Lobster 2 Ways: #2 - Lobster Roll

The lobster roll received a rating of “very good!” from my father and I am shook. Typically, his palate has an aversion to anything cold, with salad dressing, and has no red meat involved. So there must be some magic to this lobster. Let’s roll.

Ingredients

3 lobster tails (Serves 2) 

¾ of a large green apple, diced into 1cm cubes

5 tbsps. of celery, finely chopped

1.5 tbsps. of chives, finely chopped

½ tbsp. of tarragon, finely chopped

⅓ cup of mayonnaise 

¼ lemon’s juice

Ground black pepper, to taste

Salt, to taste

Steps

1. Bring a pot of water to boil.

2. In the meantime, chop and prepare the rest of the salad ingredients. 

3. Once the water in the pot boils, blanch the lobster tails whole in the pot until the water boils again. Take out immediately. 

4. Use the boiling water to blanch the celery. 

5. Make a U-shaped incision to the inside of the lobster tails and remove the meat from the shell. 

6. Either a) Sous vide: cook tail meat in a sous vide plastic bag with 1 tbsp. of olive oil for 20 minutes. Cook at 120 degrees Fahrenheit for a tender taste (which I prefer) or cook at 140 degrees Fahrenheit for a firm texture. Remove as much air from the bag as possible.

OR b) home version: put lobster tail in a Ziploc bag and cook the lobster on low heat (water should not be boiling) for about 7-10 minutes, until tender

7. Prepare an ice bath. Once the tail meat is ready, put it into the ice bath to cool. 

8. Combine all ingredients for the lobster roll (except lobster meat) in a bowl and leave to the side. 

9. Once the tail meat is cooled, take out the tail meat from the ice bath and cut into ½ inch cubes. Combine with the rest of the lobster roll ingredients.

10. Take a baguette, cut it in half, and slice through each half horizontally to make a sandwich. I like to heat up the baguette in the bread toaster to give it a slight crunch, but that’s up to you. 

11. Transfer the lobster salad onto the baguette to make the sandwich roll. Serve.