Lobster season is fast approaching, and to whet your appetite Chef Ludo Lefebvre lends us his recipe to his patented lobster roll, complete with the recipe to Ludo’s special mayo. Butter up that brioche, bring that water to a rolling boil, and make this delicious summertime treat.

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DISH: LOBSTER ROLL

Feeds 8

For Special Mayonnaise

1 cup Ketchup
1 cup Kewpie mayonnaise
5 tablespoons sweet pickle relish, chopped finely
3 tablespoons Worcestershire sauce
3 teaspoons freshly ground black pepper

For Lobster Roll

4 lobsters, 1 ¼ pound each
fleur de sel, to taste
white pepper, to taste
16 slices of brioche (about 3-inches x 2 inches x ½ inch thick)
4 tablespoons salted butter

For Garnish

8 very thin sliced green jalapenos
2 tablespoons picked tarragon leaves
potato chips

 

Directions:

For the Lobster:

1. Prepare an ice bath (a bowl with water and ice) large enough to hold all 4 lobsters. Fill a large 12-14-quart pot with water and bring to a rolling boil. Remove the rubber bands from lobster claws and add the lobsters to the boiling water. Return to a boil and lower to a simmer. Cook for 6 minutes, or until the neck begins to separate from the body. With tongs, remove the lobsters from the pot and submerge in the ice bath.

2. When cool enough to handle, remove the claws and tails from the main body of the lobsters. Using the back of your knife, crack open the claws and remove the meat. Remove the meat from the tail. (Discard or repurpose the shells and head for another use.) Chop the lobster meat into bite-sized bits, about 1-inch cubes. Set aside.

 

For the Mayonnaise:

1. Mix all ingredients in a small bowl with a whisk.

 

For the Lobster Rolls:

1. In a separate mixing bowl, dress the chopped lobster meat with the mayonnaise until just coated. Season with salt and fresh ground white pepper. Store in the fridge until serving.

2. In a non-stick sauteé pan, melt the butter over medium heat. In batches, add the slices of brioche and toast until just browned on each side, about 3 minutes. Remove toasted brioche to a paper towel lined plate. Repeat with remaining brioche slices.

3. Spoon the lobster mixture onto each brioche. Top each with thinly sliced jalapeños, tarragon leaves and potato chips. Divide among 4 plates and serve.