Unless you're kosher or are allergic to shellfish, it's pretty much a guarantee that you'd like a lobster roll.
As my wife is from Boston I've had my share of the crustacean and over time have developed some recipes of my own.
I ordered 40 lbs of live Maine lobster from Ready Seafood for a fundraising dinner, allowing me to do something most people will not have the opportunity to do, make lobster rolls with just leg and head meat.
I dispatched of the lobsters with a knife rather than boiling them to death, then removed their tails and took the meat out raw. I removed the claws and front legs, and placed them in a steamer, rinsed out the heads and thorax (yes, I tossed the tomalley), then placed them in my stock pot to make the base of my Lobster Corn Tortilla Soup.
I tossed the tomalley in part because I didn't want enzymes from the liver to start breaking down the meat in the head and thorax.
After removing the meat from the lobster legs with a rolling pin and picking the heads of the good bits they contain, I set that aside for one of the rolls. To have this much leg and head meat is truly a rare treat. This lobster roll will be served raw with candied jalapeno, candied meyer lemon, celery leaf, peas, spicy pickled watermelon rind, and mayo.
I broiled two pasilla chilies along with one bunch of spring onion until the skin on the chilies was blistered and the onions had a nice char.
Place the pasilla chilies in some tupperware and close so they steam while they cool and peel the outer, charred, layers of the spring onions off and add to a pot of melted butter - approximately 2 sticks for 28 lobsters.
Once the chilies cool, removing the exterior of the chilies, leaving only the roasted pulp, is quite easy. Add the pulp to the butter and charred onions and puree.
Placed all of the lobster tail meat in a vacuum seal bag, along with the cooled butter, and placed it in the fridge so the butter will harden.
Once cooled, seal the vacuum bag and it's ready for some sous vide cooking. Granted, I don't own a circulating sous vide machine, but I have a candy thermometer and a large pot which allows me to control the temp of the water well enough to achieve the results I seek. If you don't have a candy thermometer - bring a stock pot to the point just before boiling, turn the heat off, wait five minutes, then place the cold, sealed, lobster tail bag in the pot.
I cooked the lobster tails at 135 degrees for about 20 minutes then I removed the bag from the water.
One secret ingredient in my warm lobster roll is actually seared scallops. Dry sea scallops brown beautifully, generating an umami rich exterior from the maillard reaction.
Give the cooked (still medium rare) scallops a rough chop and add them to the lobster tails, also roughly chopped. This is ready to serve, though I admit the green butter does not make the most appetizing visual display. When next I make these I'll add some fresh herbs and diced chilies - likely some fresh marjoram, but perhaps tarragon or mint - experimenting will be fun.
The cold lobster roll is assembled using the ingredients stated above - I make the candied jalapeno and meyer lemon by soaking finely diced jalapeno (de-seeded) and sliced meyer lemons in a sugar syrup (2 parts sugar to water by volume) then roasting at 350 until the sugar caramelizes. I dice the lemons after they are cooked. Make sure to do this on wax paper or a silicone mat if you want to remove the candied goodies from your pan.
Fresh peas, celery leaf, and mayo round out the roll. I served these on split Hawaiin bread but traditional buttered hot dog buns would suffice.
For sides I made a cold corn salad and old bay steak fries.