John Elkhay's Lobster Rolls

John Elkhay's Lobster Rolls

Restaurateur John Elkhay is from Maine. "Growing up there," he says, "you take for granted the abundance of fresh salt air, local lobsters, summer corn and strawberry pie." At his South County home, he recreates that homespun New England specialty, the lobster roll. Direct, he says, from his childhood memories.

Serve with summer corn and a Kistler "Hyde Vineyard" chardonnay. Rich, buttery, and opulent, Elkhay says, it's a perfect match for the richness of lobster and a buttered roll.

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Rhode Island Lobster Rolls

Yields 6

Ingredients

4 1-1/4 pound live lobsters
1 t sea salt
6 split-top hot dog rolls
Unsalted butter as needed, room temperature
1/4 c Hellman's real mayonnaise
Pinch of celery salt
Pinch of white ground pepper
Head of romaine lettuce

Preparation

In two five-quart pots, combine 4 cups of water with 1/2 t of sea salt. Bring to a boil.

Place lobsters in pots, two in each. Steam for 15 minutes, no more, no less. Strain lobsters, cover with cold water and a couple handfuls of ice to cool.
Crack shells and remove meat, cleaning veins from tail meat if necessary. Wrap meat in paper towels and set aside for 10 minutes to absorb excess liquid. Chop into 1-inch cubes.
Add mayonnaise, celery salt, and white ground pepper (you can include 1T fresh chopped tarragon or chopped chives if you like).
Shred romaine lettuce, set aside.
Butter each side of the hot dog roll, toast 'til golden brown.
Line roll with lettuce, scoop lobster meat inside, and, says Elkhay, smile like crazy and eat as fast as you can.

Photos David Dadekian