Lobster Rolls on French Baguettes are admittedly a bit of a project. In fact, breaking it into two parts on two days makes it a lot more fun, as neither day is that much work. This is particularly true if you’re making thevcomplete Happy 4th of July Picnic Menu. Another this that makes Lobster Rolls on French Baguettes a bit of a special occasion only experience is the expense. But, if you use the lobster shells to make stock, then you can sort of justify the cost and enjoy some awesome risotto or paella with the leftovers. I like to make my Lobster Rolls on French Baguettes with a tiny amount of mayo, razor thin celery slices and a little lemon zest, and that’s about it. I really want the lobster to shine through and not be hidden behind the dressing. That said, you should feel free to adjust as needed to make the Lobster Rolls on French Baguettes to your liking. Different strokes for different folks and all. The hint of lemon goes nicely with my Lemon Verbena Smash, and the creaminess of the lobster meat is reinforced by the sheep’s milk cheese in the Farro Salad and the avocado in the Summerado Salad. All in all, this is a lovely menu that really complements the very special Lobster Rolls on French Baguettes.
- 1 – 2 baguettes or, if you prefer soft bread, East Coast style hot dog buns
- 3 pounds live lobsters (two 1 ½ pound lobsters); boiled, cooled then chopped
- 1 stalk celery; sliced razor thin (I use a mandoline)
- zest from one lemon
- ¼ + teaspoon salt
- ¼ + teaspoon pepper
- 1 tablespoon mayo (at least to start)
- First of all, you’re going to need a large pot. Fill it with water (leaving room for the lobsters) and add enough salt to make it “salty like the sea”. I had the privilege of learning to boil lobsters from a 5th generation lobsterman when we lived in Boston. I still have the awesome restaurant check ticket he wrote the instructions on.
Putting the lobsters in the pot is a bit scary. They won’t like that you’re touching them and will try to rear up. And flail. Their claws will be bound with rubber bands, so they can’t hurt you, but it’s still scary. When guests are around, I pick them up with my hands behind their head and place them in the boiling water. But when no one is around to see me, I try to scooch them out of the bag and straight into the water without touching them. You don’t have to be brave. - Boil the lobsters for 15 minutes if you use 1 ½ pounders. 20 for 2 pounders. 12-13 for 1 ¼ pounders.
- Remove them from the water reserving about half of the water for stock. Let them cool.
An ice bath helps this process go faster. - Once they’re cool it’s time to remove the meat from the shell. And make lobster stock. You can disregard this part if you like, but it makes for the BEST risottos and soups.
- As you work, throw the spent shells, body, legs etc. back into the reserved cooking water.
- Using your hands, twist the lobster at the juncture between the tail and head. The tail should remove easily.
- Using a good scissors, cut down the middle of the underside of the tail.
- Now you should be able to pry the tail meat out in one piece.
- Next, the main claws. You may need a hammer. I did.
They can be too hard for even a cracker. The claw meat is the most delicious in my opinion and you should be able to remove it whole. Each of the knuckles in the claw will have a big nugget of meat. - Finally, the meat from the legs. It’s easiest to cut down the length of the leg with a scissors. There’s not a lot, but it’s worth the effort. I usually just enjoy this as I’m working.
- Once all of the meat is out of the shells, fill the stock pot with water. Add an onion and some bay leaves. Maybe a garlic clove. Do you have some celery? Throw it in. You know, whatever you need to make some awesome stock. Because expensive lobsters who albeit unwillingly gave up their lives should be treated with the respect they deserve. You know, the honor of becoming many awesome meals.
- Simmer for 30-60 minutes.
- Strain and let cool for 1-2 hours at room temperature. Then either refrigerate or freeze. If you’re freezing it, don’t forget that ice takes up more volume than water, so don’t fill your containers to the brim.
- Ok, now back to the salad. Chop the lobster meat into nice bite-size pieces.
You definitely want visible chunks of lobster. - Slice the celery razor thin (a mandoline is best). You want crunch in the salad, but not for celery to distract from the lobster.
- Add the very fine zest. This will add brightness, but again, not distract from the lobster.
- Add a little salt and pepper. Add mayo, one tablespoon at a time. I usually stop at one or two. Again, mayo is distinctive and will quickly distract from the lobster.
- Mix together. Taste it for good measure.
- Pack into a container and leave it in the fridge until you are ready to go.
- Slice the baguettes into 4-6 inch pieces and pre-slice and opening as well. Pack them back in their bread bags. When you get to your picnic location, them assemble the sandwiches.
You don’t want soggy bread after all.
- Skip making stock to speed things along. Or buy lobster meat pre-cleaned from your seafood specialist. Then you can make this a really easy recipe.
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