Jewels (Pearls) of the Sea

If one day, I'm forced to eat only one thing for the rest of my life, it just may be Pearl Oyster Bar lobster rolls. Located in New York, at Cornelia and Bleecker, Pearl's is one of the most charming and delicious go to's for any seafood lover. The minimal seasoning and the highly flavourful east coat lobster come together to create a best-I-ever-ate dish. I even sometimes go to Pearl's, alone, when my cravings for these beauties get far too out of control. If after you come down from lobster roll heaven, you have any room left in your stomach (which I rarely do) try their hot fudge sundae.

It's just my luck that a few years ago, Pearl's published a cook book! Although never quite the same (I think some secret ingredients are left out of this recipe), this version is pretty darn delicious. Make the shoestring fries that come with the roll….I highly suggest it!

Pearl Oyster Bar Lobster Roll

(Serves two) 
Ingredients: 
2 pounds cooked lobster meat, chopped roughly into 1/2 and 3/4-inch pieces
1/2 celery rib, finely chopped
1/4 cup Hellman's mayonnaise
Squeeze of lemon
Pinch of kosher salt and freshy ground black pepper
2 teaspoons unsalted butter
2 Pepperidge Farm top-loading hot dog buns
Chopped chives for garnish 


Directions: 
To make the lobster salad, in a large bowl, combine the lobster meat, celery, mayonaiise, 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. 
Fill the toasted buns with lobster salad. Sprinkle with chives and serve with a salad, slaw or shoestring fries. 

Here's my version - I used mini buns and toasted them in the oven!