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Print Wulf's Kitchen: Buttery Lobster Rolls with Sumac Yogurt and Quick Pickles
Serves: 4
Prep Time: 5 min.
Cook Time: 15-20 min. plus inactive cooking time for making the pickles
Difficulty: ModerateWhen summertime rolls around, New Englanders crawl out of hibernation with one thing on their minds: lobster rolls. Summer is the prime season for this regional staple, and we just can’t get enough. They’re buttery and refreshing with just the right amount of decadence.
Chef Fernanda Tapia gives us her take on the classic New England buttered lobster roll using our raw claw and knuckle lobster meat from Maine. By gently poaching the meat in butter, you’ll get that tender, succulent lobster you know and love. What makes this version unique is the sumac yogurt and quick-pickled cucumbers that help brighten the rolls and balance the sweet, buttery flavor of the lobster.
Recipe by Chef Fernanda Tapia. Fernanda is an award-winning Boston-based private chef. You can follow Chef Fernanda on Instagram.
Ingredients
For the sumac yogurt
- 1 cup Greek yogurt (Chef Fernanda recommends Fage 2% or 5%)
- 1 tablespoon Wulf’s sumac & cumin spice blend
- Juice of ¼ lemon
- 1 teaspoon olive oil
- Kosher salt, to taste
For the quick pickles
- 3 mini Persian cucumbers, sliced
- 2 tablespoons sugar
- 1 ½ teaspoons kosher salt
- ¼ cup champagne vinegar
- 2 tablespoons water
For the lobster
- 1 pound raw claw and knuckle lobster meat
- 1 stick unsalted butter
- Juice and zest of ½ lemon
- Kosher salt, to taste
For serving the lobster rolls
- 4 brioche hot dog buns
- Cilantro leaves, for garnish
- Lemon wedges, for garnish
- Wulf’s sumac & cumin spice blend, for garnish
Instructions
For the sumac yogurt
1.
In a small bowl, mix Greek yogurt, sumac & cumin spice blend, lemon juice, and olive oil. Season with salt to taste.
2.
Cover bowl and set in the fridge until ready to serve. This yogurt is best when made in advance to allow the flavors to develop.
For the quick pickles
1.
Add the cucumber slices to a medium bowl and sprinkle with sugar and kosher salt. Let sit for 30 minutes.
2.
After 30 minutes, drain the cucumbers and squeeze as much excess liquid out of them as possible.
3.
Mix champagne vinegar and water and pour over cucumbers. Set aside until ready to serve.
For the lobster
1.
Melt the butter in a medium saucepan over low heat.
2.
Once the butter is hot but not bubbling (about 140-190 degrees Fahrenheit) add lobster meat and stir to fully immerse the meat in the butter. Use a Microplane to zest lemon into the pot with the lobster.
3.
Cook lobster for about 5 minutes, maintaining a very low temperature. You do not want to overcook the meat. High heat can result in rubbery lobster meat.
4.
Remove lobster from heat and strain, reserving the butter. Excess lobster butter is delicious and can be used for another cooking purpose.
5.
Squeeze lemon juice onto the lobster and add a sprinkle of salt. Adjust citrus and salt to taste.
For serving the lobster rolls
1.
Toast the brioche buns in a pan with a little butter.
2.
Spread yogurt into the bottom of each bun and pile high with poached lobster.
3.
Tuck the quick pickles into the sides of the bun, and garnish with cilantro leaves and a sprinkle of sumac & cumin spice, if desired. Serve with lemon wedges on the side.