Growing up in Cape Breton, Kendall had his share of good Lobster Rolls. And now, he has updated this once humble fare for the urban palette.
Each 1 to 1 1/4 lb lobster makes for about 6 to 8 appetizer servings …
Add 1/4 cup of sea salt to approx each 10L of water and boil in a large pot.
Carefully put lobster in the pot, claws first, and cook between 8 to 10 minutes covered.
Remove lobster from boiling water when done and immerse them in ice water to stop the cooking process. Then, let chilled.
Shell the lobster, drained of its juices and remove all meat.
With knife or scissors, cut the meat into small 1/2 inch pieces.
Mix in approx 1 tablespoon of mayo per lobster in large bowl.
Add chopped fresh dill, grated lemon zest and finely grounded black pepper to taste.
Squeeze in a little fresh lemon juice.
Let it all marinate in these flavours in the bowl, covered with cling wrap, while chilling for at least an hour in the fridge.
When ready to serve …
Cut a baguette into appetizer servings of 3 inch lengths.
Slice each portion in half and lightly spread salted butter onto the baguette.
Put baguette on baking tray and pop in the oven at preheated 350F to toast for 3 minutes.
Generously portion the lobster equally onto each half of the baguette.
Serve on a bed of shredded fresh lettuce and watch your friends and family smile with every bite.
Preparation time – 1 hour (or less when lobster is purchased cooked at the market)
… And that is how we roll at KENDALL & Co! If you have a great lobster recipe, drop into 541 Parliament St on Winchester and share it with us.