Name: Surf Citys Cold Twin Lobster Rolls Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb live or cooked Maine lobster meat (shell removed); 0.5 cup celery, finely diced; 0.5 cup mayonnaise (preferably full-fat); 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tbsp fresh chives, finely snipped; 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 1 tbsp celery leaves or chopped parsley (optional); 4 pieces top-split hot dog or New England-style split-top burger rolls; 2 tbsp unsalted butter, softened; 4 pieces lemon wedges; 0.25 tsp sea salt (for finishing); 0.125 tsp freshly ground black pepper (for finishing); 2 cups green cabbage, thinly sliced; 1 cup red cabbage, thinly sliced; 0.5 cup carrot, shredded; 0.25 cup mayonnaise; 1 tbsp apple cider vinegar; 1 tsp sugar; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 1 lb russet potatoes, peeled (or left unpeeled) and cut into 1/3–1/2 inch fries; 2 cups neutral oil (canola, peanut) for frying or roasting; 1 tsp cornstarch (optional, for crisping); 0.75 tsp salt; 0.25 tsp ground black pepper; 8 cups water; 2 tbsp sea salt; 1 piece bay leaf

Method

Poaching Lobster (if starting with live or raw tails)

Bring the poaching liquid ingredients (8 cups water, 2 tbsp salt, bay leaf, peppercorns, 2 tbsp butter) to a gentle simmer in a large pot.

If using live lobster whole: add lobster to simmering water headfirst, cover, and cook 6–8 minutes for 1–1¼ lb lobster until shells are bright red and meat is opaque. If using lobster tails (4 small tails or 2 large), simmer 4–6 minutes until opaque. Do not vigorously boil.

Remove lobster and immediately transfer to an ice bath to stop cooking. When cool, pick meat from claws, knuckles and tails. Pat meat dry, then gently chop into 1–1½ inch chunks. Reserve chilled lobster meat.

Lobster Filling Assembly

In a medium bowl combine 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp snipped chives, 1/2 cup finely diced celery, and 1 tbsp chopped celery leaves or parsley (if using). Stir to combine.

Add the chilled, chopped lobster meat to the mayo mixture. Gently fold the lobster into the dressing until just coated, taking care not to break up large chunks. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or pepper as needed. Refrigerate the filling for at least 15 minutes to let flavors meld (up to 1 hour).

Rolls & Finishing

Heat a large skillet or griddle over medium heat. Butter the outside faces of 4 split-top rolls with the softened butter (about 1/2 tbsp per side total).

Toast the rolls butter-side down in the skillet until golden brown and crisp, about 1–2 minutes per side. Remove and keep warm.

Just before serving, lightly mound the chilled lobster salad into each toasted roll (divide evenly to make two lobster rolls per order; this recipe yields 4 rolls for 2 servings of 'two rolls' each). Sprinkle a small pinch of finishing sea salt and a grind of black pepper over the lobster and serve with a lemon wedge on each roll.

Coleslaw (side)

In a bowl, whisk together 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/4 tsp salt and 1/8 tsp pepper until smooth.

Add 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage and 1/2 cup shredded carrot. Toss until cabbage is evenly coated. Chill for at least 15 minutes before serving. Taste and adjust salt or vinegar if needed.

French Fries (side)

If frying: heat oil in a deep pot or fryer to 325°F (163°C). Blanch the cut potatoes in two batches for 3–4 minutes until tender but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry until golden and crisp, 2–3 minutes. Drain on paper towels, season with 3/4 tsp salt and 1/4 tsp pepper and serve.

If oven-roasting: preheat oven to 425°F (220°C). Toss cut potatoes with 1 tsp cornstarch (optional for extra crisp), 2 tbsp oil (from the listed amount), 1/2 tsp salt and 1/8 tsp pepper. Spread in a single layer on a rimmed baking sheet and roast 20–30 minutes, turning once, until crisp and golden. Season to taste and serve.