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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_131412":{"type":"posts","id":"bayareabites_131412","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131412","score":null,"sort":[1544811161000]},"guestAuthors":[],"slug":"looking-for-the-bay-areas-leading-lobster-rolls","title":"Looking for the Bay Area’s Leading Lobster Rolls","publishDate":1544811161,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>San Francisco is Dungeness crab territory — there’s no doubt about it. Whether it’s steamed, in a cake, part of chowder, or layered in a cheesy melt sandwich, our beloved Pacific coast crab is the Crustacean King in these parts.\u003c/p>\n\u003cp>However, you’d be forgiven for thinking that lobsters have clawed their way to the top of the shellfish world in San Francisco, based on how many New England seafood shacks specializing in lobster rolls have opened around the Bay Area. People really love their lobster rolls and aren’t afraid to pay the average $25-$35 price tag for buttery or mayonnaise-enriched lobster morsels in an oversized fluffy bun (since when was there a rule to have more bun than meat?). With the opening of Luke’s Lobster this fall, we decided to check out the wildly different lobster roll renditions at the handful of options in the Bay Area serving them.\u003c/p>\n\u003cp>[contextly_sidebar id=\"3K1SKal2TXHQboYjflSHDsqZd7hb3xue\"]\u003c/p>\n\u003cp>We learned a few things:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Butter or mayonnaise — it doesn’t matter\u003c/b>. What matters is the moderation because there are several lobster rolls that get overpowered by butter or mayonnaise.\u003c/li>\n\u003cli>\u003cb>The bun matters.\u003c/b> Way too many lobster rolls have buns that are too big and you end up tasting more bread than lobster.\u003c/li>\n\u003cli>\u003cb>Above all, the meat matters.\u003c/b> Our favorite lobster rolls had a nice variety of lobster chunk sizes, ranging from tiny shreds to substantial chunks. What is vital, though, is the lobster meat’s briny sweetness and tender, clean texture. Stringy, bland lobster meat need not apply.\u003c/li>\n\u003c/ul>\n\u003ch2>Luke’s Lobster\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K4MbxbCDMun\">92 2nd St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSC00479-e1542243176542.jpg\" alt=\"A classic lobster roll from Luke's Lobster in San Francisco.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A classic lobster roll from Luke's Lobster in San Francisco. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is notoriously averse to chains, which makes \u003ca href=\"https://www.lukeslobster.com/SoMa/\">Luke’s Lobster\u003c/a>’s decision to make the city’s FiDi/SoMa area its first West Coast home a very peculiar one. Its location on Second Street is in the midst of all the Sales Force Transit Center/Sales Force Tower construction chaos that supposedly will be ending soon. It’s also curiously about 30 steps from another lobster roll favorite (more on that place in a later blurb).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, despite those challenges, Luke’s is without question very good at doing what they do. After all, the concept began nine years ago as a small solo spot in Manhattan’s East Village and has bloomed into 42 locations — from Japan to Miami to Las Vegas and much more — according to their website listings. Despite the size, Luke’s locations always tell customers where the seafood is coming from, and they focus on partnering with local businesses, like Marine Layer for t-shirts in San Francisco or fellow SoMa neighbor Blackhammer Brewing for a lobster shell and kelp saison that was brewed for the store opening (and will hopefully return again).\u003c/p>\n\u003cp>The roll itself is generally ordered as part of a trio with a crab one and shrimp one, hence it’s decidedly cheaper and smaller than the significant majority of its peers. Luke’s size and power has a benefit in that the company can directly work with its owner fisherman partners in Maine and the Atlantic coast of Canada. So, the meat is indeed far better than you’d expect if simply told you’re visiting a fast-casual lobster roll chain.\u003c/p>\n\u003cp>The lightly toasted split-top bun comes from the East Coast and is pleasantly not out of proportion to the quarter-pound of lobster meat. This is the rare both slightly mayonnaise, slightly butter-based lobster roll and they kind of cancel each other out — you don’t notice either. There is a small smear of mayonnaise on the bun and a touch of butter mingling with the lobster meat. That makes for a slightly boring lobster roll experience but also one that unequivocally focuses on the meat itself. If you don’t want an over the top lobster roll and just want pure, sweet meat with a little bit of bread as a serving vessel, this rendition is your best bet in San Francisco.\u003c/p>\n\u003ch2>Woodhouse Fish Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/gBdUqEHF6sM2\">2073 Market St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3844-e1544810309833.jpg\" alt=\"Mayo-based lobster roll at Woodhouse Fish Co.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayo-based lobster roll at Woodhouse Fish Co. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most well-known lobster rolls in the Bay Area come from the duo of maritime/nautical themed \u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a> locations, created by the same family who owns the intensely eclectic Buck’s of Woodside. There is all kinds of seafood to choose from — cioppino to fried Ipswich clams to Baja-style fish tacos — but the majority of diners make a beeline for the two sizes of split-top lobster rolls. The decision between the two simply depends on how hungry you are (the large for $38 can be a bit much for one comfortable sitting; the small for $23 might require a few oysters and clams to help fill you up).\u003c/p>\n\u003cp>Guests have the option of having a plain butter lobster roll but the house specialty is a mayonnaise-based roll. Don’t flinch when we say this — if you like tuna salad or chicken salad sandwiches, this is the lobster roll for you. It’s definitely the most mayonnaise-heavy of the ones we tried and that works wonderfully in tandem with the diced celery mingling with the lobster chunks, chives flecked over the top, and the lemon on the side waiting to be squirted on everything. That latter element is a brilliant addition because the acidity brings out more of the natural briny flavor of the lobster.\u003c/p>\n\u003cp>The lobster itself is terrific as a nice blend of claw, chunky-textured and thinner strands of meat. You get it all and it’s pleasantly not spilling out of the fluffy, not overbearing bun. This can actually be eaten like a sandwich. Call it the lobster salad sandwich.\u003c/p>\n\u003ch2>Anchor & Hope\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/836FTZ7PVxN2\">83 Minna St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4229-e1544810468884.jpg\" alt=\"Butter-based lobster roll at Anchor & Hope\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Butter-based lobster roll at Anchor & Hope \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For lobster rolls, sometimes simpler is better. For Mitchell Rosenthal, the Executive Chef/Owner of FiDi/SoMa seafood destination \u003ca href=\"http://anchorandhopesf.com/\">Anchor & Hope\u003c/a> (and Stock & Bones Restaurant Group siblings Town Hall and Salt House), a lobster roll is all about, well, the \u003ci>lobster\u003c/i>. His world-renowned chef mentor shared that belief: “When we were Executive Chefs at Postrio, I remember when Wolfgang Puck responded to other chefs using a lot of ingredients on a lobster roll, and he said ‘why do you want to cover gold?’ I carry that same ethos, the star of the show is incredible lobster and a great bun.”\u003c/p>\n\u003cp>The restaurant ships fresh lobster in from Maine four times a week, which explains for the consistent quality of the meat. Rosenthal also emphasizes the “mouthfeel” of a lobster roll, which diners may not notice at Anchor & Hope until they think about that concept. You can actually get one bite of Panoramic Baking pain de mie, medium-sized morsels of lobster (Rosenthal isn’t a fan of giant chunks of meat) and a little moisture from aioli or butter, and have everything be in harmony. Of all the lobster rolls we tried, it’s the most “textbook” lobster roll. If you were at a beach shack in Kennebunkport, this is what you’d expect, minus the hot dog bun.\u003c/p>\n\u003cfigure id=\"attachment_131415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4233-e1544810538400.jpg\" alt=\"The restaurant ships fresh lobster in from Maine four times a week\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">The restaurant ships fresh lobster in from Maine four times a week \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anchor & Hope guests can opt for drawn butter or a subtle Old Bay and lemon aioli, and after trying both, we can attest that it’s strictly a matter of personal preference. If you’re a giant Old Bay fan, you might not feel a bit let down since the classic Baltimore crab seasoning doesn’t have a commanding presence, but does nicely enhance the seafaring umami profile of this aioli.\u003c/p>\n\u003ch2>Leo’s Oyster Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ga6cQBSTNh82\">568 Sacramento St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4590-e1544810576441.jpg\" alt=\"Maine lobster roll at Leo's Oyster Bar\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Maine lobster roll at Leo's Oyster Bar \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no avoiding two unique traits about the lobster roll at the Big Night Group’s \u003ca href=\"https://leossf.com/\">gorgeous FiDi seafood spot\u003c/a>: there is uni butter involved (!) and it’s $35. Sure, lobster rolls are inherently expensive because lobster is a luxury commodity. But, yes, $35 is a lot of money for one sandwich no matter how you spin it.\u003c/p>\n\u003cp>Here’s the good news: it’s a fantastic lobster roll. In Leo’s early days after opening in, I found the lobster roll underdressed, the lobster meat itself to be somewhat pale and the whole ensemble way too dominated by bread. Things have changed drastically for the better. The glamour of uni butter isn’t quite what it sounds like. It’s not like a few uni slabs are marinating the lobster meat. It’s like a low humming saltwater spritz to the superb Maine lobster meat nestled inside a slightly toasted Acme brioche roll that has more in common with a fluffy brioche doughnut than the dense, ultra-buttery brioche bricks often found at bakeries. Of all the lobster rolls, this was one of the few perfect sized ones. Bonus points should be awarded because you can choose between fries, salad and chips.\u003c/p>\n\u003ch2>Old Port Lobster Shack\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GM5yiFJGPa42\">20 Woodside Rd.\u003c/a>\u003cbr>\nRedwood City\u003c/p>\n\u003cfigure id=\"attachment_131417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131417\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3778-e1544810395400.jpg\" alt=\"Mayonnaise-based lobster roll at Old Port Lobster Shack.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayonnaise-based lobster roll at Old Port Lobster Shack. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Redwood City is not just the “Climate Best by Government Test” city, a reference to its eccentric welcoming sign. It’s now the Lobster Roll Best by Taste Test city, too. Originally, this article was going to focus exclusively on San Francisco, but many passionate lobster roll voices raved about \u003ca href=\"https://oldportlobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City. We now understand why.\u003c/p>\n\u003cp>A hybrid lobster shack-BBQ restaurant in a Redwood City shopping plaza isn’t exactly where you would initially expect a standout lobster roll to be. We’re definitely not talking about a weathered beach shack on the rocky Atlantic coast here. However, once you grab an outdoor table and the lobster roll arrives, it doesn’t matter where you are.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is a massive roll with a spectacular amount of lobster meat spilling out. You cannot possibly have more than one bite holding the composition before it starts making a mess. For those who debate whether a lobster roll is a sandwich or not, then here’s a strong case as to how it isn’t technically a sandwich. The meat had a gorgeous sweetness to it and was very lightly dressed with mayonnaise, speckled with a couple green onions that contributed more in appearance than any herbal flavor. Each lobster morsel was tender — no strings or weak pieces. Of all the lobster rolls, this one had the most vividly “lobster flavored” lobster, as if it truly was just steamed and picked from the shell. This was a big lobster roll with even bigger excitement as well. It’s a lobster roll that we’re pretty sure even the most experienced Maine seaside shack goer would approve of.\u003c/p>\n\n","blocks":[],"excerpt":"Buttery or tossed with mayonnaise, these five lobster rolls rival their Maine peers.","status":"publish","parent":0,"modified":1545166562,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1887},"headData":{"title":"Looking for the Bay Area’s Leading Lobster Rolls | KQED","description":"Buttery or tossed with mayonnaise, these five lobster rolls rival their Maine peers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131412 https://ww2.kqed.org/bayareabites/?p=131412","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/14/looking-for-the-bay-areas-leading-lobster-rolls/","disqusTitle":"Looking for the Bay Area’s Leading Lobster Rolls","path":"/bayareabites/131412/looking-for-the-bay-areas-leading-lobster-rolls","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco is Dungeness crab territory — there’s no doubt about it. Whether it’s steamed, in a cake, part of chowder, or layered in a cheesy melt sandwich, our beloved Pacific coast crab is the Crustacean King in these parts.\u003c/p>\n\u003cp>However, you’d be forgiven for thinking that lobsters have clawed their way to the top of the shellfish world in San Francisco, based on how many New England seafood shacks specializing in lobster rolls have opened around the Bay Area. People really love their lobster rolls and aren’t afraid to pay the average $25-$35 price tag for buttery or mayonnaise-enriched lobster morsels in an oversized fluffy bun (since when was there a rule to have more bun than meat?). With the opening of Luke’s Lobster this fall, we decided to check out the wildly different lobster roll renditions at the handful of options in the Bay Area serving them.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>We learned a few things:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Butter or mayonnaise — it doesn’t matter\u003c/b>. What matters is the moderation because there are several lobster rolls that get overpowered by butter or mayonnaise.\u003c/li>\n\u003cli>\u003cb>The bun matters.\u003c/b> Way too many lobster rolls have buns that are too big and you end up tasting more bread than lobster.\u003c/li>\n\u003cli>\u003cb>Above all, the meat matters.\u003c/b> Our favorite lobster rolls had a nice variety of lobster chunk sizes, ranging from tiny shreds to substantial chunks. What is vital, though, is the lobster meat’s briny sweetness and tender, clean texture. Stringy, bland lobster meat need not apply.\u003c/li>\n\u003c/ul>\n\u003ch2>Luke’s Lobster\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K4MbxbCDMun\">92 2nd St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSC00479-e1542243176542.jpg\" alt=\"A classic lobster roll from Luke's Lobster in San Francisco.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A classic lobster roll from Luke's Lobster in San Francisco. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is notoriously averse to chains, which makes \u003ca href=\"https://www.lukeslobster.com/SoMa/\">Luke’s Lobster\u003c/a>’s decision to make the city’s FiDi/SoMa area its first West Coast home a very peculiar one. Its location on Second Street is in the midst of all the Sales Force Transit Center/Sales Force Tower construction chaos that supposedly will be ending soon. It’s also curiously about 30 steps from another lobster roll favorite (more on that place in a later blurb).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, despite those challenges, Luke’s is without question very good at doing what they do. After all, the concept began nine years ago as a small solo spot in Manhattan’s East Village and has bloomed into 42 locations — from Japan to Miami to Las Vegas and much more — according to their website listings. Despite the size, Luke’s locations always tell customers where the seafood is coming from, and they focus on partnering with local businesses, like Marine Layer for t-shirts in San Francisco or fellow SoMa neighbor Blackhammer Brewing for a lobster shell and kelp saison that was brewed for the store opening (and will hopefully return again).\u003c/p>\n\u003cp>The roll itself is generally ordered as part of a trio with a crab one and shrimp one, hence it’s decidedly cheaper and smaller than the significant majority of its peers. Luke’s size and power has a benefit in that the company can directly work with its owner fisherman partners in Maine and the Atlantic coast of Canada. So, the meat is indeed far better than you’d expect if simply told you’re visiting a fast-casual lobster roll chain.\u003c/p>\n\u003cp>The lightly toasted split-top bun comes from the East Coast and is pleasantly not out of proportion to the quarter-pound of lobster meat. This is the rare both slightly mayonnaise, slightly butter-based lobster roll and they kind of cancel each other out — you don’t notice either. There is a small smear of mayonnaise on the bun and a touch of butter mingling with the lobster meat. That makes for a slightly boring lobster roll experience but also one that unequivocally focuses on the meat itself. If you don’t want an over the top lobster roll and just want pure, sweet meat with a little bit of bread as a serving vessel, this rendition is your best bet in San Francisco.\u003c/p>\n\u003ch2>Woodhouse Fish Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/gBdUqEHF6sM2\">2073 Market St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3844-e1544810309833.jpg\" alt=\"Mayo-based lobster roll at Woodhouse Fish Co.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayo-based lobster roll at Woodhouse Fish Co. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most well-known lobster rolls in the Bay Area come from the duo of maritime/nautical themed \u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a> locations, created by the same family who owns the intensely eclectic Buck’s of Woodside. There is all kinds of seafood to choose from — cioppino to fried Ipswich clams to Baja-style fish tacos — but the majority of diners make a beeline for the two sizes of split-top lobster rolls. The decision between the two simply depends on how hungry you are (the large for $38 can be a bit much for one comfortable sitting; the small for $23 might require a few oysters and clams to help fill you up).\u003c/p>\n\u003cp>Guests have the option of having a plain butter lobster roll but the house specialty is a mayonnaise-based roll. Don’t flinch when we say this — if you like tuna salad or chicken salad sandwiches, this is the lobster roll for you. It’s definitely the most mayonnaise-heavy of the ones we tried and that works wonderfully in tandem with the diced celery mingling with the lobster chunks, chives flecked over the top, and the lemon on the side waiting to be squirted on everything. That latter element is a brilliant addition because the acidity brings out more of the natural briny flavor of the lobster.\u003c/p>\n\u003cp>The lobster itself is terrific as a nice blend of claw, chunky-textured and thinner strands of meat. You get it all and it’s pleasantly not spilling out of the fluffy, not overbearing bun. This can actually be eaten like a sandwich. Call it the lobster salad sandwich.\u003c/p>\n\u003ch2>Anchor & Hope\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/836FTZ7PVxN2\">83 Minna St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4229-e1544810468884.jpg\" alt=\"Butter-based lobster roll at Anchor & Hope\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Butter-based lobster roll at Anchor & Hope \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For lobster rolls, sometimes simpler is better. For Mitchell Rosenthal, the Executive Chef/Owner of FiDi/SoMa seafood destination \u003ca href=\"http://anchorandhopesf.com/\">Anchor & Hope\u003c/a> (and Stock & Bones Restaurant Group siblings Town Hall and Salt House), a lobster roll is all about, well, the \u003ci>lobster\u003c/i>. His world-renowned chef mentor shared that belief: “When we were Executive Chefs at Postrio, I remember when Wolfgang Puck responded to other chefs using a lot of ingredients on a lobster roll, and he said ‘why do you want to cover gold?’ I carry that same ethos, the star of the show is incredible lobster and a great bun.”\u003c/p>\n\u003cp>The restaurant ships fresh lobster in from Maine four times a week, which explains for the consistent quality of the meat. Rosenthal also emphasizes the “mouthfeel” of a lobster roll, which diners may not notice at Anchor & Hope until they think about that concept. You can actually get one bite of Panoramic Baking pain de mie, medium-sized morsels of lobster (Rosenthal isn’t a fan of giant chunks of meat) and a little moisture from aioli or butter, and have everything be in harmony. Of all the lobster rolls we tried, it’s the most “textbook” lobster roll. If you were at a beach shack in Kennebunkport, this is what you’d expect, minus the hot dog bun.\u003c/p>\n\u003cfigure id=\"attachment_131415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4233-e1544810538400.jpg\" alt=\"The restaurant ships fresh lobster in from Maine four times a week\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">The restaurant ships fresh lobster in from Maine four times a week \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anchor & Hope guests can opt for drawn butter or a subtle Old Bay and lemon aioli, and after trying both, we can attest that it’s strictly a matter of personal preference. If you’re a giant Old Bay fan, you might not feel a bit let down since the classic Baltimore crab seasoning doesn’t have a commanding presence, but does nicely enhance the seafaring umami profile of this aioli.\u003c/p>\n\u003ch2>Leo’s Oyster Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ga6cQBSTNh82\">568 Sacramento St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4590-e1544810576441.jpg\" alt=\"Maine lobster roll at Leo's Oyster Bar\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Maine lobster roll at Leo's Oyster Bar \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no avoiding two unique traits about the lobster roll at the Big Night Group’s \u003ca href=\"https://leossf.com/\">gorgeous FiDi seafood spot\u003c/a>: there is uni butter involved (!) and it’s $35. Sure, lobster rolls are inherently expensive because lobster is a luxury commodity. But, yes, $35 is a lot of money for one sandwich no matter how you spin it.\u003c/p>\n\u003cp>Here’s the good news: it’s a fantastic lobster roll. In Leo’s early days after opening in, I found the lobster roll underdressed, the lobster meat itself to be somewhat pale and the whole ensemble way too dominated by bread. Things have changed drastically for the better. The glamour of uni butter isn’t quite what it sounds like. It’s not like a few uni slabs are marinating the lobster meat. It’s like a low humming saltwater spritz to the superb Maine lobster meat nestled inside a slightly toasted Acme brioche roll that has more in common with a fluffy brioche doughnut than the dense, ultra-buttery brioche bricks often found at bakeries. Of all the lobster rolls, this was one of the few perfect sized ones. Bonus points should be awarded because you can choose between fries, salad and chips.\u003c/p>\n\u003ch2>Old Port Lobster Shack\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GM5yiFJGPa42\">20 Woodside Rd.\u003c/a>\u003cbr>\nRedwood City\u003c/p>\n\u003cfigure id=\"attachment_131417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131417\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3778-e1544810395400.jpg\" alt=\"Mayonnaise-based lobster roll at Old Port Lobster Shack.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayonnaise-based lobster roll at Old Port Lobster Shack. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Redwood City is not just the “Climate Best by Government Test” city, a reference to its eccentric welcoming sign. It’s now the Lobster Roll Best by Taste Test city, too. Originally, this article was going to focus exclusively on San Francisco, but many passionate lobster roll voices raved about \u003ca href=\"https://oldportlobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City. We now understand why.\u003c/p>\n\u003cp>A hybrid lobster shack-BBQ restaurant in a Redwood City shopping plaza isn’t exactly where you would initially expect a standout lobster roll to be. We’re definitely not talking about a weathered beach shack on the rocky Atlantic coast here. However, once you grab an outdoor table and the lobster roll arrives, it doesn’t matter where you are.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a massive roll with a spectacular amount of lobster meat spilling out. You cannot possibly have more than one bite holding the composition before it starts making a mess. For those who debate whether a lobster roll is a sandwich or not, then here’s a strong case as to how it isn’t technically a sandwich. The meat had a gorgeous sweetness to it and was very lightly dressed with mayonnaise, speckled with a couple green onions that contributed more in appearance than any herbal flavor. Each lobster morsel was tender — no strings or weak pieces. Of all the lobster rolls, this one had the most vividly “lobster flavored” lobster, as if it truly was just steamed and picked from the shell. This was a big lobster roll with even bigger excitement as well. It’s a lobster roll that we’re pretty sure even the most experienced Maine seaside shack goer would approve of.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131412/looking-for-the-bay-areas-leading-lobster-rolls","authors":["11338"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1807","bayareabites_90","bayareabites_91","bayareabites_181"],"tags":["bayareabites_12212","bayareabites_12884"],"featImg":"bayareabites_131417","label":"bayareabites"},"bayareabites_75942":{"type":"posts","id":"bayareabites_75942","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75942","score":null,"sort":[1390411294000]},"guestAuthors":[],"slug":"cooking-whole-live-lobster-a-photo-tutorial","title":"Cooking Whole Live Lobster: A Photo Tutorial","publishDate":1390411294,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredients1000a.jpg\" title=\"Live lobsters with Meyer lemons, butter and sourdough loaf.\" alt=\"Live lobsters with Meyer lemons, butter and sourdough loaf. Photo: Wendy Goodfriend\" width=\"1000\" height=\"568\" class=\"size-full wp-image-76479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live lobsters with Meyer lemons, butter and sourdough loaf. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>No, they aren't local. But whole live lobsters from Maine or Canada are a delectable treat, and if you're already in the groove of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/04/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial/\">cooking your own live crab\u003c/a>, pretty easy to cook at home. They're rarely seen on Bay Area menus, so if you're a homesick New Englander who fled ice scrapers and snow shovels but still craves a good lobster roll or a whole boiled lobster now and again, doing it yourself is the best option. \u003c/p>\n\u003cp>Lobsters are typically sold live, out of salt water tanks in fish markets, higher-end supermarkets, and Asian markets. Their claws are almost always closed with a rubber band so they can't grab you, the fishmonger, or their fellow tank-mates. For food safety's sake, you have to keep them alive until you cook them, so look for lively, healthy lobsters that are active in the tank, holding their claws up and their tails straight. Limp lobsters with droopy, dangling claws or curled-under tails should be avoided. Get your lobsters home and chilled as soon as possible. Plan to cook them the same day you purchase them, if possible, but definitely within 24 hours. \u003c/p>\n\u003cp>Line a large brown paper grocery bag, a wide pot or a large bowl with some damp, crumpled newspaper or fresh seaweed, should you have some handy. Untie the plastic bags you carried your lobsters home in, transfer them into your prepared bag, pot, or bowl (remember, their claws are trapped, so they can't pinch you), and refrigerate immediately. Like Dungeness crabs, they're salt water creatures, so don't submerge them in fresh water, and no matter how squeamish you are, don't smother them by shoving them straight into the fridge still knotted in layers of plastic bags. \u003c/p>\n\u003cp>Bring about 2 inches of well-salted water to a boil in a large, deep stockpot. Once the water is boiling, take the lobsters out the fridge, and holding them firmly by the body where it meets the tail, snip off the rubber bands on their claws. Drop them head first into the pot and cover. Like crabs, you time by the average weight of one lobster, not the total weight. Depending on the size of your pot and how many lobsters you're cooking, you may have to do them in batches--they shouldn't be too crowded. Start with a base of 10 minutes for a 1-lb lobster, then add roughly 2 minutes per quarter-pound of weight. \u003c/p>\n\u003cul>\n\u003cli>1 lb lobster: 10 min\u003c/li>\n\u003cli>1 1/4 lb lobster: 12 min\u003c/li>\n\u003cli>1 1/2 lb lobster: 14 min\u003c/li>\n\u003cli>1 3/4 lb lobster: 16 min\u003c/li>\n\u003cli>2 lb lobster: 18 min\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76734,76733,76736,76735,76732,76742,76739,76745,76738,76746,76748,76751,76749,76750,76752,76743,76744,76482\"]\u003c/p>\n\u003cp>The shell should be red and the meat under the shell where the tail meets the body should be white and opaque, not translucent. Overcooked lobster can get rubbery, so keep an eye on your kitchen timer. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using tongs, remove lobster from the pot and cool down briefly under cold running water. Let lobsters rest until cool enough to handle. They will release water from their joints and cavities as you clean them, so work in the sink or on a work surface that's easily moppable. \u003c/p>\n\u003cp>You can serve the lobsters hot from the pot with bibs, claw crackers and plenty of melted butter, and let your guests attack their own. Or you can let them cool, then clean and deshell them into a pile of succulent meat perfect for serving in a luxurious salad, as pictured here, or in a lobster sandwich (recipe below) dressed with homemade tarragon mayonnaise between lightly toasted slices of buttery brioche. \u003c/p>\n\u003cfigure id=\"attachment_76483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lobster-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lobster-final.jpg\" alt=\"Freshly cooked and cleaned lobster. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly cooked and cleaned lobster. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>To take apart your cooked lobster, twist off the tail where it meets the body. Using kitchen shears, snip through the center of the tail shell and remove the meat inside, preferably in one piece. Set shells aside for stock, if desired. Twist off claws. Using claw cracker, crack claws along the joints and remove meat inside. There's not much meat inside the slender legs on either side of the body; you can crack the legs and try wiggling out what's in there with a pointed shellfish fork or pick, or just add them to your pot or shellfish stock. Chop the tail and claw meat into bite-sized pieces and refrigerate until needed. \u003c/p>\n\u003ch3>Recipe: Luxurious Lobster Sandwiches\u003c/h3>\n\u003cp>This is a glamorous, mess-free (for your guest, at least) way to serve lobster, a perfect surprise for a late, post-show supper or indulgent brunch for two. If you're going so far as to boil your own lobster, you might as well make your own mayonnaise, too, to get that beautifully supple texture that can't be found in a jar. These are inspired, in equal parts, by the lobster rolls of my New England-spent summers, and the fancy lobster club sandwiches served under the stained-glass dome of the Rotunda restaurant at Neiman Marcus in Union Square. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com\">La Farine Boulangerie\u003c/a> in the East Bay is a good source for brioche rolls; if you can't find brioche, try challah bread. Or, you can go all the way and make Thomas Keller's version, the recipe for which can be found in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652395/kqedorg-20\"> Bouchon\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654355/kqedorg-20\">Bouchon Bakery\u003c/a>, and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653774/kqedorg-20\">Ad Hoc at Home\u003c/a>. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Two live lobsters, each about 1 1/4 lbs\u003c/li>\n\u003cli>1 teaspoon fresh tarragon leaves, chopped\u003c/li>\n\u003cli>1 small head butter (Boston) lettuce, rinsed and dried\u003c/li>\n\u003cli>1 ripe avocado\u003c/li>\n\u003cli>4 slices brioche or 2 brioche buns\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Tarragon Lemon Mayonnaise:\u003c/em> \n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>1/3 cup grapeseed oil\u003c/li>\n\u003cli>1 tablespoon lemon juice, from a Meyer lemon if possible\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1 tablespoon fresh tarragon leaves, finely chopped\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. \u003cstrong>Cook the lobster:\u003c/strong> In a large stockpot, bring 2 inches of well-salted water to a boil. When water is boiling, add lobsters, head down. Cover and simmer for approximately 12 minutes, until shells are bright red and meat is white and opaque. Remove lobsters from pot. Cool briefly under cold running water. Let lobsters rest until cool enough to handle. \u003c/p>\n\u003cp>2. \u003cstrong>Shell the lobster:\u003c/strong> Twist off tail and snip through shell with kitchen shears. Remove tail meat in one piece. Twist off claws and crack with claw cracker along joints. Remove claw meat. Chop tail and claw meat into bite-sized pieces and refrigerate until needed. \u003c/p>\n\u003cp>3. \u003cstrong>Make mayonnaise:\u003c/strong> Pour oils together into a small pitcher. In a medium bowl, whisk egg yolk, lemon juice, and 1/4 tsp salt together. Pouring very slowly, begin to drizzle in oil while whisking vigorously. Continue to whisk and drizzle until mixture expands and thickens. Increase your oil pour to a small but steady stream and continue whisking until all the oil is added. Whisk in tarragon leaves and a few grinds of fresh pepper. Taste and adjust seasoning, adding more lemon juice or salt as needed. Refrigerate until needed. \u003c/p>\n\u003cp>4. \u003cstrong>Make the lobster salad:\u003c/strong> Fold half the mayonnaise into the lobster pieces. Add enough remaining mayonnaise so that lobster chunks are lightly coated. Sprinkle with an additional teaspoon or so of minced fresh tarragon. Taste for seasoning. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. \u003cstrong>Make the sandwich:\u003c/strong> Toast brioche slices or buns lightly until just barely golden. Line bottom slice with lettuce leaves. Spoon lobster salad over lettuce leaves to fill bun generously. Top with thinly sliced avocado. Spread a thin layer of tarragon mayonnaise on the remaining slice of bread or bun and close up the sandwich. Serve immediately. Champagne or Riesling makes a good accompaniment. \u003c/p>\n\n","blocks":[],"excerpt":"Now that you've conquered crab, try lobster, with our step-by-step photo tutorial to buying, cooking, and serving live lobster. Includes recipe for a luxurious lobster salad sandwich with homemade lemon-tarragon mayonnaise.\r\n","status":"publish","parent":0,"modified":1506470877,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1322},"headData":{"title":"Cooking Whole Live Lobster: A Photo Tutorial | KQED","description":"Now that you've conquered crab, try lobster, with our step-by-step photo tutorial to buying, cooking, and serving live lobster. Includes recipe for a luxurious lobster salad sandwich with homemade lemon-tarragon mayonnaise.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75942 http://blogs.kqed.org/bayareabites/?p=75942","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/22/cooking-whole-live-lobster-a-photo-tutorial/","disqusTitle":"Cooking Whole Live Lobster: A Photo Tutorial","path":"/bayareabites/75942/cooking-whole-live-lobster-a-photo-tutorial","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredients1000a.jpg\" title=\"Live lobsters with Meyer lemons, butter and sourdough loaf.\" alt=\"Live lobsters with Meyer lemons, butter and sourdough loaf. Photo: Wendy Goodfriend\" width=\"1000\" height=\"568\" class=\"size-full wp-image-76479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live lobsters with Meyer lemons, butter and sourdough loaf. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>No, they aren't local. But whole live lobsters from Maine or Canada are a delectable treat, and if you're already in the groove of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/04/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial/\">cooking your own live crab\u003c/a>, pretty easy to cook at home. They're rarely seen on Bay Area menus, so if you're a homesick New Englander who fled ice scrapers and snow shovels but still craves a good lobster roll or a whole boiled lobster now and again, doing it yourself is the best option. \u003c/p>\n\u003cp>Lobsters are typically sold live, out of salt water tanks in fish markets, higher-end supermarkets, and Asian markets. Their claws are almost always closed with a rubber band so they can't grab you, the fishmonger, or their fellow tank-mates. For food safety's sake, you have to keep them alive until you cook them, so look for lively, healthy lobsters that are active in the tank, holding their claws up and their tails straight. Limp lobsters with droopy, dangling claws or curled-under tails should be avoided. Get your lobsters home and chilled as soon as possible. Plan to cook them the same day you purchase them, if possible, but definitely within 24 hours. \u003c/p>\n\u003cp>Line a large brown paper grocery bag, a wide pot or a large bowl with some damp, crumpled newspaper or fresh seaweed, should you have some handy. Untie the plastic bags you carried your lobsters home in, transfer them into your prepared bag, pot, or bowl (remember, their claws are trapped, so they can't pinch you), and refrigerate immediately. Like Dungeness crabs, they're salt water creatures, so don't submerge them in fresh water, and no matter how squeamish you are, don't smother them by shoving them straight into the fridge still knotted in layers of plastic bags. \u003c/p>\n\u003cp>Bring about 2 inches of well-salted water to a boil in a large, deep stockpot. Once the water is boiling, take the lobsters out the fridge, and holding them firmly by the body where it meets the tail, snip off the rubber bands on their claws. Drop them head first into the pot and cover. Like crabs, you time by the average weight of one lobster, not the total weight. Depending on the size of your pot and how many lobsters you're cooking, you may have to do them in batches--they shouldn't be too crowded. Start with a base of 10 minutes for a 1-lb lobster, then add roughly 2 minutes per quarter-pound of weight. \u003c/p>\n\u003cul>\n\u003cli>1 lb lobster: 10 min\u003c/li>\n\u003cli>1 1/4 lb lobster: 12 min\u003c/li>\n\u003cli>1 1/2 lb lobster: 14 min\u003c/li>\n\u003cli>1 3/4 lb lobster: 16 min\u003c/li>\n\u003cli>2 lb lobster: 18 min\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"76734,76733,76736,76735,76732,76742,76739,76745,76738,76746,76748,76751,76749,76750,76752,76743,76744,76482","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The shell should be red and the meat under the shell where the tail meets the body should be white and opaque, not translucent. Overcooked lobster can get rubbery, so keep an eye on your kitchen timer. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using tongs, remove lobster from the pot and cool down briefly under cold running water. Let lobsters rest until cool enough to handle. They will release water from their joints and cavities as you clean them, so work in the sink or on a work surface that's easily moppable. \u003c/p>\n\u003cp>You can serve the lobsters hot from the pot with bibs, claw crackers and plenty of melted butter, and let your guests attack their own. Or you can let them cool, then clean and deshell them into a pile of succulent meat perfect for serving in a luxurious salad, as pictured here, or in a lobster sandwich (recipe below) dressed with homemade tarragon mayonnaise between lightly toasted slices of buttery brioche. \u003c/p>\n\u003cfigure id=\"attachment_76483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lobster-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lobster-final.jpg\" alt=\"Freshly cooked and cleaned lobster. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly cooked and cleaned lobster. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>To take apart your cooked lobster, twist off the tail where it meets the body. Using kitchen shears, snip through the center of the tail shell and remove the meat inside, preferably in one piece. Set shells aside for stock, if desired. Twist off claws. Using claw cracker, crack claws along the joints and remove meat inside. There's not much meat inside the slender legs on either side of the body; you can crack the legs and try wiggling out what's in there with a pointed shellfish fork or pick, or just add them to your pot or shellfish stock. Chop the tail and claw meat into bite-sized pieces and refrigerate until needed. \u003c/p>\n\u003ch3>Recipe: Luxurious Lobster Sandwiches\u003c/h3>\n\u003cp>This is a glamorous, mess-free (for your guest, at least) way to serve lobster, a perfect surprise for a late, post-show supper or indulgent brunch for two. If you're going so far as to boil your own lobster, you might as well make your own mayonnaise, too, to get that beautifully supple texture that can't be found in a jar. These are inspired, in equal parts, by the lobster rolls of my New England-spent summers, and the fancy lobster club sandwiches served under the stained-glass dome of the Rotunda restaurant at Neiman Marcus in Union Square. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com\">La Farine Boulangerie\u003c/a> in the East Bay is a good source for brioche rolls; if you can't find brioche, try challah bread. Or, you can go all the way and make Thomas Keller's version, the recipe for which can be found in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652395/kqedorg-20\"> Bouchon\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654355/kqedorg-20\">Bouchon Bakery\u003c/a>, and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653774/kqedorg-20\">Ad Hoc at Home\u003c/a>. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Two live lobsters, each about 1 1/4 lbs\u003c/li>\n\u003cli>1 teaspoon fresh tarragon leaves, chopped\u003c/li>\n\u003cli>1 small head butter (Boston) lettuce, rinsed and dried\u003c/li>\n\u003cli>1 ripe avocado\u003c/li>\n\u003cli>4 slices brioche or 2 brioche buns\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Tarragon Lemon Mayonnaise:\u003c/em> \n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>1/3 cup grapeseed oil\u003c/li>\n\u003cli>1 tablespoon lemon juice, from a Meyer lemon if possible\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1 tablespoon fresh tarragon leaves, finely chopped\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. \u003cstrong>Cook the lobster:\u003c/strong> In a large stockpot, bring 2 inches of well-salted water to a boil. When water is boiling, add lobsters, head down. Cover and simmer for approximately 12 minutes, until shells are bright red and meat is white and opaque. Remove lobsters from pot. Cool briefly under cold running water. Let lobsters rest until cool enough to handle. \u003c/p>\n\u003cp>2. \u003cstrong>Shell the lobster:\u003c/strong> Twist off tail and snip through shell with kitchen shears. Remove tail meat in one piece. Twist off claws and crack with claw cracker along joints. Remove claw meat. Chop tail and claw meat into bite-sized pieces and refrigerate until needed. \u003c/p>\n\u003cp>3. \u003cstrong>Make mayonnaise:\u003c/strong> Pour oils together into a small pitcher. In a medium bowl, whisk egg yolk, lemon juice, and 1/4 tsp salt together. Pouring very slowly, begin to drizzle in oil while whisking vigorously. Continue to whisk and drizzle until mixture expands and thickens. Increase your oil pour to a small but steady stream and continue whisking until all the oil is added. Whisk in tarragon leaves and a few grinds of fresh pepper. Taste and adjust seasoning, adding more lemon juice or salt as needed. Refrigerate until needed. \u003c/p>\n\u003cp>4. \u003cstrong>Make the lobster salad:\u003c/strong> Fold half the mayonnaise into the lobster pieces. Add enough remaining mayonnaise so that lobster chunks are lightly coated. Sprinkle with an additional teaspoon or so of minced fresh tarragon. Taste for seasoning. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. \u003cstrong>Make the sandwich:\u003c/strong> Toast brioche slices or buns lightly until just barely golden. Line bottom slice with lettuce leaves. Spoon lobster salad over lettuce leaves to fill bun generously. Top with thinly sliced avocado. Spread a thin layer of tarragon mayonnaise on the remaining slice of bread or bun and close up the sandwich. Serve immediately. Champagne or Riesling makes a good accompaniment. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75942/cooking-whole-live-lobster-a-photo-tutorial","authors":["5038","5014"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_12"],"tags":["bayareabites_564","bayareabites_12212","bayareabites_12884","bayareabites_12885","bayareabites_12883"],"featImg":"bayareabites_76484","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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