Olive Oil Poached Lobster Roll
Ingredients
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700g x 2 Whole cooked lobsters
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2 cups Extra-virgin olive oil
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3 Peeled garlic cloves
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2 tbsp Lemon zest
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1 Fresh rosemary and thyme sprigs
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1/4 cup Chopped celery
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1/4 cup Mayonnaise
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1 tbsp Fresh chives
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1/2 tsp salt
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4 to 8 Hot dog buns
Preparation
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1. Gently place the lobster meat in a large saucepan. Completely submerge it in extra-virgin olive oil. To infuse the flavors, add the garlic cloves, lemon zest, and the sprigs of rosemary and thyme. Heat over low heat: the oil should never boil, but simply release tiny bubbles to gently confit the meat.
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2. Let it cook this way for 20 minutes. Remove the pan from the heat and let the lobster cool slowly in its fragrant oil at room temperature. Meanwhile, finely mince about half a teaspoon of fresh lemon zest.
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3. In a large bowl, prepare the salad base: whisk together the mayonnaise, crunchy celery, fresh chives, salt, and your touch of finely minced lemon zest.
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4. Using a slotted spoon, remove the infused lobster (draining the oil well) and fold it into the creamy mixture. Mix gently to coat every piece without breaking the delicate meat.
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5. Generously fill your butter-toasted hot dog buns with this royal lobster salad. Serve immediately with a handful of crunchy chips or homemade fries for the perfect contrast.
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6. Pro Tip : don't throw away the cooking oil! Filter it and keep it in the fridge; it is now infused with lobster and herbs, perfect for enhancing your next seafood pasta or creating a unique vinaigrette.
