Lobster Roll

Lobster crackers, seafood sets and doohickeys have been flying out of my Gourmet Fusion store this week, so I guess many people are planning seafood this weekend. The Lobster Roll recipe below is taken from the book of the same name,The Lobster Roll: {and other pleasures of summer by the beach}, which features recipes from the restaurant also called the Lobster Roll. The Lobster Roll restaurant is a famed roadside clam-bar and seafood restaurant in the Hamptons . I have never been, but the food looks delicious and if this sandwich is anything to go by, it is.

This recipe is very easy, but it calls for a large amount of lobster meat. If lobster in your area is very expensive, or you cannot deal with so many lobsters, combine a mixture of lobster meat and bay shrimp instead.

Ingredients

• 2 pounds freshly picked lobster meat, chilled and chopped into chunks, or 10 pounds live lobsters, steamed and meat removed
• 1 cup chopped celery (from 3 to 4 celery stalks), drained (when celery is chopped it tends to release its natural moisture, which can water down the lobster salad and give it a soupy consistency. To avoid this, chop the celery, wrap it in a dry clean towel or several paper towels, and place in the refrigerator for 15 to 20 minutes, allowing the towel to absorb any excess moisture.
• 3/4 to 1 cup mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons (3/4 stick) unsalted butter, softened
  
• 6 hot dog buns

Recipe

In a medium bowl, combine the lobster meat, celery, and mayonnaise and gently toss until well mixed. Season with salt and pepper and chill for at least 30 minutes (or up to overnight) before serving.

Preheat a large heavy skillet over a medium flame. Lightly butter both sides of each bun and cook for 2 minutes per side, until golden brown. (The buns may also be toasted under a broiler). When toasted, stuff them with the chilled lobster salad and serve immediately.