In the past few years, we in Texas have enjoyed a strange fascination with a food creation long associated with the state of Maine. Also known as Down East. And definitely known as Not Texas. There have been lobster roll restaurants and, in Austin naturally, a terrific lobster roll food truck called Garbo’s that plies all those high-tech, well-paid business parks. I recorded a Delicious Mischief show inside this truck on an icy winter’s day, as orders came in and then headed out through the open window. It’s Garbo’s that inspired me to try making some lobster rolls of my very own.
4 (1- to 1 1/4-pound) lobsters
1/4 cup good-quality mayonnaise
3 tablespoons Fischer & Wieser sweet and savory onion glaze
Creole seasoning
1/4 cup diced celery
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon crushed red pepper
4 top-split hot dog buns
2 tablespoons unsalted butter, melted
1/2 cup shredded Boston lettuce
To cook the lobsters, prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the hot lobsters into the ice-water bath for 2 minutes, then drain. Twist off the lobster tails and claws and remove the meat. Remove and discard the vein. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
In a large bowl, mix the lobster meat with the mayonnaise and Creole seasoning. Fold in the diced celery, lemon juice, garlic powder and red pepper until well blended. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately. Serves 4.
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