Chef Sean Griffin of
Neros at Ceasars Palace –
Las Vegas, NV
Adapted by StarChefs.com
January 2006
Yield: 10 Servings
Ingredients:
Lobster Salad:
- 3 (2½ pound) lobsters, live
- 1 large English cucumber, peeled, seeded and diced
- ¾ cup homemade mayonnaise
- 1½ Tablespoons tarragon leaves, minced
- 4 scallions, thinly sliced
- Kosher salt
- Pepper, freshly cracked
Rolls:
- ½ cup unsalted butter, softened
- 10 New England-style hot dog buns
Method:
For Lobster Salad:
Boil the lobsters for 9 minutes. Detach the claws from the bodies
of the lobsters; boil just the claws for an additional 3 minutes,
and allow them to cool. Crack and remove the lobster meat from
the claws, knuckles and tails. Make sure to remove any cartilage
from the claws, and intestines from the tails. Dice lobster meat
into 1/2-inch pieces.
Lightly salt the cucumbers and place them in a colander for 20
minutes. Combine the lobster meat, cucumbers, mayonnaise, tarragon
and scallions; season with salt and pepper, and allow to cool.
For Rolls:
Butter both sides of each bun. Place the buns in a medium-sized
hot sauté pan and toast each side until they are golden
brown.
To Assemble and Serve:
Spoon the lobster salad into each bun. Arrange on a platter, and
serve immediately.
