If you have noticed my marked absence on the blog lately, don’t blame my children. They are a handful, for sure, but the truth is that I have been wholeheartedly consumed by another, much larger baby than my 4-month-old Attilio or two-year-old Juanita: the one-month-old USA Pavilion at EXPO, the 2015 World’s Fair in Milan.
I am collaborating as the recipe-developer and authenticity consultant for the US pavilion’s Food Truck Nation at the Expo, and am also working with the exciting James Beard restaurant on special projects, and to create the most authentic and delicious brunch in Milan.
One of our most fun (and delicious) offerings at the food trucks is the famous New England Lobster roll, and I’m excited to share my recipe with you here!
Lobster Roll
- 16 oz (450 g) cooked Maine lobster meat (from 4 or 5 whole lobsters)
- 1/3 cup plus 1 tablespoon (90 g) mayonnaise
- 1 large celery stalk, chopped
- 1 1/2 teaspoons lemon juice
- 1 tablespoon capers, chopped
- 1 teaspoon lemon zest
- salt and pepper to taste
- 4 New England-style frankfurter buns (If you can’t find these, trim 1/4-inch from both sides of standard hot dog buns to remove the crust)
- 4 tablespoons butter, melted
- chopped chives, for garnish
4 servings
Roughly chop the cooked lobster meat and set aside. Stir together the mayonnaise, celery, lemon juice, capers, lemon zest, salt and pepper. Add the chopped lobster and stir well.
Heat a large skillet over medium heat. Brush flat sides of buns with melted butter. Cook until golden, about 2 minutes per side; fill with lobster mixture, garnish with chives and serve warm.
