Here, we reduce sugar and vinegar with apple cores, for delicious, intensely-concentrated essence of fall.
There is nothing fancy about a lobster roll. They were invented on the side of the road. I see a lot of overly dressed-up lobster rolls in restaurants with garnishes and beds of lettuce, too much mayo, and way too many odd green bits mixed in with the lobster. I hate lettuce and celery in my lobster roll! Lobster rolls should taste like lobster, not celery! Just use a good sweet hot-dog bun, big chunks of lobster, a little mayo, and some butter and you will have perfection. I think my secret is steaming the lobster in a salty bath . . . and never tossing out the lobster liquids that are in the shells. Save every last drop. That liquid is like lobster extract . . . or lobster flavor on steroids. It's why some people refer to my roll as a Dr. Klaw Crack Roll. Trust Dr. Klaw on this one!
Every once and a while, my mother follows one of my recipes. Actually, "follows" is too exacting a word for what goes on. Let's just say, every once and a while, my mother decides to cook something of mine she's seen in the New York Times.
It takes very little work to make your own stock; mostly it is a matter of being at home for the several hours it takes to cook. A flavorful money saver that is practically fat- and salt-free, homemade stock can be frozen in small quantities and used as needed.
Ingredients
Garnish each bowl with a shrimp, a drizzle of Pernod if desired, and a piece of fennel frond.
This is good warm and cool and keeps in the refrigerator for a day or two.
This is a bowl brimming with the fresh clear tastes of Spring.
Foodtalk contributor Miss Capri's Chef adapted this recipe from a dish his mother used to make. He says this version was invented "the day Tricky Dick went to the big Jell-O buffet in the sky."