party pleaser

As a follow-up to my post yesterday regarding Robin & John’s wedding, I thought I would be remiss if I didn’t share a recipe with you from the day.  As I mentioned the catering was provided by 9 at home and during cocktail hour one of the passed hors d’oeuvres was mini lobster BLT’s.  They were a hit as you can imagine and with spring/summer just around the corner {we hope!} I thought it would be a perfect recipe to share.

It is actually a signature dish at B&G Oysters {one of my neighborhood favorites} and something you typically order as an entree.  For this event they made it into a mini version.  Depending on what type of event, something more casual or something a bit more formal, one of these two options have you covered.  This recipe is via Chef Barbara Lynch’s cookbook Stir.

Apparently the secret to a good lobster roll is to use a lot of lobster, freshly cooked and cut into easy-to-eat pieces but a substantial amount {works for me!}.

Here is the recipe which serves 4:

Lobster BLT
4 Lobsters, each about 1 1/4 pounds
1 cup Lemon Aïoli {or 1 cup of Hellmann’s mayonnaise mixed with 1 teaspoon fresh lemon juice}
1/2 cup peeled, very finely chopped celery
Kosher salt and freshly ground pepper
4 toasted ciabatta rolls {or brioche toasts for mini version}
8 slices crisp bacon {BL suggests Niman Ranch applewood-smoked bacon}
4 tablespoons {1 stick} unsalted butter at room temperature
1 tablespoon freshly chopped chives
A few pieces of tomato confit

Once you’ve cooked and cleaned your lobsters, cut the meat into generous bite-size portions.  Gently toss it with the aïoli and celery, season to taste with salt and pepper and refrigerate until ready to serve.

To serve, open up the rolls as wide as you can to accommodate all the lobster meat.  Butter the roll on the outside and toast on a griddle or in a skillet until nicely golden brown.  Taste the lobster salad again to see if it needs more seasoning and divide among 4 rolls, overstuffing them.  Add bacon slices & tomato confit, garnish with chives.

Bon appetit!



About Emmanuelle

Event Planning & Public Relations in the Boston Area specializing in fashion, beauty, textiles & consumer goods.
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2 Responses to party pleaser

  1. Christiane says:

    Would love some of those for supper tonight!!!!
    Great recipe

  2. Pingback: an intimate wedding by the sea | Poise Boston

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