Anchor and Hope Lobster Roll
Makes 6 rolls
Lobster Salad:
Court boullion:
Method:
To make court Boullion add all the above ingredients and bring to a boil.
add lobsters and cook for 7 minutes.
PULL THE LOBSTER OUT, DO NOT SHOCK in water but PLACE ON A SHEET PAN AND LET COOL IN the refrigerater.
ONCE THE LOBSTER IS COOL REMOVE ALL MEAT AND CHOP INTO 1/4 inch PIECES
Disgard the heads or save in the freezer for future stocks.
FOLD IN celery, herbs and aioli. Salt and pepper to taste.
Cover with plastic and refrigerate for 30min before serving.
Lemon and garlic aioli:
Method:
In a stainless steel bowl whisk together egg yolk, dijon and lemon juice till the mixture turns pale yellow.
Slowly add oil while whisking constantly.
Be sure the mixture in smooth at all times.
Finish by whisking in the ice water (this will help stablize the mayonaise).
Season with salt and Pepper.
Cover with plastic wrap.
Refrigerate till needed.
Assembly:
Brush hot dog buns with butter and toast in oven till golden brown on each side.
Fill with lobster salad and serve.
Restaurant Information:
Anchor and Hope
83 Minna St
(between 2nd St & Shaw Aly)
San Francisco, CA 94105
(415) 501-9100
anchorandhopesf.com
