James Beard Award-winning chef Clark Frasier tries to keep his life balanced. He runs three to five mornings each week, usually on trails, and leaves his phone at home. Then, he spends the next 10 to 12 hours in one of his cup kosher salt. "Restaurant work is a very stressful business," he says. "There's always a new crisis or challenge every day." Running allows him some quiet, peaceful alone time before he enters the fray.
His balanced approach to life resembles his attitude toward eating. "Julia Child lived to almost 90, and she drank wine, she had fun, and she ate good food," he says. "Day to day, I'm very focused on eating correctly, but once in a while, you need to treat yourself."
These perfect-for-summer lobster rolls fit the bill. They're pretty simple to prepare — the hardest part is extracting the meat. (For a tutorial, check out this video from our friends at Guy Gourmet.) Unlike traditional lobster rolls, these incorporate fresh herbs, which lighten up the rich dish just a skosh.
Eat the finished rolls outside and pair with a summer ale (or two) for best results. And please — remember to enjoy them.
Shoes & Gear
Courtesy of Chefs Mark Gaier and Clark Frasier
What you'll need:
1/2 gallon water
1/4 What youll need
4 live lobsters (about 1 1/4 pounds each)
1 1/2 cups mayo
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3 tablespoons unsalted butter
1/4 cup freshly chopped tarragon, parsley, chervil, chives (whatever combination of these you can find works)
Enjoy a Perfect-for-Summer Lobster Roll:
To prepare the lobsters, fill a large heavy pot or standard clam steamer pot with the water and the kosher salt. Set over high heat and bring to a boil. Place the lobsters in the pot and cover tightly. Boil for 14 minutes. Remove the pot from the heat and carefully pour the lobsters and the water into a deep sink or colander. Cover with ice for about 10 minutes. Take the meat out of the shell.
Cut the lobster meat and place in a bowl. Toss with the mayonnaise and lemon juice. Slather the outside of the rolls with butter and quickly grill on both sides either in a skillet or on an outdoor grill. Fill the grilled rolls with lobster salad. Combine the herbs, mix well, and sprinkle over the salad. Serve immediately. Makes 6 servings.
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