Dinner: Best-of-Both-Worlds Lobster Roll

Recipe by Chris Morocco Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out. Trust.

This recipe includes superfoods such as:

Lemon

Health benefits of Best-of-Both-Worlds Lobster Roll

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 (1 1/4-pound) live lobsters
1/4 cup mayonnaise
1/4 cup chopped celery
1/2 teaspoon finely grated lemon zest
1/2 tablespoon fresh lemon juice
1 tablespoon sliced chives, plus more for serving
Kosher salt, freshly ground pepper
5 tablespoons unsalted butter
4 New England–style split-top hot dog buns
2 green lettuce leaves, halved lengthwise

Instructions

Fit a large pot with a steamer basket and pour in water to come to top of basket. Place over high heat. If desired, dispatch lobsters by using a sharp chef’s knife (and one fell swoop) to split the front section of each between the eyes. Place lobsters in pot, cover, and steam (the pot should be actively filled with steam) until shells are bright red and tails are curled, 6 –8 minutes. Let sit until cool enough to handle, 12 –15 minutes.
Meanwhile, mix mayonnaise, celery, lemon zest, lemon juice, and 1 Tbsp. chives in a medium bowl to combine; season dressing with salt and pepper.
Remove lobster meat from shells and cut into large pieces; discard shells. Melt butter in a large saucepan over medium heat; transfer 2 Tbsp. melted butter to a small bowl and set aside for brushing buns. Add lobster meat to remaining butter in saucepan and toss to coat. Cook, tossing occasionally, until just warmed through (it should not be hot; you don’t want it to overcook), about 4 minutes. Season with salt, then spoon lobster meat into bowl with dressing with a slotted spoon and gently toss to coat.
Heat a dry large skillet over medium. Brush reserved butter over outsides of buns. Toast, buttered side down, until golden, about 3 minutes per side.
Line each bun with a piece of lettuce and spoon in dressed lobster; top with more chives.

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