} QUICK CHAT
S
At long last... a classic lobster roll!
EAN Conners has been in the restaurant business in Cape May for 12 years, has eaten his way across the US more than once, and is now the executive chef and owner at Sean’s Restaurant, on Beach Avenue, near Perry Street. “After my kids were born I realized I couldn’t work for anyone else. My wife and I decided to go for broke and start our own place,” said Sean We’re delighted to announce that Sean is going to be introducing a classic Maine Lobster Roll this summer because such a thing does not exist in this lovely seaside town (as far as we know), and we think that’s quite a serious omission. “We should have a classic lobster roll – we live right by the sea after all,” said Sean. Here’s the recipe if you want to try it at your first home, second home or condo (though the lobster roll served at Sean’s get’s a few special touches).
INGREDIENTS 1/2 pound fully cooked lobster meat or a 2 1/2 pound live lobster 1/2 medium cucumber, peeled, seeded and finely diced 1/4 cup yogurt 1/2 tablespoon fresh dill 2 small scallions, thinly sliced Kosher or sea salt Freshly ground pepper 2 to 3 New England-style hot dog buns 2 to 3 tablespoons unsalted butter, softened
DIRECTIONS IF USING live lobsters, steam or boil them. Let them cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws, and the intestines from the tails
exit zero
37
may/june
2010
of the cooked meat. Cut the meat into half-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth. Place the cucumber in a colander for at least five minutes to drain the excess liquid. Combine the lobster, cucumber, yogurt and dill. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to one hour. Preheat a large heavy skillet (12 to 14 inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about two minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once and wash it down with a glass of sauvignon blanc or a crisp, light beer like Hoegaarden.