Butter-Poached Lobster Roll

Ingredients:

• 3x 1 ½ pound (680 g) lobsters
• 12 ounces (340 g) cold butter, cubed, plus softened butter for brushing
• Salt and pepper
• 2 tablespoons (30 ml) mayonnaise
• 1 tablespoon (15 ml) Dijon mustard
• 1 teaspoon (5 ml) mustard powder
• 1 tablespoon plus 1 teaspoon (20 ml) lemon juice
• 4 hot dog rolls, split and toasted
• 8 small Bibb lettuce leaves
• Chopped chives, for garnish
• Lemon wedges, for serving

Method:

1. In a large pot of boiling, salted water, cook the lobsters until they turn bright red, but are not cooked through, roughly 6 minutes.
2. Drain the lobsters well and transfer immediately to an ice bath to cool completely.
3. Drain the lobsters again and remove the meat from the shells. Cut the meat into small chunks and transfer to a mixing bowl.
4. In a medium saucepan over medium heat, melt ⅓ of the cold butter with 2 tablespoons (30 ml) of water. Transfer the mixture to a blender. With the machine running, add the remaining butter one cube at a time until emulsified.
5. Return the emulsified butter to the saucepan over medium-low heat and season with salt and pepper. Add the lobster meat and cook until just cooked through and warm, roughly 5 minutes.
6. Meanwhile, in a small bowl, whisk together the mayonnaise, Dijon, mustard powder, and 1 teaspoon (5 ml) of the lemon juice. Season with salt and pepper and reserve.
7. Using a slotted spoon, transfer the lobster to a clean bowl. Stir in the remaining lemon juice and season with salt and pepper.
8. Brush the toasted rolls with softened butter. Fill the rolls with the lettuce leaves, then the warm lobster and top with a drizzle of the mustard-mayo sauce. Garnish with chives and serve immediately with lemon wedges.

All recipes for Eva’s B were developed and written by Chef Eva Bee.