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Lobster Roll
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Lobster Roll

Lobster Roll

I remember my first bite of a lobster roll. It was buttery and delicious, but it lacked something - and that was texture. Oh sure, there was crunch from the celery, but I wanted more. And at the risk of pissing off hardliner east coast lobster roll lovers - I add crispy panko to the top at the end. And guess what? It’s fantastic. Makes 2 rolls

Ingredients

  • Two 4- to 5-ounce lobster tails
  • 8 tablespoons (1 stick)
  • salted butter
  • 2 garlic cloves, minced 1/4 teaspoon smoked paprika
  • Zest and juice of 1/2 lemon
  • Pinch each of kosher salt and freshly ground black pepper
  • 2 tablespoons panko bread crumbs
  • 3 tablespoons diced celery
  • 1 tablespoon finely chopped celery leaves or fresh curly parsley
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons mayonnaise
  • 2 top-split lobster or brioche buns, grilled to golden brown

Directions

  1. Steam the lobster tail or drop it in simmering water. In either case, remove them after 4 minutes, assuming they’re now opaque, then let cool slightly.
  2. Put all but I tablespoon of the butter in a small pot along with the garlic, paprika, lemon zest and juice, and salt and pepper. Melt over low heat.
  3. Using scissors, cut up the middle of the shell toward the tail, then pull the sides of the shell apart, exposing the meat. Remove the lobster and cut into slightly larger bite-size pieces. Add them to the melted butter to warm.
  4. Melt the remaining tablespoon of butter in a small pan over medium heat and add the panko. Mix well to coat the panko with the butter and stir until the crumbs get golden brown, 3 to 4 minutes, then remove from the heat.
  5. Combine the celery, celery leaves or parsley, dill, and mayonnaise in a small bowl. Add the lobster (leaving the butter in the pot) and mix well.
  6. Fill the toasted bun with the lobster combo, drizzle with a little extra butter from the pot, and add the panko on top at the end.

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