Best lobster roll in the city? Tough decision. New York slings a mean lobster roll. Among the meanest: Luke’s Lobster, a delightful urban shack that holds true to its Maine roots. Real Maine Food, a new cookbook by Luke’s Lobster owners Luke Holden and Ben Conniff, showcases recipes by the folks who invented this briny summer treat. Folks who know a thing or two about kelp.
Pairing lobster and kelp is a natural decision — they hang out in the same water, and Tollef and Paul of Ocean Approved actually recruit lobstermen to harvest kelp during the slow winter and spring lobster seasons. Slaw-cut kelp can then be thawed at peak lobster season and mixed with summer greens and julienned vegetables to make an amazing starter or side dish. If you can’t get your hands on fresh-frozen kelp, you can thinly slice reconstituted dried kelp.
For the dressing
- 1/2 teaspoon grated lemon zest
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1/4 cup vegetable stock
- 2 tablespoons tamari
- 3/4 tablespoons coarse sugar
- 1 teaspoon grated peeled fresh ginger
For the salad
- 4 cups assorted salad greens
- 1/2 cup carrots, julienned
- 1/2 cup zucchini, julienned
- 1/2 cup shredded red cabbage
- 6 ounces cooked Maine lobster meat (see page 14)
- 1 ounce slaw-cut kelp
Make the dressing:
- In a small bowl, whisk together all the dressing ingredients (the dressing can be made a day in advance if desired).
Make the salad:
- In a large bowl, toss together the greens, carrot, zucchini and cabbage.
- Add the dressing to the salad and toss until evenly coated.
- Distribute the salad among four plates.
- Divide the lobster evenly among the plates, then top with kale and serve.
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