The World-Famous Maine Lobster Roll
Directions
To craft this beloved lobster roll, begin with the lobster salad. If using live lobsters, steam or boil them until fully cooked, then let them cool to room temperature. Use a cleaver to crack the shells and extract meat from the claws, knuckles, and tails—be sure to remove cartilage from claws and intestines from tails. Dice the meat into 1/2-inch pieces; you can also pick remaining meat from the carcass to add to the salad or freeze the carcass for future soup or broth.
Next, place cucumber in a colander for at least 5 minutes to drain excess liquid (this keeps the salad from becoming soggy). Combine the diced lobster with cucumber mayonnaise, fresh tarragon, and chopped scallions. Season with salt and pepper to taste, then cover with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour to allow flavors to blend.
While the salad chills, prepare the buns. Preheat a large heavy skillet (12 to 14 inches in diameter) over medium-low heat—an old cast-iron pan works perfectly for achieving a golden, crispy toast. Lightly butter both sides of each bun, then place them in the skillet. Cook for about 2 minutes until the first side is golden brown, then flip and toast the other side until equally crisp. For a quicker option, you can also toast the buns under a broiler.
Once the buns are toasted and the salad is chilled, assemble the rolls. Stuff each bun generously with the lobster salad, packing it in tightly. Place each roll on a small plate (paper or china is fine) and garnish with pickles and potato chips. Serve immediately—this roll is best enjoyed fresh, with the crisp bun contrasting perfectly with the creamy, chilled lobster salad.
