In the Kitchen

Lobster Roll – Red Hook Lobster Pound Truck in DC

  • 03/24/2011

Yummy! I was reading my bon appetit magazine when I came across the readers’ favorite restaurant recipes article and saw the request for the Lobster Rolls recipe from the Red Hook Lobster Pound Truck in Washington DC. I immediately had to Google it and found their website redhooklobsterdc.com, twitter account and facebook page.

I LOVE LOBSTER. So I saw that they were going to be in Friendship Heights, MD on Wednesday if it wasn’t raining. It was going to be a 40 minute drive one way but I knew I wanted to try one. I went to sleep as I waited for the announcement at 8:00 AM Wednesday morning to see if the truck would be rolling out the Lobster Rolls. It wasn’t. So I had to wait until Thursday morning and checked facebook to see if the truck was rolling. It showed they would be in Friendship Heights at 11:30 AM.

I arrived about 11:15 AM and started to look for the red truck. I finally ask a woman that was putting money in her parking meter for the corner of Wisconsin and Jeniffer. She pointed me towards the intersection. I get down to the intersection and she meets up with me and ask if I was looking for the Lobster truck and I said yes. She was looking for it also. So I stayed with her since she was familiar with the truck. We finally saw the red truck and I followed her back across the street. She figured out exactly where the truck was going to park so I ended up 4th in line. I ordered the Lobster Roll meal which also included a bag of Cape Cod chips, Maine soda and dill pickle. I also ordered the Clam Chowder. I took everything with me as it was cold outside and I didn’t know where to find a seat to sit down and eat. I walked back to
my car and drove til I found a quiet place to sit and eat.

OH MY! The Lobster Roll and Clam Chowder was excellent. I had ordered the Lobster Roll Connecticut style which is warm butter drizzled over the lobster. The Clam Chowder had nice big chunks of clams and the broth was exactly the way I like it. I felt like I had died and gone to heaven. It is really that tasty. The Maine style is made with mayonnaise and that is the recipe that was featured in bon appetit. You gotta try them. The Red Hook Lobster Pound DC is expanding to VA and MD. So be on the look out for the Lobster truck in your area or do what I did and drive to it.

RECIPE from Red Hook Lobster Pound Truck published in the April 2011 bon appetit magazine

Prep 1 hour 15 minutes Total 1 hour 30 minutes
Makes 4
According to bon appetit The buns used for Lobster Rolls are a New England-style top-split hot dog bun.

MAYONNAISE
2 large egg yolks
2 T fresh lemon juice
1 c olive oil(not extra-virgin)
1/4 t Dijon mustard

LOBSTER ROLLS
1 c dry white wine
1 large onion, halved
2 celery stalks
6 fresh thyme sprigs
2 T coarse sea salt
3- 1 1/2 lb live lobsters
4 top-split hot dog buns
6 T unsalted butter, melted, divided
1 1/3 c very thinly sliced iceberg lettuce
2 green onions, thinly sliced
Paprika

MAYONNAISE Place egg yolks in small metal bowl. Whisk in lemon juice and 1 tablespoon water. Place bowl over small saucepan of simmering water (do not allow simmering water to touch bottom of bowl); whisk constantly until yolk mixture is very thick, 2 to 3 minutes. Remove bowl from over water. Very gradually whisk in oil, then mustard. Season mayonnaise with salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
LOBSTER ROLLS Fill very large pot with 12 quarts water. Add wine, onion celery and thyme. Bring to boil over high heat. Mix in 2 tablespoons coarse sea salt. Add lobsters headfirst, cover, and cook until water returns to boil, checking occasionally, 8 to 9 minutes. Uncover and continue to cook just until lobsters are cooked through, 1 to 2 minutes longer (10 to 11 minutes total).
Using tongs, transfer lobsters to large rimmed baking sheet. Let stand until cool enough to handle, about 15 minutes.
Twist tails off lobster bodies. Using kitchen shears, cut along each side of ridged membrane on underside of tails. Lift membrane and pull out lobster tail meat. Cut tails in half lengthwise and then crosswise into 3/4- to 1-inch chunks. Place tail meat in medium bowl.
Twist claws and knuckles off lobster bodies. Using hammer or mallet, crack claws; pull out meat in 1 chunk. Reserve meat from 4 claws; dice meat from remaining 2 claws and add to bowl with tail meat. Using kitchen shears, cut shell of knuckles lengthwise in half; remove meat. Dice; add to bowl with tail meat. DO AHEAD Can be made 8 hours ahead. Cover; chill.
Add 1/4 cup (or more) mayonnaise to lobster meat; stir to coat. Season lobster salad with salt and pepper. Brush sides of New England-style buns with some melted butter. (If using regular hot dog buns, open gently, leaving attached at seam; brush insides with melted butter.) Heat large skillet over medium-high heat. Cook buns on buttered sides until golden brown and crisp, 1 to 2 minutes per side.
Arrange buns on plates; gently press open. Line each with 1/4 of lettuce. Top each with 1/4 of lobster salad, meat from 1 lobster claw, sprinkle of green onion, and dash of paprika. Drizzle with melted butter.

Take a bite… and another… and another… until it is all gone!!!! Look forward to making these myself but I think I like the Connecticut style best.