Lobsta Queen Recipe

Prepare lobster meat

If using whole cooked lobster: remove meat from tails and claws, discard shells, chop meat into bite-size pieces and measure 1 1/2 cups. If using pre-cooked lobster meat, drain any liquid and coarsely chop to equal 1 1/2 cups.

In a medium bowl combine 1/2 cup mayonnaise, 1 1/2 tablespoons lemon juice, 1 tablespoon chopped fresh chives, 1 teaspoon Dijon mustard, 2 tablespoons finely diced celery, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Stir until smooth and taste; adjust lemon, salt or mustard to preference.

Fold the chopped lobster gently into the dressing until evenly coated. Do not overmix—leave some chunkiness. Cover and chill in the refrigerator while you prepare the crispy onion topping (at least 15 minutes, up to 1 hour).

Warm a skillet over medium heat. Butter the split sides of the 4 rolls with the 2 tablespoons unsalted butter. Toast buttered sides in the skillet until golden brown and crisp, about 1–2 minutes per side; remove from heat.

If using lettuce, place a small handful (about 2 tablespoons per roll) on the bottom half of each toasted roll to provide a barrier between bread and filling.

Divide the lobster mixture evenly among the 4 rolls (about 3/8 cup per roll). Mound the lobster mixture lightly so it fills the roll without spilling.

Separate the thin onion slices into individual rings or small threads and pat dry with paper towel to remove excess moisture.

In a medium bowl whisk together 1/2 cup all-purpose flour, 2 teaspoons cornstarch, 1/4 teaspoon baking powder, 1/2 teaspoon fine salt and 1/4 teaspoon smoked paprika (if using).

Add 1/2 cup cold sparkling water or cold beer to the dry mix and stir gently until a loose batter forms. Batter should coat onion rings but not be gummy; add a splash more liquid if too thick. Keep batter cold for the crispiest result.

Heat about 1 cup vegetable oil in a shallow skillet or small pot over medium-high heat until it reaches 350°F (175°C) or forms steady bubbles when a bit of batter is dropped in. Use a thermometer if available; adjust heat to maintain temperature.

Working in small batches so oil temperature stays steady, dredge onion pieces through the batter to coat, letting excess drip off, then carefully drop into hot oil. Fry until golden brown and crisp, about 1 to 2 minutes per batch. Turn as needed.

Use a slotted spoon to transfer fried onions to a paper-towel-lined plate and immediately sprinkle with a pinch of fine salt. Repeat until all onions are fried. Keep warm in a low oven (200°F / 95°C) for a few minutes if making ahead.

To assemble: top each lobster-filled roll with a generous pinch (about 2 tablespoons) of the crispy fried onions. Serve immediately so onions remain crunchy.