Classic Lobster Roll Recipe, Poached Pear Wine Lobster – Astor Wine Place Lobster Class NY
399 Lafayette St. (at East 4th St.)
NY, NY 10003
In early Jan I took a Lobster class at Astor Wine Center (I know, this blog post is long overdue). I’ve taken a few cooking classes at ICE (Institute of Culinary Education) in NY and enjoyed them very much, but I have to say the classes at Astor have one huge advantage: GREAT WINE! As you would expect from their great wine selection, all cooking classes at Astor come with great great wine pairing tips. But I also loved the lobster as well.
First I have to say this class is not for the meek. The first thing we learned was how to kill live lobsters, or as they say in the industry, how to ‘dispatch’ them. No, you don’t want to throw them into boiling water, cause believe it or not they don’t die immediately and basically die a slow painful death in hot water. Not a very nice thought right? Instead, take a chef’s knife and cut them straight down behind their neck and cut forward towards their mouth to completely dissect their head. The lobster may still move around, but the chef instructor assures us that they are completely dead.
Classic Lobster Roll Recipe
Heat up a large lobster pot of water with 1/2 cup of salt
Cooking time formula = 13min/ lb + 3 mins each quarter lb.
1 1/4 lb lobster
2 T mayo
1/3 cup finely diced celery
2 New England Style hot dog rolls
1/2 stick melted butter
Black pepper and lemon slices
Chop lobster meat into bite sized chunks. Mix with mayo and celery. Brush roll sides with butter and toast. Put mix on roll, grind black pepper and serve with lemon wedges.
Serve with Chablis, Gilbert Picq 2008 Burgundy.
I want to thank my team in 2008 (I waited till the last day to redeem) who got me the gift certificate at Astor – you guys are all awesome! Thanks: Allison W, Cellou B, Brandon H, Bethany K, Gayl A, Mike D, Mike E, and Tim O’B.