This image released by Voracious shows a recipe for lobster rolls from the cookbook “Home” by Bryan Voltaggio. (Ed Anderson/Voracious via AP)
\n\nThis image released by Voracious shows the cookbook “Home” by Bryan Voltaggio. (Voracious via AP)
\n\nI’ve never been to Maine for a lobster roll, but the ones I’ve had in other places have been so good that I knew I needed to make one myself.
\n\nThis version is from my cookbook “Home” and is made with perfectly cooked lobster meat that is plump, juicy, and tender but also firm, and slightly chewy. The trick to this recipe is soaking the lobster meat in the cooled cooking liquid to give it an extra burst of flavor and to rinse away any residue from the surface, leaving nothing behind but sweet, briny lobster meat.
\n\n1 cup mayonnaise (I prefer Duke’s)
\n\n1 tablespoon finely sliced fresh chives
\n\n1 tablespoon chopped fresh cilantro leaves
\n\n2 tablespoons plus 1 teaspoon fine sea salt
\n\n½ cup plus 2 tablespoons fine sea salt
\n\n3 celery ribs, peeled and thinly sliced
\n\n½ head fennel, cut into small dice
\n\n6 to 8 Hot Dog Buns (homemade) or store-bought, for serving
\n\nUnsalted butter, room temperature, for griddling the…
Original source: https://apnews.com/business
