You don’t have to live in the Northeast to enjoy this classic sandwich recipe.
Whether you live on the Pacific Coast or in landlocked Big Sky Country, odds are you enjoy feasting on lobster now and again. Chef-restaurateur Brooke Williams, winner of Bravo’s Top Chef Season 14 and a featured chef at the upcoming WildFlavor at The Resort at Paws Up (April 19 – 22), figures the same thing. So, as a treat, here’s Williams’ recipe for lobster rolls, courtesy The Resort at Paws Up.
Lobster Rolls
Courtesy of Brooke Williamson
(Yields 7 5-ounce lobster rolls)
Lobster Sauce
1 quart mayonnaise
2 teaspoons Old Bay seasoning
1 teaspoon kosher salt
1 lemon, zest and juice
Mix all ingredients in a bowl. Set aside. (Note: Sauce flavor develops more if made ahead of time.)
Lobster Roll Mix
2 pounds lobster meat, cooked (claw, knuckle, tail)
1 cup celery, minced
2 lemons, zest and juice
1 tablespoon kosher salt
1½ cup lobster sauce (recipe above)
Mix all ingredients in a bowl.
Pickled Mustard Seeds
1 cup yellow mustard seeds
1½ cup sherry vinegar
1 cup honey
2 cups water
1 tablespoon kosher salt
Bring mustard seeds to a boil and immediately turn to simmer. Cook for 30 minutes and set aside.
For roll assembly:
Use a brioche bun that is cut in the middle. Butter it and toast it on both sides. Open it and mound the lobster mix in. Garnish with pickled mustard seeds, micro celery, and crushed Maui onion chips. If micro celery is not available, use celery leaves. Plain or onion flavored chips will also work.
For more information on WildFlavor and The Resort at Paws Up, visit the resort’s website.
