Summer seafood: Chilled lobster rolls

Anchor and Hope Lobster Roll
Makes 6 rolls

Lobster Salad:

  • 5 ea Poached Lobster (culls or 1#)
  • ¼ cup Celery small dice
  • 1 tsp ea Chopped parsley, chervil, tarragon
  • ½ cup Lemon and garlic aioli
  • celery salt, old bay seasoning, fresh ground black pepper
  • 6 ea hot dog buns or brioche buns with the edges trimmed for toasting.
  • 1 tbsp soft butter

    Court boullion:

  • 2 stalks celery chopped
  • 1 onion chopped
  • 1 clove of galic halved
  • 2 shallots peeled and halved

  • 2 tsp black peppercorn
  • 1 tsp fennel seed
  • 2 lemons juiced
  • 4 bay leaves
  • 1 tsp all spice
  • 1 c white wine
  • Salt to taste

    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:

  • 1 lg egg yolk
  • 1Tbsp dijon mustard
  • 1 juiced lemon
  • 1 ea garlic clove MINCED
  • 1 cup canola oil
  • 1 Tbsp ice water

    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.

    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

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