MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jasper White's Summer Shack Lobster Rolls
 Categories: Sandwiches, Lobster
      Yield: 4 Servings
 
      5 lb Live lobsters
      1 sm Cucumber; peeled, seeded,
           -diced, drained at least
           -5 minutes in a colander
    1/2 c  Mayonnaise
      2 sm Scallions; trimmed and
           -thinly sliced
           Ground black pepper
           Kosher salt or sea salt
      4    Hot dog buns
      4 tb Unsalted butter; softened
      4    Boston or Bibb lettuce
           -leaves
           For serving:
      4    Dill pickle spears
           Potato chips
 
  Fill a 12 qt or larger pot (one with a tight fitting lid) with 1"
  ocean water or heavily salted tap water (the water should taste
  like seawater). Place a steamer insert in the pot, or improvise a
  steamer insert by placing an upside-down colander, a circular
  rack, or some rockweed (usually available wherever lobsters are
  sold) in the pot. Cover and bring to a boil.
  
  Once the pot fills with steam, place the live lobsters in the pot
  one by one stacked on top of one another in different directions
  so steam can circulate around them. Cover the pot and once it
  fills up with steam again (a little steam will escape when you
  crack the lid to take a peek) beginning timing the lobsters (a
  1-lb male lobster will take 10 minutes to cook and a 1-lb female
  lobster will take 12 minutes to cook; for every 1/4 lb increase in
  weight, add 2 minutes to the timing). Halfway through cooking, use
  tongs to quickly adjust the lobster in different positions so they
  cook evenly.
  
  Using tongs, remove the lobsters from the pot and cool to room
  temperature.
  
  Twist off the tail and claws from the body (discard the body).
  Carefully crack the back of the tail and, using a fork, remove the
  lobster tail in one piece. Remove the dark vein from the tail. To
  remove the meat from the claws, first twist off the elbows from
  the claws. Using kitchen shears, cut open the elbows and remove
  the meat. Remove the pointer "thumb" from each claw. Use a
  nutcracker, a lobster cracker, or a chef's knife to remove the
  meat from the claws.
  
  Cut the lobster into 1/2" to 3/4" dice and place in a large bowl.
  Pick out the meat from the carcass and add to the bowl along with
  the cucumbers, mayonnaise and scallions. Season with pepper and
  salt if needed and chill for 30 minutes.
  
  Heat a 10" skillet or griddle over medium heat. Spread the left
  and right sides of the buns with the melted butter and place the
  buns buttered-side-down in the hot pan to toast until
  golden-brown, about 1 minute. Turn and cook the other side, about
  1 minute more.
  
  Place a lettuce leaf in each bun along with some lobster salad.
  Serve with a dill pickle and potato chips.
  
  Recipe by Jasper White,
  owner/chef Summer Shack, Boston and Cambridge

  Source: Wall Street Journal, http://online.wsj.com/

  From: Michael Loo
 
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