Fine Cooking Magazine - November/December 2020

屈服：Yields 4-6 rolls

Fresh peas love shellfish. And we love lobster rolls. Everyone has their favorite version, this one is elegant and very fresh, with a bit of lemon and crème frâiche to lighten the dressing, plus chives, mint, thinly sliced radishes, and spring’s fabulous fresh peas. Lobster meat isn’t cheap, but it’s a yummy splurge every once in a while.

This recipe is excerpted fromFresh from the Farm. Read ourreview.

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For the salad

1 lb. (or a generous 3/4 lb.) cooked lobster meat (tail and claws), cut into 1/2- to 3/4-inch dice or pieces
1/3杯新鲜豌豆（6至7盎司。新鲜的英式豌豆豆荚）
1 large or 2 medium Cherry Belle or other red or pink radishes, cut lengthwise into wedges and very thinly sliced crosswise
1/4杯切成薄片的新细香葱
2汤匙。切成薄片的新鲜薄荷（可选；选择长矛薄荷而不是薄荷）
Kosher salt
Freshly ground black pepper
1/4 cup plus 1 Tbs. mayonnaise
1/4 cup crème frâiche
1/2 tsp. freshly grated lemon zest
1茶匙新鲜的柠檬汁，再加上更多的品味

For the rolls

1 to 1-1/2 Tbs. unsalted butter
4 to 6 top-split frankfurter rolls (preferably) or regular hot dog buns
8 to 12 small arugula leaves or baby Bibb lettuce leaves, washed and dried

准备

Make the salad

Put the lobster meat in a large mixing bowl. Put the peas in a small dish with a tablespoon of water, cover with a paper towel, and microwave on high for 10 to 20 seconds, or just until tender. Drain the water and let cool for a few minutes, then add to the lobster meat. Add the sliced radishes and most of the chives and mint (if using). Set aside the remaining herbs for garnish. Sprinkle a scant 1/4 tsp. salt over the lobster mixture and season with several grinds of black pepper.
In a small mixing bowl, whisk together the mayonnaise, crème frâiche, lemon zest, and lemon juice. Using a silicone spatula, pour and scrape the dressing over the lobster mixture and stir gently but thoroughly. (If you have less than a pound of lobster meat, start by adding just three-quarters of the dressing—you don’t want to overdress.) Taste and season with more fresh pepper or lemon juice if you like. Refrigerate if not using right away (for up to 6 hours).

Prepare the rolls

When ready to serve, heat half of the butter in a large (12-inch) nonstick skillet over medium heat. When the butter has melted, unfold two of the frankfurter rolls and press them, cut side down, into the pan and fry them in the butter until golden brown on the cut side, 3 to 4 minutes. Repeat with the remaining rolls and butter.