Butter Restaurant, NYC
We wished we lived in Maine so we can have lobster rolls every single day. Alex Guarnaschelli of Butter Restaurant gave us an amazing Maine mini lobster roll recipe that we can make right at home — it tastes like the real deal.
Place the bay leaf, garlic, celery, shallots, and dill seeds in a large (at least 8-quart) pot. Fill the rest of the pot with water and bring to a rolling boil. Let boil for 5-6 minutes to allow the water to develop flavor. Prepare a bowl with enough ice water to completely cover the lobster.
Turn the heat off and let the water cool for 2-3 minutes and submerge the whole lobster. Cook for 9 minutes, remove it from the pot, and immediately plunge into the ice bath.
Using a sharp pair of kitchen shears, remove and discard the shell from the claws, tails, and knuckles. Slice all the meat into 1/4 inch slices and place in a small mixing bowl, reserve in the refrigerator.
Whisk together all the mayonnaise ingredients in a small mixing bowl and check for seasoning — it may need more salt. Fold the mixture into the sliced lobster meat 1 large spoonful at a time, it should be lightly dressed, like a tuna salad.
In a large sauté pan, heat the vegetable oil for 1 minute. Add the butter and toast the potato rolls on all sides until golden brown (1-2 minutes). Place on a cutting board and allow these to cool until you can handle them with your hands.