2000s Recipes + Menus
Lobster Rolls with Lemon Vinaigrette and Garlic Butter
Serves6
- Active time:25 min
- Start to finish:50 min
July 2009
Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad. View more of our favorite recipes from this issue.
- 4 (1 1/4- to 1 1/2-lb) live lobsters
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/3 cup thinly sliced scallions
- 1/4 cup finely chopped peeled celery
- 1/4 cup celery leaves
- 1/4 cup chopped flat-leaf parsley
- 1/2 stick unsalted butter
- 3 garlic cloves, smashed
- 6 hot dog buns, preferably top-split
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Accompaniment:
lemon wedges
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Prepare a gas grill for direct-heat cooking over medium-high heat; see “Grilling Procedure.”
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Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells, and any roe for another use (see "To Make Lobster Stock" and "To Make Lobster Oil"). Coarsely chop meat.
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Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
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Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
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Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
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Fill buns with lobster.
Cooks’ notes:
- Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
- Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.
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