Susan Povich, the owner of the Red Hook Lobster Truck, comes to the Good Day Café to make a lobster roll.
LOBSTER ROLL RECIPE
8 top split hot dog rolls (we use the original Country Kitchen rolls from Maine)
1/3 head iceberg lettuce, finely shredded
3 scallions, finely sliced
1/4 lb butter
6 (1-1/2-lb) lobsters or 32 oz lobster meat
1 teaspoon sea salt or more to taste
2 tablespoons fresh squeezed lemon juice dash of ground pepper mayo (we make our own but Hellmans is a good choice)
Put 4 inches of water in a pot that can hold all the lobsters (or you can cook them in two batched). Add whatever is around the house, some seaweed (ok, this may only hang around our house or ask your fishmonger for some) an onion, some celery, fresh thyme, 1 cup white wine, add at least 2 tablespoons sea salt.
Bring to rolling boil. Add lobsters and cover. Bring back to rolling boil and cook average 12 minutes for 6 lobsters, 10 minutes for soft shell lobsters. Take out, set aside and allow to drain and cool.
TIP FOR THE SQUEAMISH: Place lobsters in freezer for 15 minutes and allow them to go dormant.
When cool, pick the lobsters and clean the tail meat, chop tail meat into chunks around 1-inch by 1-inch. Do not chop claws and knuckles.
Cool lobster in fridge for an hour or so.
Mix lobster with just enough mayo to hold it together. Divide into 8 equal portions (should be 4 oz each).
Melt butter and brush sides of roll generously with melted butter.
Grill bun in hot pan like a grill cheese until golden brown on each side.
Spread around 1/4 cup lettuce in each bun.
Top with 4 oz lobster salad (1/8 of total). Top with 6 or 7 pieces of sliced scallion and a shake of paprika drizzle with some melted butter.