Lobster rolls may be a common summer comfort food but they sure take a lot of (very entertaining) effort to be produced. This past weekend I made them completely from scratch, meaning the bread, coleslaw, and chunked lobster were all cooked and assembled in my kitchen. I love baking my own bread but I must admit I usually get my lobsters steamed at the grocery store because I can't bear to throw them into a pot in my own home.
This recipe makes 4 generously sized sandwiches
See my recipe for the perfect loaf of bread here
Instead of baking into loaves just cut the dough into 6 equal portions and form into oblong buns. Space 2 inches apart on a baking tray and adjust the baking time to 20 minutes at 425F. The ideal timing is to prep the dough and let it rise while you steam the lobsters and assemble the coleslaw. Then put the buns in the oven right before you start cutting up the lobster.
Steam 2 whole lobsters, each weighing about 2 pounds. This should take approximately 16 minutes.Set them aside to cool. When the buns are cooked and the coleslaw is dressed, begin to prep the lobster. Start by pulling off the tails and claws which contain the most meat. I prefer to remove the meat by snipping off the shell with scissors, but you can also use a nutcracker or a lobster kit if you have one. However you do it bear in mind that this is a messy job and you will be squirted with fluids no matter what.
Next move on to the legs which are just for snacking. Tons of flavor in there so be sure to munch on each one! The head and innards also have a lot of bits of meat and flavor so don't let those go to waste. If you're squeamish.. well that's unfortunate because the stomach and eggs (if there are any) are extremely delicious. I suggest you try them, but they don't need to go in the sandwich.
Ok back to the claw and tail meat. Cut these pieces into small rough cubes. Add 2 tbsp of Earth Balance Organic Whipped Spread, 2 tbsp of good olive oil, and 2 chopped cloves of garlic to a small pan. Turn to medium heat for about 5 minutes to let the oils melt and the garlic sizzle a little. Do not let it burn! Toss this over the lobster and sprinkle with salt and pepper to taste.
The longer you leave coleslaw to marinate, the better it tastes. So you can really make this at any time, even the night before, as long as it's refrigerated. Begin by shredding 1 large carrot, 1/4 of a head of cabbage, and 1/4 of a red onion. Toss well. For the dressing combine 1/3 cup oil, 2 tbsp red wine vinegar, salt and pepper to taste, 1 heaping tbsp grainy dijon mustard, and the juice of one lemon. Blend or emulsify to give it a creamy texture. Toss the veggies and the dressing, cover, and let chill in the fridge.
Slice open a bun lengthwise, line with a good amount of coleslaw, then pile on a quarter of the lobster. Serve immediately as your guests will be foaming at the mouth upon smelling this delightful entree.