- Juan Mari Arzak born (1942)
Red Hook Lobster Pound's Lobster Roll
Red Hook Lobster Pound
- 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
As the winner of our 101 Best Food Trucks in America for 2013, Red Hook Lobster Pound knows how to make a mean lobster roll, and here's how they do it.
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.