* Exported from MasterCook *

Lobster Roll ala' Pearl Oyster Bar (like The Cliff House)

Recipe By : Pearl Oyster Bar; Greenwich Village
Serving Size : 4 Preparation Time :0:05
Categories : A Must Try Lobster
New England Style Restaurant Recipe
Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cooked lobster meat -- cut in 1/2" pieces
1/2 stalk celery -- finely chopped
1/4 cup mayonnaise -- Hellman's ONLY
-- see note section
salt and pepper -- to taste
1 squeeze fresh lemon juice
2 teaspoons unsalted butter
4 each JJ Nissen top-loading hot dog buns -- see directions
chopped chives -- for garnish

l. In a bowl, mix the lobster, celery, mayonnaise, lemon juice, salt, and pepper.

2. In a skillet over medium heat, melt the butter. Place the buns on their sides
and cook 30 seconds. Flip the buns a couple of times so that both sides soak up an
equal amount of butter and brown evenly.

3. Fill the buns with the lobster salad, sprinkle with chives. If you can't find
the JJ Nissen Top-Load Buns then substitute Pepperidge Farm top-load buns.

After nearly 20 years at restaurants in Manhattan and Kennebunkport, Maine, Rebecca
Charles opened the Pearl Oyster Bar in Greenwich Village. Charles, who grew up in
New Rochelle, N.Y., and spent summers with her extended family in Kennebunkport,
says she modeled the restaurant on "the many lobster shacks that have passed
through my life." Charles writes that her childhood summers "were synonymous with
two food items: lobster rolls and blueberry pie." The recipe for lobster rolls
relies on picking lobster meat, never using prepackaged or frozen. The secret to
her mayonnaise is Hellman's.

Tom's note: Original recipe calls for two top-loading buns, but I think with two
pounds of lobster meat you certainly can serve four sandwiches, if not six. I have
tried several Lobster Rolls in Maine. My favorite is from The Cliff House in
Ogunquit, ME (the chef won't share his recipe, but I think I have found the answer
right here in this recipe -- HELLMAN's Mayonnaise only)!!!

Adapted from "Lobster Rolls and Blueberry Pie"
By The Boston Globe Staff, 8/20/2003
© Copyright 2003 Globe Newspaper Company.
Copied by Tom Shunick - A Westminster Receptarist - August 22, 2003

Contact info for the buns:
Nissen J J Wonder Hostess
1 Bakers Way
Biddeford, ME 04005

207-286-1200



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Nancree wrote:

> onono (Nancree) wrote:
>
> >Are "lobster rolls" just lobster meat on a bun? What kind of bun? Is it just
> >dry lobster (no mayo), or a special dressing? Lettuce? Any additions?
> >Sounds as though it could be pretty dry unless it is done right.
> >
> >Thanks for any info.
> >Nancree
>
> >Tomorrow, Sunday September 26, 2004 at 8 PM EDT, Emril is making
> lobster rolls>
>
> Thank you. I've already set my VCR.
> Nancree.
> T