Maine Lobster Roll With Claw And Knuckle Meat Recipes

Steps:

• For the lobsters: Fill a large pot with water and bring to a boil over medium-high heat. Squeeze in the lemon and drop the halves in, then add the white wine, garlic, bay leaves, thyme bundle, crushed red pepper and some salt. Drop the lobsters into the boiling water, cover and cook for 11 to 15 minutes. Prepare a large bowl of ice water. Remove the lobsters to the ice water to stop the cooking, then remove and let cool.
• For the lobster rolls: Remove the meat from the lobster claws, knuckles and tails and discard the shells. Coarsely chop the meat and place in a large mixing bowl. Add the celery, chives, lemon juice, celery salt and 1/2 cup mayonnaise and stir to combine well. Add the remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious; reserve.
• Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, discard the garlic clove. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls are crispy on both sides.
• Divide the reserved lobster mixture among the 4 buttered rolls and serve immediately with the Red Cabbage Slaw.
• Place the cabbage in a large bowl, add the vinegar and season with salt. Stir to combine, then set aside for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
• Drain the cabbage and return to a large bowl. Add the carrots, onions, mayonnaise and mustard. Taste for seasoning; the final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.

Steps:

• Prepare the lobster salad.
• If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
• Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.

Steps:

• Heat a griddle or saute pan over high heat until it begins to smoke, and then turn the heat down to medium-high.
• Spread some butter on both sides of each hot dog bun. Toast the buns on the hot griddle until golden brown on both sides, about 1 minute per side depending on the temperature of the griddle. Once toasted, remove from the heat and separate the two sides of the buns and hold for plating.
• In a bowl, combine the lobster, lemon juice, mayonnaise, salt and pepper, and gently mix to coat the lobster but not break up the meat.
• To plate the lobster roll, place one piece of the hotdog bun on the plate with a lettuce leaf on top. Spoon 4 1/2 ounces of the lobster salad on top of the lettuce leaf and then top with the other side of the hot dog roll. Repeat with the remaining rolls, and serve each with a lemon wedge.

Steps:

• Cut and tear the lobster meat into large chunks, closely checking for bits of shell. Keep the claws as intact as possible for the best presentation.
• In a large bowl, use a spatula to mix the lobster meat with the mayonnaise, coating evenly. The more chilled the mayonnaise, the better it will coat.
• Heat a skillet or griddle over medium-high heat. Using a pastry brush, liberally brush the melted butter on both sides of the hot dog rolls and place in the skillet. Toast each side to a golden brown color, using more butter as needed.
• Fill each roll with about 4 ounces of the lobster mixture. Sprinkle the tops with chives. Serve with a lemon wedge, which can also be squeezed on top.
• Serve immediately--the goal is to serve when you still have a warm, buttery roll with the cool creamy lobster meat. Enjoyed best with a view of the ocean.

Steps:

• Prepared a large ice bath. Fill a high-sided pot with a lid with 3 gallons water, then mix in 1 cup of the salt and bring to a rolling boil.
• Place the lobsters in the boiling water and cover the pot with the lid. Cook the lobsters for 8 minutes, and then remove them from the water and cool down the lobsters in the prepared ice bath.
• To remove the meat, pull the tail off of the body and break off the rear tail fins. Pull the tail meat out of the body-end of the tail using a fork. (The tail meat may not be totally opaque white like the claw meat will be. That is OK, it is properly cooked and in order for the tail to be tender it needs to be slightly less cooked than the claw meat). Cut the lobster tail into large chunks.
• Next, pull the bottom part of each claw directly down detaching it from the claw; if done correctly this will remove the cartilage from the claws. Then crack the claws and remove the meat. To remove the knuckle pieces, separate the sections and use a lobster pick to remove the pieces. Finally, remove the legs and line them up with the claws facing you. Cover with plastic wrap and use a rolling pin to push the leg meat out starting at the claws and rolling away from you. Repeat for the remaining lobsters.
• Heat a griddle or saute pan over high heat until it begins to smoke and then turn the heat down to medium-high.
• Spread some butter on both sides of each hot dog bun. Toast the buns on the hot griddle until golden brown on both sides, about 1 minute per side. Once toasted, remove from the heat and split the buns open, and then hold for plating.
• In a bowl, combine the lobster, mayonnaise, remaining teaspoon of salt, the pepper and lemon juice, and gently mix to coat the lobster but not break up the meat.
• To plate the lobster roll, place one piece of the hot dog bun on the plate with a lettuce leaf on top. Spoon 4 1/2 ounces of lobster salad on top of the lettuce leaf and then top with the other side of the hot dog roll. Repeat for the remaining rolls, and serve each with a lemon wedge.