My new, beautiful, stock-pot arrived this past week, and not having enough chicken carcasses to make stock, it was decided to inagurate the pot with some lobster. This recipe comes from the January 2006 issue of Bon Appetit.
1-2 pound live lobster
1/2 cup finely chopped celery
1/4 cup mayo
2 teaspoons fresh lemon juice
3 tablespoons butter
2 high-quality hot dog buns (straight sided)
chopped fresh chives
Plunge lobster into large pot of boiling water; cover and cook for 9 minutes. I had two smaller lobsters, both fit just fine in the pot after being inspected by the very concerned cats. Using tongs, transfer lobster to large bowl of ice water to cool quickly. Twist tail and claws from lobster body; discard body. Crack claws, remove meat, pull apart and remove cartilage. Using kitchen shears, cut tail in half lengthwise, remove meat. Cut claw and tail meat into 3/4 inch pieces, transfer to medium bowl.
Add chopped celery (neither B. or I like celery, so I substituted green onions), mayonnaise, and lemon juice to lobster and mix until blended. Now, I got the measurement for lemon juice and butter mixed up. After draining off a bit of the excess once I realized my mistake, I added a touch extra mayo to compensate. Surprisingly (or not) the more lemony flavor was just fine, especially with the green onions. (this part can be prepared 4 hours ahead. cover and refrigerate)
Melt butter in large nonstick skillet over medium heat. Add buns and cook until golden brown on all sides, turning often, about 5 minutes. (this is KEY...it made the meal truly decadent). Cut lengthwise slit in top center of each bun, pry open. Divide lobster mixture between buns, sprinkle with chives and serve.
(devour, no pause for pictures...sorry...too good!)