Two kinds of lobster rolls with Rob Broadfield

Cooking the lobster

Fill a large steamer pot with about 6 centimetres of water. Add fistfuls of salt and half a lemon and bring to boil over a medium heat. Drop two lobsters in a steamer basket or directly into the pot.

Cover and steam (or boil) for eight to ten minutes. You’ll know they’re ready when the shells turn bright red. Remove and place them in an ice bath to halt the cooking process.

Remove the meat from the tail, being careful to remove the poop shoot as well. Kitchen scissors are recommended as a knife can be too fiddly.

Roughly chop the meat into chunks of 1 to 2 centimetres and set aside.

Preparing the rolls

Cut the cheeks off from six hotdog buns and lightly fry each side in a butter-greased pan over medium heat. Remove from pan before they burn and set aside.

Classic Maine-style rolls

• Cooked lobster meat, roughly chopped
• 1 celery stalk, finely chopped
• 1 green onion stalk, finely chopped
• 1 tbsp Japanese mayo
• 1 tsp lime juice
• Pepper or Tabasco sauce, to taste
• Fresh dill, to garnish

Mix the mayo, celery, spring onion and lime juice in a bowl. Add the pepper or Tabasco to your liking. Add the lobster meat and gently toss until meat is evenly coated.

Spread evenly through the toasted buns and garnish with fresh dill or chives and serve with potato chips.

Connecticut-style drawn butter rolls

• Cooked lobster meat, roughly chopped
• 100g unsalted butter
• 1 lemon
• 1/3 tsp paprika
• Salt, to taste
• 6 iceberg lettuce leaves, chopped

Melt butter in a saucepan over a medium heat. Add the lemon juice and paprika and slowly stir until all evenly mixed. Add salt to taste.

Remove saucepan from heat and stir in the lobster meat until it’s evenly coated.

Prepare the buns with a bed of chopped lettuce and evenly divide the warm lobster amongst the rolls. Serve this one warm with a side of potato chips.