Lobster in its Starring Roll...
Whether you enjoy your lobster
with drawn butter, on a simple salad,
or featured in that
New England Classic with a Bay Area Twist,
The Lobster Roll,
we have live lobster at the store.
*see recipes below
Alaskan Taku River 2010 Sockeye Salmon is now available at Monterey Fish Market.
Because of the way it's handled and
skillfully prepared at the source,
it has a remarkably clean and fresh flavor.
- meat from 2 lobsters at around the 1 1/4 pound size chopped into 1/4 " chunks
- 1/2 cup celery, chopped
- 2 tablespoons chives, chopped
- aioli to your liking, with or without lobster roe
- 4 slightly toasted then cooled Acme rolls, a beloved secret ingredient
(as they say in parts of New England, "You can't get there from here.")
Combine the lobster meat, celery, chives and aioli. Be sure the mixture is kept chilled until assembling. Scoop the mixture into the toasted rolls.
We want lots of very hot water, so start with the largest pot you have and add as much water as you can, leaving room for the lobsters.
For each gallon of water, add half a cup of kosher salt, or a quarter cup of sea salt, creating a balance so the lobster's flavors are not drawn out into the water. This proportion of salt to water will give you a lightly salted, tasty lobster. Bring the water to a boil, then slide the lobsters into the water headfirst. If they don't all fit, cook them in batches. Boil eight minutes for the first pound, plus four minutes for each additional pound. If the shell is soft, reduce the time by two minutes per pound.
Once the lobster is cooked, remove to an ice bath to stop the cooking and to cool before cleaning.
adapted for lobster rolls from Fish Forever by Paul Johnson
Note that all the ingredients should be at room temperature
- 1 small garlic clove
- 1/4 teaspoon coarse sea salt, plus salt to taste
- 1 large egg yolk
- 1 teaspoon of warm water
- 3/4 cup of olive oil
- 1 tablespoon of freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
Using a mortar and pestle, grind the garlic and the 1/4 teaspoon of salt to a smooth paste. You may continue in the mortar or transfer the mixture to a larger bowl or a food processor.
Add the egg yolk and water and whisk, or with the machine running, gradually pour in the olive oil, starting with just a few drops at a time; as the sauce begins to thicken, add the remaining oil in a slow, fine stream. If the aioli becomes too thick, thin with a bit of warm water.
Whisk the lemon juice and vinegar into the aioli and season with salt to taste. This sauce can be stored for several days in a clean jar in the refrigerator.
If, as you clean your cooked lobster you happen to find that your lobster contains roe, consider using it as a delicious and colorful addition to your aioli. Simply dice, then grind the brilliant orange roe in a mortar until fine, and fold it into your aioli.