Lobster Rolls

 

Lobster rolls are mostly appreciated as a summer treat even though live lobsters are available year-round across the United States. We encourage you to enjoy this luxurious treat at your leisure, whenever something special is in order. At the risk of heresy, we also encourage west coasters to celebrate Dungeness crab season by substituting 2 cups of picked crabmeat for the lobster. Serve these sandwich-adjacent rolls with very cold, cheap beer or ample glasses of rosé.

 

Lobster Rolls

 

4 servings

 

Have ready:

Two 1½-pound lobsters or one 2½ to 3-pound lobster

Add enough water to a large, heavy pot so the lobsters will be completely covered when you plunge them in. Add for each quart of water:

1 tablespoon salt

Bring water to a rolling boil. Carefully immerse the lobsters in the water.

Allow the water to return to a boil, then reduce the heat at once and simmer the lobsters until they are bright red; about 5 minutes for 1½-pound lobsters, 7 to 8 minutes for a 2½ to 3-pound lobster. 

Drain, let cool, and crack the claws and tail with the back of a heavy knife. Remove the lobster meat with a pick or skewer, removing any bits of shell. You should have about 2 cups of meat. Combine the lobster meat in a medium bowl with:

⅔ cup finely diced celery

(1 tablespoon finely chopped celery leaves)

2 tablespoons chopped parsley

1 to 2 tablespoons lemon juice, to taste

Salt and freshly ground black pepper to taste

Stir in:

3 to 4 tablespoons mayonnaise, aïoli, or melted butter, to taste

Set aside. Open up or split along the top (but not all the way through):

4 New England-style split top hot dog buns or brioche or challah rolls

In a large skillet, melt over medium-low heat:

3 tablespoons butter

Place the buns on their sides in the pan (slit facing sideways) and move them around the pan to distribute the butter. Weigh the buns down with another skillet (not cast-iron, which will crush the buns, but a nonstick or stainless steel skillet) and griddle them for 5 minutes on each side, or until dark brown.

Fill the warm buns with the lobster mixture and serve with:

Lemon wedges

 

 

A New Generation of JOY

 

In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

 

On Sale November 12, 2019

Hardcover

List Price $40.00 (price may vary by retailer)

eBook

List Price $19.99 (price may vary by retailer)