Perfect for your family picnic, Cru’s Executive Chef Erin Zircher shares her secret recipe for legendary lobster rolls.
1 tablespoon fresh tarragon leaves, lightly chopped right before using
1 tablespoon chopped fresh chives
2 tablespoons celery leaves (pale ones only), lightly chopped
• Fill two large stock pots halfway with water and bring them to a boil over high heat. Once the water is rapidly boiling, add two lobsters to each pot, turn off the heat and cover the pots with their lids. After 30 minutes, drain the lobsters and allow them to cool completely on a sheet tray.
• Split the lobster tail down the back using a pair of kitchen scissors; remove and discard the intestine. Using the kitchen scissors again, remove the meat from the lobster knuckles. Cover each claw with a dish towel and crack them with the back of a chef’s knife. After removing all the meat from the shells, check it carefully for pieces of shell.
• Cut the meat into bite size pieces.
• In a large bowl, mix the chopped lobster meat with the mayonnaise, lemon zest and juice. Cover and chill until ready to serve (the lobster salad can be stored in the fridge for one day).
• Preheat a griddle or large sauté pan over medium heat. If using split-top rolls instead of sliced brioche or challah bread (lightly toasted and buttered), slice the tops of the rolls open one-inch deep. Butter the sides of each roll and toast them lightly until golden on all sides. Watch closely so they don’t burn.
• Divide the lobster salad among each of the toasted rolls and garnish with the chopped tarragon, chives, and celery leaves. Serve immediately.