Lobster Rolls with Chef Charlotte Langley

My buddy Charlotte was in town and came by to cook up some super tasty lobster rolls for a hot summer day in NYC.

I love cooking with other chefs and home cooks! There is always some sort of exchange and interesting opportunities to learn. It’s like playing music with other musicians, there are small things you notice and pickup when you’re in front of a person that might not be as easy to notice from reading an article or watching a video. You also have the benefit of being able to ask direct and specific questions which is incredibly valuable!

My good friend Charlotte Langley (@chefcharlottelangley) was in town for the SFA’s Fancy Food Show which is a trade show at the Javitz Center and we found some time to cook up some bright, beautiful and herby lobster rolls. Summer may be nearing it’s end, but it is still here and these were perfect for such a hot day in NYC.

Charlotte is one of my favorite people that I’ve met along this social media/cooking journey and we always have a hoot of a time when we hang out! She is the president of Langley Foods, Founder of Scout Canning, MSC Ambassador, Chef, Creator and all things in between. You can also follow her popup Char’s Snack Shack at Matron Fine Beer in Ontario, CA.

This recipe is one of Charlotte’s and comes together super quickly, packing a big punch of of bright flavors and crunchy textures. For the lobster, we’re using some frozen tails from my local market but you can really use whatever form of lobster you have available (whole lobsters or tails, fresh or frozen, even tinned can work great!)

Now, texture might not be something that you normally associate with a lobster roll since it’s main component is a soft filling. However, it’s actually a pretty large consideration is this recipe all the way from the crispy herby fennel slaw topping, to the fully toasted bunz that hold our fillings.

The bunz are also a major part of the recipe and, according to Charlotte, are almost as important as the lobster mixture itself. Charlotte grew up on Prince Edward Island in PEI Canada and told me about how they’d have hot dog days on Friday’s at school and they’d always feature a top loaded, batch baked bun, toasted up in butter. For her, it’s the most nostalgic part of the whole experience and is the definitely the ‘must have/do’ element of this recipe.

Once you’ve got everything prepped and mixed up, these come together in seconds! Go hard on the filling and add a little squeeze of lemon or lime juice at the very end along with some Aleppo pepper flakes if you like for an added pop of flavor! Enjoy.

Cheers,

Joey

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Full Recipe Below

The Lobster Rolls:

• 4 lobster tails (or 2 whole lobsters 1.5-2 lbs each)

• 4 top-split hot dog buns or brioche rolls

• 4 tablespoons unsalted butter, softened

• 4 oz cream cheese, softened

• 1/4 cup sour cream

• zest and juice of 1 lemon

• zest and juice of 1 lime

• 2 tablespoons finely chopped chives

• 2 tablespoons finely chopped fresh tarragon

• 2 tablespoons finely chopped fresh dill

• Aleppo pepper flakes (to finish)

• salt and pepper to taste

The Herby Salad Garnish:

• 1 small fennel bulb, thinly sliced

• 1/4 cup fresh cilantro, chopped

• 1/4 cup fresh basil, chopped

• 1/4 cup fresh mint, chopped

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• salt pepper to taste

Steps:

• To prepare your lobster, bring a large pot of salted water to a boil. Add the lobster and cook until the shells are bright red (about 8-10 minutes for tails or 12-15 minutes for whole lobsters). Remove from the pot and let cool. Once cooled, remove the meat from the shells and roughly chop it into bite-sized pieces. Set aside.

• To prepare your lobster filling, combine the softened butter, cream cheese, and sour cream in a medium bowl. Mix until smooth. Add the lemon and lime zest and juice, chopped chives, tarragon, and dill. Stir until well combined. Gently fold in the chopped lobster meat. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

• To prepare your fennel herby salad garnish, combine the thinly sliced fennel, chopped cilantro, basil, and mint in a mall bowl. Add the lemon juice and olive oil, and toss to coat. Season to taste with salt and pepper.

• To toast your buns, preheat a skillet or griddle over medium heat and lightly butter the sides of each bun. Toast them in the skillet until golden brown, about 1-2 minutes per side.

• To assemble, fill each toasted bun with a generous portion of the lobster mixture and top each with a small handful of the fennel herby salad garnish. Serve immediately with a wedge of lemon or lime on the side for an extra citrusy kick. You can also add some pepper flakes if you like!