Shopping for the Holidays? Visit our Holidays page HERE

From the Kitchen of the CEO: Lobster Rolls

May 17, 2017

From the Kitchen of the CEO:

When I joined Greensbury a couple months ago, I already knew we sold the highest quality proteins available anywhere online or offline.  But what I've learned is that people are looking for more than just organic grass-fed beef or organic chicken--they are looking for healthy, great tasting meals that are easy to make.

So I began seeking out local chefs working in New York City to begin developing recipes based on the proteins we sell.  One of those chefs is Thomas Kaylor who has worked in some of the best restaurants in the country including Thomas Keller's Per Se.  I charged Thomas (Kaylor) with putting together a variety of recipes using Greensbury proteins and looked forward to testing some of his creations.

 As fate we would have it, as I began getting to know Thomas we also had the opportunity to bring in some amazing wild caught lobster tails already split in the shell.  I moved the lobster tails to the top of Thomas' list and the first thing he came back with is the lobster roll recipe below.  I made the lobster rolls for Mother's Day and my entire family loved them--including my 8 year old daughter and 11 year old son!  My only regret is that I didn't have enough lobster to make more.  It took me no more than 20 minutes, start to finish, to have the lobster rolls on the plate and all the other ingredients are things I already had in my kitchen and herb garden.

For dessert I served an Apple Pie from Elegant Farmer that we also just began offering.  As a self-professed pie snob, who would rather make from scratch than buy pre-made, I can honestly say Elegant Farmer's pie is easily one of the best I've ever tasted (including homemade).  I won't stop making my own pies, but you can bet that I'll be coming back to this one before too long.

If you're looking for ideas for what to serve for Memorial Day, or anytime this summer, consider trying the lobster rolls and apple pie.

As always, if you have favorite recipes of your own that you'd like to share, please send them to recipes@greensbury.com and we'll post them on our site.

Happy Eating!

Ingredients:

  • 4 wild-caught lobster tails, pre-split
  • 1/4 cup mayonnaise 
  • 1 tablespoon celery, diced (1/8 inch dice)
  • 2 teaspoons chives, thinly sliced
  • 2 teaspoons tarragon, chopped
  • 1/2 lemon, juiced 
  • 1/2 lemon, cut into 4 wedges
  • 4 split-top hot dog rolls
  • 4 Tablespoons room temperature unsalted butter
  • Kosher salt
  • Black pepper

Preparation:

  1. Place lobster tails in the refrigerator to defrost for 24 hours, or place them in a bowl and run cold water over them for roughly 1 hour or until thawed.
  2. Fill a large pot (2-3 gallon pot is preferable but not necessary, the bigger the pot the better) with 3 inches of water. Add 1 tablespoon of salt.
  3.  Place a steaming rack at the bottom of the pot and bring the water to a boil. If you do not have a steaming rack, a pasta pot with a perforated insert works just as well. 
  4. Add the lobster tails to the pot, cover, steam for 6-7 minutes. 
  5. Remove the lobster tails and chill in the fridge. While the lobster is chilling, cut the celery, chives, and tarragon. 
  6. Pull the meat out of the lobster shells (if lobster tails are not pre-split, cut the lobster tails in half)
  7. Put the shells in a ziplock bag and freeze, reserving for shellfish stock or soup. 
  8. Roughly cut lobster meat into 1-inch pieces and place in a medium-sized mixing bowl. 
  9. Fold the mayonnaise, tarragon, lemon juice and half of the chives into the lobster meat. 
  10. Season the lobster mixture with salt and pepper; chill until ready to assemble.
  11. Heat a 12-inch cast iron skillet or saute pan over medium heat.
  12. Use half the butter, brush the insides of each hot dog bun. Melt the other half of the butter in the heated pan and place the hot dog buns open faced into the pan.
  13. Cook the buns until lightly browned and toasted.
  14. Once the buns are toasted remove them from the pan and divide the lobster mixture amongst them.
  15. Sprinkle the remaining chives over the completed lobster rolls and serve with a lemon wedge. 

 

View all Posts View all Recipes