from Chef Mike Lata of FIG and The Ordinary in Charleston, SC
4 freshly baked lobster rolls*
Cooked lobster meat from four ¼-lb lobsters (recipe follows)
6 tablespoons lobster mayonnaise (recipe follows)
2 teaspoons minced shallot
2 teaspoons minced chives
4 teaspoons finely diced celery
Lemon juice, to taste
Dash of Old Bay seasoning
8 stalks of celery, rough chopped, with green leaves reserved for garnish
3 white onions, rough chopped
1 large fennel bulb, rough chopped
1 lemon, halved
2½ liters (about 3 bottles) white wine
12 quarts water
1½ cups salt
Few sprigs thyme
Few sprigs tarragon
3 bay leaves, preferably fresh
1½ teaspoons coriander
1½ teaspoons white pepper
4¼-pound live lobsters
2 heavy cups mayonnaise
1 teaspoon tabasco
1 teaspoons Worcestershire Sauce
½ teaspoon Old Bay seasoning
2 teaspoons lemon juice
*Editor's Note: At The Ordinary, they bake their rolls fresh every day, and recommend you do the same. But “hot dog” style rolls from your favorite local baker will also do just fine.
To assemble lobster rolls, mix lobster meat with 6 tablespoons of lobster mayo, shallots, chives, and celery. Season with lemon juice and salt to taste.
Toast or grill 4 lobster rolls as desired.
Spoon mixture into prepared rolls and garnish each with Old Bay and celery leaves. Serve immediately with chips, fries, lemon wedges, and hot sauce.
For the lobster
To cook lobster, first make “court bouillon.” In large pot, combine celery, onion, fennel, lemon, white wine, water, herbs, and spices. Bring to boil and then strain through fine mesh sieve. Return liquid only to boil.
Drop in lobsters, cover, and cook for 8 minutes. While cooking fill a large bowl of stock pot with ice water. After 8 minutes, place lobsters immediately into ice bath.
When cool enough to handle, extract meat from lobsters and cut into large chunks. Each lobster will yield a heavy ½ cup to ¾ cup meat.