Lobster Roll

Ingredients:

3/4 cup browned butter hollandaise (see recipe below)
2 tsp. dijon mustard
1 dash hot sauce (preferably Tabasco)
5 each 1.5 lb. lobsters
1 lb. hot melted butter
3 small scallions (thinly sliced - about 1/4 cup)
1/4 cup butter (softened)
4 each New England style split-top hot dog rolls

Preparation:

In a small bowl, whisk the browned butter hollandaise, mustard, hot sauce. Transfer to a small covered container and keep warm but not hot.

Put about 1 inch of well-salted water in a 16- to 20-quart steamer pot, cover, and bring the water to a rolling boil. Meanwhile.

When the pot fills with steam, put in the lobsters. Cover the pot and steam the lobsters until the shells are bright red and the antennae can be easily pulled off, 9 to 11 minutes.

Transfer the cooked lobsters to a baking sheet and let sit at room temperature until they’re cool enough to handle. Remove the meat from the shells and cut the lobster into bite-sized pieces. Immediately add the picked and still slightly warm lobster meat to the pot with the melted whole butter.

Remove the warm lobster from the butter and let drain on a cooling rack until most of the butter has dripped off. Add the drained lobster to the browned butter hollandaise. Season to taste with salt and pepper.

When ready to serve, stir the scallions into the lobster salad. Heat a skillet over medium heat. Spread the butter on the flat outsides of the hot dog buns. Toast the buns in the skillet, turning once, until golden-brown, about 3 minutes total. Remove from the heat.

Gently open the buns and place the divided lobster salad among the buns and serve immediately.

Browned Butter Hollandaise

Ingredients:

4 each egg yolks
1 tbsp. freshly squeezed lemon juice
1/2 cup unsalted butter, melted
1/4 cup unsalted butter, browned until a nutty aroma prevails
Pinch cayenne
Pinch salt

Preparation:

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl over a double boiler until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water. The water should not touch the bottom of the bowl.

Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the ½ cup of melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, then whisk in the ¼ cup browned butter, cayenne, pepper, and salt.

Cover and place in a warm spot until ready to use for the Lobster rolls. If the sauce gets too thick, whisk in a few drops of warm water before use.

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