Mary-Frances Heck refers to these lobster rolls as “knuckle sandwiches” because they showcase the knuckles—the segments that connect the claws to the carapace—which are the sweetest, most tender meat on a lobster. Dressed simply with mayo, the cold salad sits in a hot, buttered bun. Her tip for tackling the admittedly tedious work of cracking the shells? Do it with a friend and a cold beer.
Ingredients
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1/2 cup mayonnaise
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2 tablespoons fresh lemon juice
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2 teaspoons chopped fresh chervil or tarragon
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Kosher salt and freshly ground black pepper
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1/4 cup minced celery
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1 pound cooked, shucked, and chopped lobster meat (from knuckles and 6 pincer claws from Steamed Lobster and Corn for a Crowd or 3 [1 1/2-pound] whole lobsters)
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6 top-split (New England–style) hot dog buns, separated
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2 tablespoons salted butter, softened
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1 tablespoon chopped fresh chives, plus more for garnish
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6 butter lettuce leaves
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6 cooked and shucked lobster pincer claws (optional)
Description
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Whisk together mayonnaise, lemon juice, and chervil, and season lightly with salt and pepper. Stir in celery, and fold in chopped lobster meat. Cover and chill up to 4 hours.
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Heat a large skillet over medium. Butter sides of buns, and toast in skillet until golden and heated through, about 2 minutes per side.
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Fold chives into lobster salad. Place a lettuce leaf inside each bun, and divide lobster salad evenly among buns. Sprinkle with chives. Top each with 1 pincer claw, if desired. Serve immediately.
