Recipe: Classic lobster rolls

Lobsters chill on ice.
Lobsters chill on ice.
(Bret Hartman / For The Times)

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<meta itemprop="image” content=""><meta itemprop="name” content="Recipe: Classic lobster rolls">

<meta itemprop="cookTime” content="PT1H">About 1 hour</meta>
<span itemprop="recipeYield">4 servings</span>
Homemade mayonnaise

<span itemprop="ingredients">3 egg yolks</span>

<span itemprop="ingredients">1 tablespoon Dijon mustard</span>

<span itemprop="ingredients">2 tablespoons lemon juice</span>

<span itemprop="ingredients">2 jiggers hot sauce, preferably Tabasco</span>

<span itemprop="ingredients">About 2¼ teaspoons (7 grams) kosher salt</span>


<span itemprop="ingredients">2 1/2 cups (500 grams) vegetable oil</span>

<span itemprop="ingredients">2 tablespoons water, or as needed</span>

<span itemprop="recipeInstructions">Place the egg yolks, mustard, lemon juice, hot sauce and salt in a large, deep jar or similar container. Using an immersion blender, combine the ingredients. With the blender running, slowly drizzle the oil down the side of the container. Once the mayonnaise has started to emulsify, you can add the oil a little faster. If the mayonnaise thickens too much, add a little water to thin it until it will accept all of the oil. This makes about 3 cups mayonnaise; the mayonnaise will keep, covered and refrigerated, at least a week.</span>

Lobster rolls

4 small (about 1¼ pounds each) lobsters

<span itemprop="ingredients">Sea salt</span>

<span itemprop="ingredients">Champagne or white wine vinegar</span>

<span itemprop="ingredients">Homemade mayonnaise</span>

<span itemprop="ingredients">Espelette or cayenne pepper, to taste</span>

<span itemprop="ingredients">2 stalks tender yellow celery, peeled, finely diced and leaves reserved</span>

<span itemprop="ingredients">4 hot dog buns, preferably split-top</span>

<span itemprop="ingredients">Clarified butter, as needed</span>

<span itemprop="recipeInstructions">1. Cook the lobsters: Select a pot that is large enough to accommodate all of the lobsters. Add enough salt to the water to approximate the salinity of the sea. Add a splash of vinegar; the acidity of the water should be low but perceptible. When the water comes to a boil, add the lobsters and adjust the flame so they cook at a gentle simmer. Cook the lobsters, roughly 6 to 7 minutes for 1¼-pound lobsters. Once cooked, remove the lobsters to an ice bath to chill for several minutes before removing the meat from the shells.

2. Cut the lobster meat into one-half- to three-fourths-inch pieces. Place the lobster meat in a mixing bowl and begin adding the mayonnaise. Use just enough mayonnaise to coat the meat. Too little and the lobster roll will taste flat, too much and the roll won’t taste of lobster. Add the diced celery and taste a piece of lobster for seasoning, adding sea salt and espelette pepper to taste.

3. Toast the buns: Brush both sides of the buns liberally with clarified butter. Toast the buns in a hot, dry sauté pan until they are golden brown and warmed through, seasoning each with a pinch of salt while they’re toasting.

4. Fill the toasted buns with lobster meat, and garnish with celery leaves.</span>

<div itemprop="nutrition”
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<span itemprop="calories">Calories 645</span>

<span itemprop="proteinContent">Protein 33 grams</span>

<span itemprop="carbohydrateContent">Carbohydrates 22 grams</span>

<span itemprop="fiberContent">Fiber 1 gram</span>

<span itemprop="fatContent">Fat 47 grams</span>

<span itemprop="saturatedFatContent">Saturated fat 17 grams</span>

<span itemprop="cholesterolContent">Cholesterol 297 mg</span>

<span itemprop="sugarContent">Sugar 3 grams</span>

<span itemprop="sodiumContent">Sodium 1,165 mg</span>