We’re hardly the first to pit lobsters against crabs, but this is a serious rivalry. Summer seafood isn’t something to mess with, and not just because clawed creatures can be feisty in the kitchen (just ask Annie Hall). When you invite the ocean into your kitchen, you add the thrill of war to your meal. The counter and stovetop are the battlefields, the shellfish are the passionate opponents, and the competition between the two provides a whiff of excitement — the kind that doesn’t come in a spice bottle.
More: Head to Provisions for everything you need to claim victory over lobsters and crabs alike.
Choosing between crustaceans can get tricky, but who says you can’t have them both in one sitting? Sure, they each have their claws, but on the inside, they’re sweet.
2 cups cooked, diced lobster meat
1/4 cup homemade lemon chive mayonnaise (or other good quality mayonnaise)
3 tablespoons finely chopped celery
Kosher salt and black pepper
4 top split hot dog buns
3 tablespoons unsalted butter, melted
3 leaves Boston lettuce, sliced
- To steam your lobster: bring 2 inches of salted water to a rolling boil. Put live lobsters in water, cover the pot, and steam for 8-10 minutes per 1 1/4 pound lobster. They’re done when the antennae pull out fairly easily, or the internal temperature of the lobster meat reaches 135 ° F.
- Mix the lobster, mayonnaise, and celery together in a bowl. Season the mixture with salt and pepper to taste.
- Heat a large skillet over medium heat. Brush the inner and outer surfaces of the buns with butter. Open the buns up and toast them in the skillet until golden brown on both sides.
- Arrange some lettuce on each bun and top with equal portions of the lobster mixture. Serve immediately, preferably with a cold beer on the side!
Lemon-Chive Mayonnaise (makes 1 cup)
1 room temperature egg yolk
1 teaspoon dijon mustard
1 1/2 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
6 ounces canola or other neutral-flavored oil
2 ounces extra virgin olive oil
1 tablespoon water (optional)
2 teaspoons chopped chives
- Place the egg yolk, mustard, lemon juice and salt in a large bowl and whisk together. Mix the canola and olive oils together in a measuring cup. While constantly whisking the egg mixture in the bowl, slowly pour the oil into the mixture, drop by drop, until an emulsion forms. Continue to whisk as you very slowly pour the oil into the bowl in a thin stream. If the mixture gets too thick, add the water to thin it out. Once about half of the oil is mixed in, you can pour the rest of the oil in a little faster. When all of the oil is in, you should have a smooth mixture with a consistency slightly looser than store bought mayonnaise. At this point, taste the mayonnaise and season it to taste with salt and more lemon juice if desired. Stir in the chives. Store any extra mayonnaise in an airtight container in the refrigerator for no more than a few days.
This article originally appeared on Food52.com: Lobster Versus Crab: The Epic Battle