Fairway Market's Lobster Roll
2 2-lb. lobsters
2 ribs celery, diced
1/4 cup chives, finely chopped
1/3 cup mayonnaise
A pinch cayenne pepper
4 hot dog buns
Serves 4.
Chef Mitchel London's note: Use a pot with a good lid that is big enough to hold both lobsters or each lobster separately.
Add an inch of water to the pot. When the water is at a rapid boil place the lobster in the pot and cover. Lower the heat, but keep it high enough to keep the water boiling. Steam the lobsters for no more than 15 minutes.
Remove the lobsters from the pot and cool. Remove the meat and chill well. Do not rinse the meat under cool water to chill.
Shred the meat with your fingers into a bowl. Add celery, chives and mayonnaise and mix together. Finish with a pinch of cayenne pepper. Toast and butter your buns, then pile on your lobster salad.
Promotional consideration furnished by Fairway Market.
