Chef Lesli Sommerdorf with Harmons shows us how to make a classic East Coast Lobster roll, along with some Beef and Parmesan Meatballs. For more information on the meat sale at Harmons, go here.
Beef and Parmesan Meatballs
Serves 4
Cooks Note: Unless you have a very large pan, you won`t fit all of the meatballs in one pan. Either use two pans or freeze the uncooked meatballs on a rimmed baking sheet uncovered in the freezer until hard, and then store in a resealable bag.
Ingredients:
1 pound ground beef
1 1/2 cups grated Parmigiano-Reggiano cheese
1 1/2 cups fresh breadcrumbs
2 eggs
1/4 cup tomato puree, plus 2 (28-ounce) cans tomato puree
Pinch dried oregano or minced parsley
Kosher salt
Olive oil
Instructions:
In a large bowl, mix beef, cheese, breadcrumbs, eggs, 1/4 cup tomato puree, and oregano. Season with salt and mix to combine. Roll into about 24 golf ball-sized meatballs.
In a large frying pan with high sides over medium heat, warm the 2 (28-ounce) tomato puree. Season with salt and a 3-second drizzle of oil. Bring to a simmer, add the meatballs in one layer, cover the pan, and continue to simmer until meatballs are cooked through, stirring occasionally to turn the meatballs, about 30 minutes to 1 hour. Serve with fresh bread or over pasta
Instructions:
Bring a large pot filled with 2 inches of salt water to boil over high heat.
Meanwhile, put lobster in the freezer for 20 minutes before cooking. Remove lobster from the freezer and place on its back on a cutting board on top of a rimmed baking sheet. Using a sharp chef's knife, insert the tip below the claws and slice downward through the lobster`s head.
Place the lobster into the pot, cover, and let steam until cooked. (A 1-pound lobster will steam in 10 minutes; 1 1/4 pounds: 12 minutes; 1 1/2 pounds: 14 minutes; 1 3/4 pounds: 16 minutes; 2 pounds: 18 minutes; 2 1/2 pounds; 22 minutes.) Let cool for 10 minutes.
Remove the meat from the shell (claws, knuckles and tail). Cut the meat into bite-size pieces and chill.
In a bowl, combine the lobster, celery, green onions and parsley and stir to combine.
In another small bowl, blend mayonnaise, lemon juice, Tabasco and pepper. Add to lobster mixture and gently stir to combine.
Lightly butter the outside of the buns and grill them in a skillet until golden brown. Place lobster salad meat inside the grilled hot dog bun and serve.
Adapted from Great-maine-vacations.com
Hot Lobster Rolls
Serves 4
Ingredients:
4 (1 1/4-1 1/2-pound) lobsters
1 cup (2 sticks) butter, plus more for buttering the rolls
4 split-top long rolls
Lemon wedges
Instructions:
Bring a large pot filled with 2 inches of salt water to boil over high heat.
Meanwhile, put lobster in the freezer for 20 minutes before cooking. Remove lobster from the freezer and place on its back on a cutting board on top of a rimmed baking sheet. Using a sharp chef's knife, insert the tip below the claws and slice downward through the lobster`s head.
Place the lobster into the pot, cover, and let steam until cooked. (A 1-pound lobster will steam in 10 minutes; 1 1/4 pounds: 12 minutes; 1 1/2 pounds: 14 minutes; 1 3/4 pounds: 16 minutes; 2 pounds: 18 minutes; 2 1/2 pounds; 22 minutes.) Let cool for 10 minutes.
Remove the meat from the shell (claws, knuckles and tail). Cut the meat into bite-size pieces and keep at room temperature.
Meanwhile, in a saucepan over medium heat, melt the butter. Reduce the heat to low and keep warm.
Butter the rolls. In a frying pan over medium heat, toast the rolls until golden brown. Put lobster meat into each roll. Divide the melted butter evenly between 4 small bowls. Serve with lemon wedges.
Adapted from Great-maine-vacations.com
