Chef’s Recipe: Sam Talbot’s Lobster Rolls
Super tall Chef Sam Talbot shared this tasty recipe with us after appearing as our guest on the Anna & Kristina's Grocery Bag episode Bite Me.
1 lb. cooked lobster meat, cut into chunks
¼ cup diced red onion
¼ cup diced celery
1 tsp celery seed
1 tsp celery salt
¼ cup fresh lemon juice + zest of two lemons
1 ½ cups mayonnaise
¼ cup Dijon mustard
Old Bay seasoning to taste (about 2 tsp)
¼ cup melted, clarified butter at room temperature
5 brioche burger buns (or hot dog rolls), toasted
lettuce leaves, tomato slices
If you can’t find fresh lobsters, you can use frozen lobster meat, thawed in the refrigerator and cut into chunks.
For fresh lobsters (about five 1- to 2-lb. lobsters yield 1 pound of meat), fill a large pot three-quarters full of salted water (about a tablespoon per quart of water) and bring to a boil. Submerge lobsters completely – you may have to cook in shifts – and cover.
Cook approximately 18 minutes (more for larger lobsters), until shell is red. Drain, cool, remove meat from shell and cut into chunks.
Combine the lobster meat with all other ingredients, except the butter.
Clarify the butter by melting in a saucepan and skimming off the white foam. Cool to room temperature, then brush butter on toasted buns and fill with lobster mix.
Serve with lettuce and tomato.