Mural, Brooklyn, July 2014
The Lobster Pound’s Lobster Roll
- Six 1 1/2-pound lobsters, or 2 pounds cooked lobster meat
- 1 teaspoon sea salt, or more to taste
- 2 tablespoons freshly squeezed lemon juice
- Dash of ground black pepper
- 1/2 cup mayonnaise
- 8 top-split hot dog rolls
- 1/4 pound butter, plus more for finishing
- 3 scallions, thinly sliced
- 1/3 head of iceberg lettuce, finely shredded
- Sweet paprika, to taste
- Put 4 inches of water in a pot that can hold all the lobsters (or you can cook them in 2 batches). Add whatever is around the house, some seaweed (OK, this may only hang around our house or ask your fishmonger for some) an onion, some celery, fresh thyme, and 1 cup of white wine. Season with at least 2 tablespoons of sea salt. Bring the liquid to a rolling boil, add the lobster, and cover. Bring back to a rolling boil and cook for an average of 12 minutes for 6 lobsters, 10 minutes if they are soft-shell lobsters.
- Remove the the liquid and set aside to cool. When cool, pick the lobster meat and clean the tail meat. Chop the tail meat into 1-inch-by-1-inch cubes, but do not chop claws and knuckles. Cool lobster in fridge for an hour or so before dressing.
- Mix the lobster meat with the teaspoon of sea salt, lemon juice, dash of black pepper, and mayonnaise. Refrigerate until ready to assemble.
- For assembly, melt the butter and brush the sides of each roll generously with the melted butter. Grill the bun on a flattop or griddle until lightly golden brown on each side. Spread about 1/4 cup of the lettuce on each bun, top each with about 4 ounces of lobster salad, 6-7 pieces of sliced scallions, and a pinch of paprika. Drizzle with extra melted butter, if desired.
A Very Different Day in Red Hook, Brooklyn, July 2014
All human actions have one or more of these seven causes: chance, nature, compulsions, habit, reason, passion, desire.
Mr. Sunday, Brooklyn, July 2014