Every couple of months, we visit the kitchen of a top Toronto chef and get the scoop on an easy but impressive recipe from his catalogue. Today, we consult with The Drake’s Anthony Rose, who tells us about his favourite summer sandwich: the lobster roll.
You can consume this simple but outrageously tasty and refreshing dish almost as quickly as you can prepare it. Which is good, because you’ll probably be making it again and again. Says Mr. Rose, “It’s my favourite way to eat all of my favourite things: Bread, mayo, Tabasco and lobster – who could ask for anything more?”
Yarmouth Lobster Roll
(makes two if you’re decadent, four if you have guests)
2 lobsters (1¼ pound each)
2 stalks diced celery
1 bunch scallion, sliced very thinly
Tabasco to season
Mayo to taste
1 lemon, quartered
4 hot dog buns
1. Cook lobsters in boiling salted water for 7 minutes then cool in the fridge.
2. Crack open and pick lobster out.
3. Cut lobster into chunks and put in a bowl.
4. Season with salt, pepper and Tabasco, then add celery and scallion.
5. Add mayo to taste, but remember: less is more because you want to taste the lobster.
6. Butter hotdog buns and grill until brown.
7. Put the lobster salad in the buns and serve with a lemon wedge.
A wise addendum from Rose: “Bacon! I forgot about bacon. Adding bacon to pretty much anything makes it better.” And as for serving the dish, Rose says, keep it simple: “Serve with potato chips and lots of cold Creemore.”
Image courtesy of bionicgrrrl.