NEW ENGLAND LOBSTER ROLL BUNS RECIPES

Steps:

• Prepare the lobster salad.
• If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
• Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.

Steps:

• Cut the kernels from the cobs and set the kernels aside. Place the cobs, onions, lemongrass, and garlic into a 6 quart saucepan or Dutch oven and add the water.
• Bring the pot to a boil and then reduce the heat to a simmer. Cook, partially covered, for one hour.
• Using tongs, remove the corn cobs from the pot and discard. Skim out all of the rest of the solids (onion, lemongrass, and garlic) with a skimmer or a fine mesh sieve.
• Stir in the coconut milk, half of the corn kernels, the diced potato, and the curry powder. Return to a simmer, and cook, partially covered, for 10 minutes. The potatoes should be fully cooked and tender.
• Turn off the heat and puree the soup with an immersion blender until very smooth. You can also use a stand blender by blending it in batches.
• Add salt and freshly ground black pepper to taste. Don't skimp.
• Add the rest of the corn kernels. Bring the soup back to a boil and then reduce the heat to a simmer. Add the wontons and simmer for about 5 minutes.
• Serve with the cilantro, scallions, and lime wedges.
• Stir together the lobster meat, lemon juice, and salt in a bowl.
• Working with one wonton/dumpling wrapper at a time, place two teaspoons of the lobster in the center.
• Dip your finger into a bowl of water and spread the water around the rim of the wrapper. Draw the center of both halves of the wrapper together and seal, and then seal the wrapper all around to form a half moon.
• Press out any excess air.
• Repeat with the rest of the wrappers and lobster meat.