Temperature: 126°F / 52.2°C for sushi quality or 140°F 160°C otherwise
Ingredients
- 2 lobsters, 1 to 1/2 pounds each, parboiled and meat removed then coarsely chopped
- 6 tablespoons butter or for lactose free margarine
- 4 thyme sprigs
- 1/2 cup mayonnaise
- 1 celery stalk, diced
- 1/2 sweet red bell pepper, diced
- 1 tablespoon minced shallots
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon chives, finely chopped
- 4 lemon wedges
- 4 New-England style hot dog buns, split at the top
Elaboration
- This is the other classic lobster roll preparation. Like the hot buttered rolls, just serve them with nice potato chips, coleslaw or french fries for a great lunch.
Pre-Bath
- Preheat the water bath to 126°F / 52.2°C for sushi quality or 140°F / 60°C otherwise.
- Place the parboiled lobster meat, the butter, and the thyme sprigs in the sous vide pouches. Sprinkle with salt and pepper then seal the pouches and place in the water bath to cook for 15 to 35 minutes.
Finishing
Mix together the mayonnaise, celery, red pepper, shallots, parsley, and chives in a bowl.
Remove the lobster meat from the sous vide pouches and place in the bowl with the mayonnaise. Stir together and refrigerate for 10 to 15 minutes to chill the lobster and let the flavors meld.
When ready to serve place the lobster mixture on the buns and serve.
