Recipes

The Ordinary’s Lobster Rolls

cover junejuly 1
Photo by Leslie McKellar

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yields

4 servings

    ingredients
  • 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
  • For lobster
  • 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
steps
  1. 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.
  2. Toast or grill 4 lobster rolls as desired.
  3. 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

  1. 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.
  2. 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.
  3. 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.

For mayonnaise

  1. Stir all ingredients together and set aside.
  • from Chef Mike Lata of FIG and The Ordinary in Charleston, SC

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