RECIPE: Lobster Rolls with Herbed Potato Salad

Serves 4 people | Total time 45 - 60 mins

Ingredients

Herbed Potato Salad:

• 2 - 3 lbs Potatoes of your choice – I prefer the mini mixed potatoes or colorful potatoes for this dish
• 1 Garlic Clove – Diced
• 1/4 Cup Chives or Green Onion - Sliced
• 1/4 Cup Parsley - Chopped Parsley
• 1/4 Cup Dill – Chopped
• (Other chopped herbs also an option if you prefer or want additional herbs)
• 1 Lemon – Zested and Juiced
• 1/2 cup Olive Oil
• 1 tbsp White Wine Vinegar (can also use red wine vinegar)
• 1.5 tbsp Dijon Mustard
• 1 tsp Maple Syrup
• Salt and Freshly Cracked Black Pepper to taste

Lobster Rolls:

• 4 Lobsters – Canner(1/2lbs) to 1lbs in size – Cooked and Cooled (This is to be done before class or buy precooked – you can also buy lobster meat) I recommend Fishermen’s Market in Bedford for lobster in the HRM
• 1 tbsp Chives – Sliced
• 1 tbsp Dill – Chopped
• 1 tsp Soy or Maggi Sauce
• 1 tsp Sesame Oil
• 1 Lemon – Zested and Juiced
• ½ Cup Mayonnaise
• 1 tbsp Olive Oil
• 1 tbsp Butter – Room Temperature
• 4 Sausage/Hotdog Rolls
• 1 tbsp Crispy Fried Onions (optional)
• 4 Lettuce Leaves (optional)

Instructions

Herbed Potato Salad:

• Bring large pot of salted water to boil.
• Clean 2-3 lbs of Potatoes and chop into inch cubes if too large.
• Boil Potatoes for 10 – 15 minutes, or until tender with a fork.
• Remove Potatoes from pot and put in a large bowl. Place bowl in fridge to chill.
• Dice 1 Garlic Clove (more if desired).
• Slice ¼ Cup of Chives or Green Onions.
• Chop ¼ Cup of Parsley.
• Once Potatoes are cool, remove from fridge and add Zest of 1 Lemon, ½ Lemon Juice, ½ cup of Olive Oil, 1 tbsp White Wine Vinegar, 1.5 tbsp Dijon Mustard, 1 tsp Maple Syrup and stir gently until potatoes are coated with mixture. Add Salt and Pepper to taste.
• Chill until ready. 

Lobster Rolls:

• Ensure lobsters are cool prior to starting.
• Shuck Lobsters and roughly chop leaving the claws intact. Place in large bowl.
• Finely slice 1 tbsp Chives and add to lobster bowl.
• Chop 1 tbsp Dill and add to lobster bowl.
• Add 1 tsp Maggi/Soy Sauce, 1 tsp Sesame Oil, zest from 1 Lemon and juice from ½ Lemon, ½ Cup Mayonnaise, and 1 tbsp Olive Oil to lobster bowl and stir gently until all ingredients are incorporated and lobster is coated. Add Salt and Pepper to taste. Place in fridge to cool until ready to use.
• Butter all Hotdog/Sausage Rolls and place in over under broiler at 500 until toasted. Make sure to watch your buns
• Remove buns from oven, fill with chilled lobster mix, and top with Lettuce or Crispy Fried Onions if desired.

Drink Pairings

Wine:

• Tidal bay - any producer
• Chardonnay
• Sparkling

Beer:

• Kölsch
• Saison
• Session ale

Copyright © 2021 by Seasoned Plate | Chef Stephen Barrett