***After coming home from work one night, Brad brought the latest issue of Gourmet to me and pointed to the cover photo, saying “THIS looks GOOD…Can you make it??” It was a gorgeous photograph of this dish – Lobster Rolls with Lemon Vinaigrette and Garlic Butter. It’s not often that Brad requests a very specific dish, so I was determined to make it…it looked too scrumptious not to!
Because I had never cooked lobster before, I was excited to try something new! I quickly bookmarked the recipe and bought the ingredients on my next grocery trip.
Every once in a while, a dish comes along that you just wish you could eat at least once a week. This definitely falls into that category!!! I’m serious…the flavors are amazing, and the phrases “Mmmmm”, “WOW”, and “Oh my gosh!” are sure to escape your mouth while you’re busy scarfing it down! Haha.
First of all, what seafood is there that tops lobster?? It’s definitely the main star here. The fresh parsley also really makes this dish. Don’t even think about using dried parsley…it won’t be the same! The crunch of the celery and green onions really add a nice element to the sandwich, and the garlic butter really pushes it over the edge!
If you’re looking for a scrumptious lobster dish, stop right here…You’ve found it!!!***
How To Make Lobster Rolls w/Lemon Vinaigrette & Garlic Butter
Active time: 25 min
Start to finish: 50 min
Source: Gourmet magazine; July 2009
4 (1 1/4- to 1 1/2-lb) live lobsters
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup thinly sliced scallions
1/4 cup finely chopped peeled celery
1/4 cup celery leaves (I left these out)
1/4 cup chopped flat-leaf parsley
1/2 stick unsalted butter
3 garlic cloves, smashed
6 hot dog buns, preferably top-split
Prepare a gas grill for direct-heat cooking over medium-high heat. (I simply put the buns under the broiler in the oven….instead of using a grill.)
Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells, and any roe for another use (see “To Make Lobster Stock” and “To Make Lobster Oil“). Coarsely chop meat.
Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
Fill buns with lobster.
Cooks’ notes: Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.