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• Apr 24, 2008 6:36 am US/Pacific
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  Hawks Miniature Lobster Rolls

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Hawks Miniature Lobster Rolls

Try these lobster rolls for an elegant start to any party or dinner.  Chef Michael Fagnoni from Hawks Restaurant shares his recipe.

Hawks Restaurant
5530 Douglas Blvd.
Granite Bay
916.791.6200
http://www.hawksrestaurant.com/

INGREDIENTS:

1 ¼ Pound Live Maine Lobster
3 T Aioli, see recipe below
2 T Celery, Peeled and fnely Chopped
1 T Red Onion, finely Chopped
2 t Chopped Tarragon leaves
1/8 t Celery Salt
Salt, to taste
Black Pepper, to taste
6 small dinner rolls or buns
6 Small pieces Butter Lettuce
Smoked Spanish Paprika

DIRECTIONS:

1. Bring a large pot of salted water to a boil. In our restaurant, we tell our cooks that the water is properly salted when it tastes 'like the sea'.
2. Place the whole lobster in the boiling water.
3. Adjust the heat to a simmer and allow the lobster to cook for 12-14 minutes.
4. While the lobster is cooking, prepare an ice bath.
5. Once the lobster has cooked for 12-14 minutes, submerge the lobster in the ice bath for 5 minutes.
6. Remove the lobster from the ice bath.
7. Using kitchen towels to protect your hands, remove the claws from the main body of the lobster. In a similar fashion, twist the tail away from the main body of the lobster: discard the body, saving only the tail and the 2 claws.
8. Hold the lobster tail in your hands, exposing the soft, underside of the tail.
9. Using kitchen shears, open up the tail by snipping down the length of this softer side of the tail.
10. Once you've made your incisions, use kitchen towels to grab the sides of the lobster tail and pry open the shell.
11. Remove the tail meat and discard the shells. To remove the meat from the claws, gently twist and remove the smaller pincher from each claw.
12. Place each claw on the cutting board and crack with the back side of a chef's knife (not the blade side).
13. Alternatively, you can use a crab cracker for this. Carefully remove the claw meat, discarding any shell.
14. Note: each claw has a piece of cartilage that must be removed before serving.

Prepare the Lobster Rolls:

1. Chop the lobster into ½ inch pieces.
2. Place the lobster meat in medium mixing bowl over ice (to keep the lobster mix nice and cold).
3. Using a soft spatula, gently fold in the aioli (recipe below), celery, onion, tarragon, and celery salt.
4. Mix to combine all ingredients.
5. Taste the lobster; add fresh cracked black pepper and salt to your preference.
6. Cut the rolls in half. Place a small piece of butter lettuce on the bottom half of each roll.
7. Spoon the lobster mixture on top of each piece of lettuce.
8. Sprinkle the lobster with paprika and place the tops of the buns over the lobster mixture. Serve and Enjoy!

Basic Aioli

2 Egg Yolks
½ Clove Garlic , finely minced
1 Cup Olive Oil
1 Cup Vegetable Oil
2 t lemon juice
Salt, to taste
White Pepper, to taste 

Directions:

1. Place Egg yolks and garlic in a medium bowl and allow to come to room temperature.
2. Using a whisk, gradually incorporate the oils into the egg yolks (initially adding oil drop by drop).
3. Alternate between the olive oil and vegetable oil.
4. As the oils incorporate, the aioli will thicken.
5. As the aioli thickens, add a few drops of cold water to loosen the aioli. Continue this process until all of the oil has been incorporated.
6. Add the lemon juice and season with salt and pepper.
7. Adjust to desired consistency by adding cold water.

Note: For a less expensive alternative, substitute shrimp meat for all or part of the lobster meat.