For the lobster rolls:
1/2 gallon water
1/4 cup kosher salt
4 live lobsters (about 1 1/4 pounds each)
1 1/2 cups mayonnaise (recipe follows)
3 tablespoons lemon juice
6 top-loading hot dog buns
3 tablespoons unsalted butter
1/4 cup finely chopped fresh tarragon
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chervil
1/4 cup finely chopped fresh chives
For the mayonnaise:
5 large egg yolks
Juice from one lemon, about 3 tablespoons
3/4 cup olive oil
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Directions:
For the mayonnaise:
Combine the egg yolks and lemon juice in the bowl of a food processor fitted with a metal blade. Process the mixture for 20 seconds. With the machine running, add both of the olive oils, drop by drop, and then slowly increase to a steady stream as the eggs and oil become emulsified. If the mixture gets very thick, thin it with a teaspoon of ice water. The consistency should be a little thinner than store-bought mayonnaise. Season with salt and pepper to taste. Store in a tightly sealed container in the refrigerator for up to a day.
For the lobster rolls:
To prepare the lobsters, fill a large heavy pot or standard clam steamer pot with the water and the kosher salt. Set over high heat and bring to a boil. Place the lobsters in the pot and cover tightly. Boil for 14 minutes. Remove the pot from the heat and carefully pour the lobsters and the water into a deep sink or colander. Cover with ice for about 10 minutes. Take the meat out of the shell.
Cut the lobster meat and place in a bowl. Toss with the mayonnaise and lemon juice. Slather the outside of the rolls with the butter and quickly grill on both sides either in a skillet or on an outdoor grill. Fill the grilled rolls with the lobster salad. Combine the herbs, mix well, and sprinkle over the salad. Serve immediately.
This recipe was styled by chef Karen Pickus for Good Morning America.
*Recipe courtesy of Mark Gaier and Clark Frasier from their cookbook, Maine Classic; Running Press, 2011
