Warm Lobster Rolls

For me, summer is not complete without a lobster roll.  They are rich, delicious and full of flavor, but not such huge portions. A little bit goes a long way, which is good because even in season, those little bugs can be pretty expensive.   I've even halved each roll and served it as an appetizer for a multi-course dinner to stretch my dollars.  With a buttery Chardonnay, it definitely gets the party started right.

Lobster itself is low in fat and very healthy, and the butter, when divided by 4, isn't so terrible.  Plus a bit of wine helps your good cholesterol.  In all things, moderation!

3 live lobster chicks, about 1-1 1/4 pound each
3-4 tablespoons butter, plus 1 teaspoon
2 ribs celery, thinly sliced
2 tablespoons fresh herbs such as chives, parsley (thyme and tarragon work well, too)
salt and freshly ground black pepper
juice of 1 lemon
4 top sliced hot dog rolls

Special Tools:

Lobster Pot
Nutcracker
Thin forks or picks
Kitchen Scissors
Apron
Paper towels
Bowl for Shells
Bowl for meat

In large lobster pot, heat salted water to a rolling boil.  Quickly add lobsters one at a time, head first. (Thank them for their nourishment, really.)  You may need to cover the pot after each addition.  Hold lid firm for one minute.  Let cook for about 10-12 minutes depending on size.  Remove to a colander and let drain and cool.

Grab your tools, and don't forget an apron and some paper towels. This is a messy job.

Place lobster on a cutting board.  First twist off claws and claw pieces. Then take hold of body in one hand, and tail in the other and firmly twist to break apart.   You'll see green stuff, tomalley or the liver and, if it's a female, red stuff.  That's the roe, or eggs.  Both are edible and, in my opinion, yummy, but not for the faint of heart. Toss the body, little legs and all, into the shell bowl, there's plenty of meat in the body, but you have enough to deal with now. You can pick at it later for a snack.

For the claws: Crack the large part of the claw open. Then, using fork, gently pull out meat and place in a clean bowl. If you are lucky,  you can get the meat out in one piece.  Do the same with the smaller pieces, which can be tiresome, but totally worth the effort.

Now for the tail, which is much easier.  Though some folks break off the tail fins and then push the meat up through the top, that has never worked for me.  I take kitchen scissors, cut along the soft underside and then pull apart the shell to pop out the meat.  Add to the meat bowl.  Repeat with remaining lobsters.  It gets easier with each lobster, I promise.

Slice the lobster meat into bite size pieces, taking care not to flake too much.  Refrigerate until ready to serve.

When ready to serve: In skillet, heat 1 teaspoon butter. Place hot dog rolls on side and toast all over until golden brown, set aside. Wipe skillet, add remaining butter and celery.  Let cook for 1 minute.  Add lobster, salt and pepper to taste, herbs and lemon.   Cook until lobster is warmed through, about 1 minute.  Divide among the four rolls, serve with ripe summer veggies, and a Long Island Chardonnay.