Lobster Rolls - Grove Hill Restaurant
4 1 pound live lobsters (cooked) or 4 lobster tails
1/3 cup of mayonnaise
3 tablespoons of freshly squeezed lemon juice
3 tablespoons of chopped parsley
3 celery stalks, diced small
Zest of 1 lemon
Salt and freshly ground pepper to taste
4 top- split brioche hot dog buns
2 tablespoons of melted butter
1. Prepare a large ice-water bath. In a very large pot of salted boiling water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 2 inch pieces and pat dry. Refrigerate until very cold, at least 1 hour.
3. In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice, lemon zest and parsley.
4. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over medium heat until golden brown on both sides.