Actress Camilla Belle teamed up with renowned chef Jon Shook of restaurant Son of a Gun to craft the perfect lobster roll. Here's how to make the delicious dish:
2-2 ½ -pound live lobsters
¼ cup plus ½ teaspoon kosher salt
1 cup mayonnaise
Juice of 1 lemon
1 teaspoon Worcestershire sauce
1 garlic clove, very finely chopped
1 tablespoon chopped fresh chives
Splash of Tabasco sauce
2 celery stalks, finely chopped
2 tablespoons unsalted butter
4 brioche rolls or hot dog buns, halved lengthwise but not all the way through
To prepare the lobster:
Place the tip of a chef’s knife at the X where the lobster head meets the body. Using a quick, strong motion, force the tip of the knife into the center of the X and slice down through the lobster’s head and between its eyes (though the lobster’s legs may still be moving, the lobster is dead). Twist the tail off of the body (save the body to make lobster stock if you like) and twist off the claws.
Fill a Dutch oven with water and bring to a near boil (the water should be at about 170 degrees F). Add the Ɖ cup of salt and the lobster claws. Cook the claws for 2 minutes, and then add the tails and cook for an additional 7 to 9 minutes (7 minutes for 1đ pound lobsters; 9 minutes for 2-pound lobsters).
Drain the lobster pieces and, when cool enough to handle, use nutcrackers to break open the shells. Remove the meat from the shell. If there is a visible dark vein on the underside of the tail, pull it off and discard. Chop the claw and tail meat into small chunks, and set aside to cool completely.
To prepare the dressing:
In a large bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, garlic, chives, the remaining đ teaspoon of salt, and the Tabasco sauce.
To prepare the lobster salad:
Add the celery and the lobster meat and mix gently with the dressing. Chill for at least 30 minutes or up to 2 hours.
To prepare the lobster rolls:
Melt the butter in your cleaned and dried Dutch oven (or in a large skillet) over medium heat. Add the buns and roll them around to coat with butter, cooking until lightly toasted on the outside. Spoon some lobster salad into each bun, garnish with the chives and serve.