humble and rustic, but in actuality they’re one of the more decadent things you can eat. Amazingly sweet and succulent flesh coated in butter/mayo and plopped in a bun coated in more butter? That’s pretty freakin’ rich. There’s a reason why they almost always come with a pickle and chips (preferably in a flavor like salt and vinegar): to cut through all that fat and provide a bit of palate-cleansing respite between bites. While you’re out shopping for those clawed friends you’ll be bringing home, make sure to pick up a jar of dill spears and some crispy spuds. Or better yet, make your own. Get our Garlic Dill Pickles recipe.
New England Lobster Rolls
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Sitting at a picnic table in the gravel parking lot of a seafood shack stuffing a lobster roll in your face is a summer ritual in New England. And while what you mix with the lobster for the filling is the subject of debate, one thing is not: Don’t skimp on the lobster! This recipe contains the three most important ingredients for a lobster roll: steamed lobster, real mayo (not that sweet salad dressing), and chopped celery. Piled into a buttered, toasted, top-split hot dog bun and served next to a cup of clam chowder, it’s a little taste of “summah” on the Cape in your own backyard.
For even better flavor, use homemade Mayonnaise. And see our Rules for Perfect Lobster Rolls.
Special equipment: You will need a seafood cracker for this recipe.
What to buy: If you purchase precooked lobster meat, you will need about 1 cup of chopped meat (about 5 to 6 ounces).
Top-split hot dog buns may be difficult to find outside New England, but they can be purchased online. Alternatively, trim off the outside edges of regular hot dog buns before buttering them.
- 1 Fill a large pot with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.)
- 2 Bring the water to a boil over high heat. Add the lobster to the pot head-first, cover with a tightfitting lid, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobster is bright red, about 14 minutes from the time it went into the pot. Check its doneness by pulling on an antenna: If the antenna comes out with no resistance, the lobster is done. Remove the lobster to a rimmed baking sheet and let it sit until it’s cool enough to handle.
- 3 Using your hands, twist and separate the tail from the body. Twist and remove both of the claws where they meet the lobster body set the claws aside. Discard the head and torso.
- 4 Starting with the tail, remove the small, wispy flippers on the underside of the shell. Using a fork, pierce the exposed tail meat and slowly twist and pull it out of the shell in one piece. Rinse any white debris off of the tail meat and set it aside on a cutting board. Discard the shell of the tail.
- 5 Twist the claws and separate them from the legs set the legs aside. Gently wiggle and pull the smaller part of the pincer shell off each claw. Using a seafood cracker, gently crack the claws, remove the meat, and set it aside on the cutting board. Crack the legs, remove the meat, and set it aside on the cutting board.
- 6 Check the meat for any cartilage or shell and discard it. Coarsely chop the reserved meat and place it in a medium bowl. (You should have about 1 cup.)
- 7 Add the celery and mayonnaise, season with salt and pepper, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours.
The Secret(s) to Ben Sargent's Famous Lobster Roll
For about a year, Ben Sargent sold lobster rolls out of his Greenpoint, Brooklyn apartment. He was dealing 150 buttery, succulent, fresh-from-the-sea sandwiches per night -- illegally. Then, just as he was about to go legit, while he was away taping a pilot for a show on seafood for Cooking Channel, his underground lobster pound was shut down by the city of New York. Ben Sargent and his lobster roll-slinging alter-ego Dr. Klaw were lobster roll pushers no more.
Now that he's legit, the host of Hook, Line & Dinner will no sooner share his top-secret lobster roll recipe than he would eat imitation crab meat. It just won't happen.
But he did walk us through the process at a recent visit to the Cooking Channel and Food Network test kitchens, and smart cooks just might catch on . . .
Ben starts with a fresh, live lobster -- the best he can get. He steams it in 2 inches of water seasoned with onion, peppercorns, old bay and salt -- enough so that it tastes like the ocean the clawed creature, the one that's about to become a sandwich, once swam in. The lobster gets steamed till it's just cooked, even slightly undercooked, about 8-10 minutes per lobster. Each lobster cooked in the water will be more flavorful than the last, since the lobsters will add flavor to the spiced water as they cook.
Once the lobster is moments from fully cooking through, Ben removes it from its steamy bath and plunges it into an ice bath. Once it's cool enough to break down, he removes the lobster meat from the shell (saving the shells for stock, of course) and mixes it with a bit of mayonnaise -- not enough to overpower the meat, this shouldn't look like deli tuna salad -- just enough to give it some more moisture and flavor.
Classic Maine Lobster Rolls: Kennebunkport’s hottest (and most hotly debated) food
This recipe and article comes to us from Barbara Gulino: media spokesperson, guest chef on Portland Maine’s WCSH6 and food blogger. Barbara blogs at The Spirited Cook and will be sharing her inside scoop on recipes for TABLE that are perfect for summer living in Maine.
When I first moved to Maine many years ago, Brooklyn girl that I was, I thought a lobster roll was a Chinese egg roll made with lobster instead of shrimp.
Clearly, I have come a long way in 29 years.
A true Maine lobster roll is a celebration of summer, and not meant to compete with too many other ingredients. This is where many a cook has strayed—adding an assortment of things, in various shades of green and otherwise – aromatic herbs, shredded lettuce, olives, capers, and even more horrifyingly, stuff like chipotles and mango, all in the vein of making it better, missing the point that a lobster roll is all about the lobster and nothing else.
Perhaps a small amount of finely chopped celery is okay. This addition is hotly debated amongst lobster roll purists.
A few chives on top can add contrast (if you need to get all fancy-like), but steer clear of the shredded lettuce route. It is disappointing to find lettuce lurking under the lobster in the roll. It is used to make the roll look fuller than it actually is. A little bit of mayonnaise is required to bind the lobster together. My favorite is Stonewall Kitchen’s Farmhouse Mayo – flavorful and seasoned with enough salt that I find I don’t need to add more.
Lastly, the griddled New England-style hot dog roll is part of the charm. They were honestly an ingredient I didn’t pay a whole lot of attention to until I discovered the sturdier, larger and made-from-scratch-version baked by Mainly Grains in South Portland.
My lobster roll game is on! What I really want is a roll that can hold MORE lobster not less.
These rolls only need to be gently sliced apart which reveals their beautiful sides perfect for buttering and griddling resulting in a perfectly crispy-sided warm roll, and piled with lobster.
The best and most efficient time to make lobster rolls is the day after a traditional lobster bake or boiled lobster. Toss a few extra lobsters in to steam, refrigerate overnight, remove the meat and try to keep a few pieces of claw meat intact for an eye-catching garnish, but if you can’t, no big deal. Slice the tail meat in half length-wise and cut into chunks.
These fat and pudgy rolls allow for a generous ¼-pound portion each. Serve with sides of coleslaw and potato chips and hopefully a dose of sunshine.
This is, (I am quite certain) “The Way a Lobster Roll Should Be.”