Sam Talbot's Lobster Roll for The Surf Lodge
1 lb. cooked lobster meat, cut into chunks (instructions following)
¼ cup diced red onion
¼ cup diced celery
1 T. celery seed
1 T. celery salt
¼ cup fresh lemon juice + zest of two lemons
1 ½ cups mayonnaise
¼ cup Dijon mustard
Old Bay seasoning to taste (about 2 T.)
¼ cup melted, clarified butter at room temperature
5 brioche burger buns (or hot dog rolls), toasted
lettuce leaves, tomato slices
You can use frozen lobster meat, thawed in the refrigerator and cut into chunks.
For fresh lobsters (about five 1- to 2-lb. lobsters will yield 1 pound of meat): Fill a large pot three-quarters full of salted water (about a tablespoon per quart of water) and bring to a boil. Submerge lobsters completely – you may have to cook in shifts – and cover. Cook approximately 18 minutes (more for larger lobsters), until shell is red. Drain, cool, remove meat from shell and cut into chunks.
Combine the lobster meat with all other ingredients, except the butter. (To clarify butter: Melt in saucepan and skim off white foam; cool to room temperature.) Brush butter on toasted buns and fill with lobster mix. Serve with lettuce and tomato.
For more on Sam Talbot's post-Top Chef life – including his recent engagement! – pick up the Aug. 18 issue of PEOPLE.