Recipes 05.24.18

East End Eats: A Lobster Roll Sampler

Loaves and Fishes Lobster Salad

Why not make your own Loaves and Fishes lobster salad? This recipe is from “The Loaves and Fishes Cookbook” by Anna Pump with Gen LeRoy. I don’t believe the shop currently puts chopped romaine lettuce in it, but this recipe is the O.G. of L.F. lobster salad.

Enough for six portions.

 

2 1/2 lbs. cooked lobster meat

2 cups finely chopped romaine lettuce

1/4 cup capers in vinegar, drained

 

Dressing:

1/4 cup vinegar from capers

1 cup mayonnaise

1/2 cup chopped parsley

1/2 tsp. salt

1/2 tsp. ground black pepper

 

Cut the lobster meat into bite-sized morsels and place in large salad bowl. To that add the chopped lettuce and capers.

To make the dressing, blend the ingredients together in a separate bowl. Pour dressing over the lobster mixture and mix gently with your hands. Make sure all the meat is coated with the sauce. Garnish with parsley.

 

Justin’s Homemade Mayonnaise

I strongly suggest you try making your own mayonnaise. Your lobster salad deserves the best! This recipe is from my friend, Justin Spring. Please buy your eggs from a farm. Their freshness and flavor will make a huge difference in the end result. Also, mayonnaise is not that hard to make. Just start drizzling in the oil slowly, then as it starts to emulsify, you can add it a bit more quickly. This should keep for three or four days.

Makes about one and a quarter cups.

 

2 yolks, room temperature

1 whole egg, room temperature

1/2-1 whole lemon, juiced (to taste)

Salt

Dijon mustard to taste (I use 1 Tbsp.)

1 1/2 cups neutral oil

 

Blend first five ingredients in blender or food processor. Slowly, very slowly, begin to drizzle oil into blender, letting it emulsify as it blends. About halfway through, it should thicken, and then you can add rest of oil more quickly. Taste for seasoning, then refrigerate until use.