Making Lobster Rolls with Chuck Hughes

Want to learn how to make Canadian chef Chuck Hughes’ “ultimate summertime comfort food”? Here’s his recipe for Lobster Rolls, from his cookbook, Garde Manger (pg 188).

Lobster Roll

Prep: 10 min — Cook: 10 min — Serves: 4

When I was a kid, we used to spend time in Maine during the summers. This is my ultimate summertime comfort food.

> 4 lobsters, each 1½ lb (675 g), bigger if you like
> 2 tbsp (30 mL) basic mayonnaise (see recipe p. 111)
> 2 green onions, finely chopped
> salt and freshly ground pepper
> lobster butter (see recipe p. 98)
> 4 hot dog buns

1. Cook the lobsters for 6 minutes in a large pot of boiling salted water. Submerge them in ice water to stop them from cooking further. When they’re cool enough to handle, remove the shells and coarsely chop the lobster meat. (Save the
shells for making the lobster stock on p. 105.) Combine the meat with the mayonnaise and green onions. Season with salt and pepper.

2. Spread the lobster butter inside the hot dog buns and toast them on both sides in a skillet. Fill the toasted buns with the lobster mixture and serve.

Note Lobster meat is flavourful and stands on its own. It does not need much seasoning. Keep it simple.

Want more great recipes from Chuck? Check out Garde Manger!

Excerpt from: Garde Manger by Chuck Hughes. Copyright © 2012 HarperCollins Publishers Ltd.  All rights reserved

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