New England-Style Lobster Rolls by Belle English
The best of both worlds — toasted brioche buns filled with chilled mayo lobster salad Maine-style and warm brown butter lobster Connecticut-style, all in one su
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Cooking tools:
- Pot
- Stove
- Mixing bowl
- Lobster crackers
- Lobster picks
- Cutting board
- Chef's knife
- Mandoline
- Plastic wrap
- Refrigerator
- Skillet
- Baking sheet
- Aluminum foil
- Oven
- Measuring spoon
- Whisk
- Spoon
- Measuring cup
- Kosher salt
Ingredients
- 5 live lobsters, each about 1 1/2 lb. (750 g)
- 1/4 cup (2 fl. oz./60 ml) mayonnaise
- 2 tsp. white vinegar
- 1 tsp. fresh lemon juice
- 1 celery stalk, half minced and half thinly shaved on a mandoline
- Kosher salt
- 6 Tbs. (3/4 stick) (3 oz./90 g) salted butter
- 4 brioche hot dog buns, split lengthwise
- 6 Tbs. (3/4 stick) (3 oz./90 g) salted butter, cut into 6 pieces
- 2 Tbs. minced fresh chives
- <br> 1 lemon
- Cape Cod potato chips for serving
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