1. Stripe Lobster Platter 2. Lobster Flat Card 3. Crest Lobster Square Tray 4. Lobster Flat Card
5. Lobsters Red Large Flat Card 6. Crest Lobster Placemat 7. Lobster Stripe Plate
2 lobsters, 1¼ pounds each.
3-4 tablespoons homemade mayonnaise (more if you prefer, but I like my rolls to be mostly lobster)
2 teaspoons finely chopped red onion
½ rib celery, chopped
A few drops of lemon juice
Salt and pepper to taste
2 Pepperidge Farm top-split hot dog buns
Cook, chill, and shell the lobsters: Bring a large pot of heavily-salted water to a boil over high heat. Submerge the lobsters and cook for 10 minutes, then place the lobsters at once in ice water to stop the cooking. Drain well. Remove all the meat from the lobster and chop into ½-inch pieces, reserving the tomalley and the roe in a small bowl.
Dress the lobster: Stir the tomalley and roe into the mayonnaise, and dress the lobster meat with it. Add celery, onion, lemon juice and salt and pepper to taste. Store in the refrigerator (it will last 2 days).
Butter and crisp buns: Just before serving, melt a pat of butter in a small saute pan over medium heat and toast the hot dog buns on one side. When they’re golden, remove them. Add the second pat of butter and toast the buns on the other side. Spoon the lobster salad into the buns and serve immediately.
This is more than you need. But it keeps for at least a week, and there’s something wonderful about knowing you have homemade mayonnaise on hand for sandwiches, tartar sauce and dressings.
Makes 2 cups
2 egg yolks
1 tablespoon lemon juice or vinegar
1 teaspoon mustard
Pinch of salt
About 2 cups oil, at room temperature (not cold)
Crank the food processor: Put everything but the oil into a food processor and process until creamy, about 15 seconds. With the machine still running, slowly pour the oil into the machine until your mayonnaise is the consistency that you want.
For some more tips and the full version, see Ruth Reichl's recipe.