What’s Cooking: Double Lobster Rolls

CAMBRIDGE, MASS. (WHDH) - Summer in New England means lobster and at the ArtBar at the Royal Sonesta Boston Hotel in Cambridge, Executive Chef Brian Dandro is making double lobster rolls.

7’s Sarah French visited ArtBar to see how Dandro makes the dish. Dandro said the ingredients are native to New England. The lobster is boiled in salted water before it is placed in a bucket of ice water to stop the cooking process.

Once the lobsters are fully cooked, they are broken down to get the meat out. The meat is then chopped and mixed with grilled lemon juice, mayonnaise, salt and pepper. The lobster rolls are served at ArtBar on grilled hot dog rolls.

ArtBar Lobster Rolls

Chef Brian Dandro

2ea traditional hot dog buns

Butter for toasting buns

1 ea. 2 ½-3# lobster cooked and meat picked. Should yield between 6 ½ -8oz of meat (Cooking time Below)

Grilled lemon aioli (recipe to follow)

Salt and pepper

Butter Lettuce – as desired

Boil the lobsters:

You can add anything you like to the water to impart some flavor on the lobster, we just add a little salt.

Once the water comes to a boil add the lobster head first and cook for 12-13 minutes. To stop them from cooking any longer transfer them from the boiling water to a bowl of ice and water. This process is called “shocking” it stops the cooking process quickly.

For Breaking open the lobsters:

Place a towel on a cutting board and place the lobster on it. Remove the meat from the tail and the claws, use the back of a large chefs knife to crack the claws and remove the meat. Use the handle of a spoon to remove the meat from the knuckles, the part that connects the claws to the body. You can squeeze the tail together lengthwise and pull apart easy.

Chop all the meat to your preferred size. Make sure when you clean the claws you remove all the cartilage before chopping.

Grilling the hot dog bun:

Butter both sides of the hot dog bun and griddle on medium heat to get a nice golden toast on each side.

Once both sides are toasted well remove from pan and add butter lettuce if desired

Making the Lobster Salad:

Mix the lobster meat with 1-2 tbl of the lemon aioli. Season with salt and pepper to taste.

Grilled Lemon aioli:

1 lemon cut in half

1 cup favorite mayo

Salt and pepper

Grill the lemon on a hot grill pan or outside on your grill until charred

Squeeze out juice and mix with mayo

Season with salt and pepper

Assemble the Double Lobster Rolls:

Fill the hot dog buns with butter lettuce and place the lobster salad between the lettuce leaves, this helps keep the bun from getting soggy and breaks up the richness of the lobster and griddled bun.

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