Lobster Roll with Onion Rings

As today is Super Bowl Sunday, I'm sure everyone will be posting photos of chicken wings and cheese nachos. I'm not one for watching the game but if I were, I would like to be eating this dish as it went on. 

Yield: 4 servings

Ingredients

3 live lobsters (about lb each)

2 medium fennel heads, bulb cored and cut into 1/4" dice, save fronds for garnish

3 tbsp mayonnaise, preferably homemade

2 tbsp creme fraiche

1 tsp celery salt 

1 lemon, zested with microplane

2 shallots, peeled and finely minced

1/4 cup white wine vinegar

4 brioche buns

2 tbsp melted butter

kosher salt

Method

Combine the shallots and white wine vinegar in a small bowl with a pinch of salt and set aside to let marinate. 

Bring a large pot of water to a rolling boil and prepare an ice bath. Place the lobsters in the boiling water and cook for 2 minutes. Use a spider or tongs to remove the lobsters from the water. Using a kitchen towel to protect your hands, twist off the knuckles and claws from the body and place them back into the boiling water for another 2 minutes. Shock the body and tail in the ice bath as well as the knuckles and claws then they are ready. When the lobster parts are all cold, remove the meat from the shells and cut into 1/2" pieces. 

In a large bowl, combine the lobster meat, fennel, mayonnaise, creme fraiche, reserved shallots, celery salt and lemon zest. Add salt to taste. 

Set a large skillet over medium heat and brush both sides of the brioche rolls with the melted butter. Lay flat in the heated skillet to toast until golden brown. 

Fill the toasted rolls with the lobster salad mixture and garnish with the fennel fronds. Serve with onion rings.


Thank you to Serious Eats for 'The Food Lab's Foolproof Onion Rings Recipe' for this dish, which can be found here