well, we did it. we ate the most summery meal on the most wonderfully summery weekend. it started with a trip to the green city market, where i picked up rolls from bennison's, fresh chives, teardrop and grape heirloom tomatoes, fresh corn, some cheese... and, oh, gosh, i don't even know what else. this was all in preparation for LOBSTER ROLLS. next we went to dirk's fish market, where we spent about twenty minutes debating the strength, meatiness, and size of each lobster. we decided on these two. both are fairly average in size, but if you'll notice, one has GIGANTIC CLAWS!
after dirk's, we had to stop at harvestime for some final items, and for a gigantic stock pot. this 24 quart fellow is actually a tamale steamer:
we then had to wait nearly one hour for the roughly 22 quarts of water to come to a boil. with the water sufficiently salted ("make it taste like the ocean," i read over and over), in went the lobsters. after about 15 minutes, we pulled them out, cooled them off, and extracted all the meat. for this part of the process, we did not use kitchen shears, OR lobster crackers. this was done entirely by hand!!
our lobster roll filling consisted of:
meat of two lobsters, diced
3 celery stalks, very small dice
3 T parsley, chopped
3 T chives, chopped
mayonaisse, salt, and pepper to taste
i made a garlic compound butter which i spread on the toasted buns... et voila!