NEW YORK (CBSNewYork) — Lobster rolls are synonymous with summer, so why not indulge one last time as the season is winding down?
Chef Eric LeVine stopped by to share how to make the delicious treat for your Labor Day party.
He says he always uses a female lobster because female lobsters tend to be a little bit sweeter with softer shells.
“The best way to pick a lobster is actually putting the lobster in the pot upside down … When you put it in the pot upside down, it falls asleep. Put the water in, and then slowly bring it up to temperature. Because what happens, if you put it into boiling water, it tightens up and then you have rubbery lobster,” LeVine said.
- Brioche bun
- Poached female lobster
- 1 tbsp. of mayonnaise per one pound of lobster
- Juice and zest of one lemon
- Toast the brioche bun
- Cook the lobster in a slow heat (don’t boil it)
- Mix cooked lobster with mayonnaise
- Add lemon juice and zest
- Place lobster mix into brioche bun
LeVine’s new restaurant, 317 Main Street, opens in Farmingdale, Long Island, this month.