WHAT-A-RECIPE - Lobster Rolls

I actually never heard of Ben Sargent until I read an article on CNN, where this guy from Massachusetts was "shelling out 150 rolls a night from his snug Brooklyn apartment to the lobster-loving masses - well, that is until the Department of Health paid him a little visit and scrubbed his whole shellfish stint."

According to the article, Sargent was offered a job on the Cooking Channel, where he hosts his own show, "Hook, Line & Dinner."

Luckily for me and you, I saved the images from the article, because I didn't want there to be a chance I couldn't find the recipe.  The following images not only offer a step-by-step guide on how to cook a lobster, but a recipe on how to make Sargent's delicious Lobster Rolls.   They really do look quite delicious - I can't wait to try the recipe sometime.

Check out the slideshow I made, it's pretty cool... (enlarge to read the captions)


The recipe and ingredients, courtesy of Ben Sargent are after the jump.

Lobster Rolls

Recipe courtesy Ben Sargent

Makes 4 rolls

Ingredients

• 1 tablespoon whole black peppercorns
• 1/2 yellow onion
• 3 tablespoons coarse sea salt
• 1 teaspoon seafood seasoning (recommended: Old Bay)
• 4 lobsters, 1 to 1 1/2 pounds each
• 1 tablespoon mayonnaise
• 1 stick salted butter
• Splash crisp white wine
• 2 cloves garlic, smashed
• 4 top-loading hot dog buns (recommended: Pepperidge Farm Classic Top-Sliced Hot Dog Buns)

Cooking Directions

1. Fill a stockpot with 1 to 2 inches of water and set over medium-high heat. Add the peppercorns, onion, sea salt and seafood seasoning. Once the water is boiling, add the lobsters. Cover the pot, and steam the lobsters for 8 to 10 minutes. When finished, remove the lobsters and run under a blast of cold water.
2. Carefully remove the meat from the shell, saving the juices, and coarsely cut into large chunks (usually, the meat from 1 lobster is good for 1 roll). Mix the lobster juices with the mayonnaise; it should be a wet, thin consistency. Lightly toss the lobster meat with the mayonnaise.
3. In a small saucepan over medium heat, melt the butter along with a splash of crisp white wine and the garlic.
4. Heat a large, flat grill pan or skillet over medium heat. Open the buns, brush the butter mixture on the insides and toast, buttered-side down, until golden brown, about 1 minute.
5. Place the lobster meat on some foil and gently heat on the grill as the buns are toasting.
6. Evenly divide the lobster meat among the rolls, brush the meat with some butter mixture and serve in paper boats.

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