Jun 19, 2013 8:23 PM by Faye DeHoff
TUCSON - In today's Let's Make a Meal, food contributor Jennifer English got to pick her favorite dishes, since her birthday is right around the corner.
This year she is celebrating by making her all-time favorite New England classic, a Lobster Roll and finish it with Blueberry Buckle.
Here is the recipe for the Classic New England Lobster Roll
adapted from Chef Rebecca Charles' Lobster Rolls and Blueberry Pie:
Three Generations of Recipes and Stories from Summers on the Coast of Maine Pearl Oyster Bar Lobster Roll
1-1.5 pounds cooked lobster meat, chopped roughly into 1/2 inch pieces
1/2 celery rib, finely diced
1/4 cup Best Foods real mayonnaise
Zest of 1/2 lemon
Squeeze of lemon
Brittany Sea Salt to taste
freshly ground black Malabar pepper, to taste
2 tablespoons unsalted butter
2 store brand white top-loading hot dog buns, shave the crust from the
sides if necessary
whole leaves of soft, fresh Boston lettuce for garnish
To make the lobster salad, in a large bowl, combine the lobster meat,
celery, Best Foods Mayonnaise, lemon and salt and pepper and mix thoroughly. Cover
the mixture and store it in the refrigerator until ready to serve. It
will last for up to two days.
To prepare the bun, in a small sauté pan over low to medium heat, melt
the butter. Place the hot dog buns on their sides in the butter. Flip
the buns a couple of times so that both sides soak up an equal amount
of butter and brown evenly. Remove the buns from the pan and place them
on a large plate. Reserve the remaining butter and squeeze a little
lemon juice into it.
Fill the toasted buns with lobster salad. Drizzle lemon butter on the
stuffed lobster roll and serve with a salad, slaw or shoestring fries.
(Variation: For a shrimp roll, substitute 2 pounds of shrimp, cooked,
peeled and sliced in half lengthwise.)
This blueberry crumble pie is best served warm with a scoop of vanilla ice cream.-Rebecca Charles and Deborah DiClementi
convert Ingredients For the crust 2 cups all-purpose flour 1/2 teaspoon salt 1 cup cold butter, cut into tiny pieces 1/4 cup ice water
For the crumble 1 1/2 cups flour 1 cup firmly packed dark brown sugar 1 1/2 sticks unsalted butter, cut into little pieces
For the blueberry filling 3 pints blueberries, wild Maine if you can get them 1 cup granulated sugar 4 teaspoons cornstarch 1/2 teaspoon finely chopped lemon zest Pinch of freshly ground black pepper
Method 1. Combine the flour, salt, and cold butter in a food processor by pulsing until the mixture has the consistency of sand. Add the cold water while pulsing until the mixture comes together; don't overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl.
2. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl and on a lightly floured counter or board, shape it into a disk about 1/2 inch thick.
3. Wrap with plastic film and refrigerate for at least 1 hour before rolling it out.
Make the crumble
1. Mix the flour and brown sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble (do not overwork the mixture). Refrigerate until you are ready to use it.
Make the blueberry filling
1. In a large bowl, mix all the ingredients well. l crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
Assemble the blueberry crumble pie
1. Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface, place in a pie plate, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Cover with a piece of parchment paper and fill it with dried beans. Bake for 8 minutes, or until the crimped edges are firm. Remove the paper and beans and bake for 3 to 5 more minutes to firm the bottom. Fill the crust with the blueberry mixture, spread out the mixture, and top the pie generously with the crumble. Bake for 1 hour, or until the filling starts to bubble. Cool the pie on a rack.
Recipe © 2003 Rebecca Charles. All rights reserved.
33 minutes ago