Product Search
Lobster Roll Sandwich with Maille Old Style Dijon Mustard
Yield:
Serves 4Ingredients:
1 small carrot, peeled
1 small celery stalk, peeled
1/2 cup mayonnaise
1 Tbsp chopped Maille Cornichons
1 Tbsp freshly squeezed lemon juice
1 Tbsp Maille Old Style Whole Grain Dijon Mustard
1½ tsp finely chopped Italian parsley leaves
1 ½ tsp finely chopped chives
6 drops Tabasco Hot Sauce
Sea salt or kosher salt and freshly ground pepper to taste
8 oz cooked and shelled lobster meat (or 2 live lobsters, 1 ½ lbs each, cooked and shelled – see box), tails deveined, sliced ½” thick. To clarify, this is the weight of the cooked meat without the shell.
4 mini baguettes (7-8 inches long each) or good-quality hot dog buns
Directions:
This New England tradition is ideal picnic fare for any part of the country. For added French flair add 1 tablespoon small capers, rinsed, dried and chopped and1 1/2 teaspoons finely chopped tarragon leaves. For a less expensive way to make this, substitute crab meat for lobster.
Shred all the vegetables on the large holes of a box grater. Squeeze the shredded vegetables between your palms to remove excess water and then transfer them to a medium mixing bowl. Add the mayonnaise, Maille Cornichons, capers, lemon juice, Maille Old Style Whole Grain Dijon Mustard, herbs and Tabasco, season with salt and pepper and mix well to combine. Toss in the lobster chunks and stir gently to coat. Cut the baguettes lengthwise to make a deep pocket, but do not slice completely in half. Spoon the lobster filling into the center of the baguette. If not serving immediately, wrap in parchment paper or plastic wrap and then refrigerate or store in a well-chilled portable cooler stocked with plenty of ice packs.
How to cook a lobster (box):
Fill a tall stockpot – one that is large enough to hold at least one lobster at a time and that has a lid – three-quarters full with water and bring the water to a boil over high heat. Plunge the live lobster(s)* into the pot and cover immediately. Cook for 8 minutes, then uncover and drain the lobster(s) from the pot. When cool enough to handle, crack the shells to remove the claw (be sure to take out the piece of cartilage near the “thumb” joint), knuckle and tail meat. Make a shallow incision lengthwise along the center of the back of the tail and remove the center vein. Cover the lobster with a damp towel, wrap in plastic wrap and refrigerate until needed.
