We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Maine-style lobster rolls with tarragon mayonnaise
“New England style” split-top hot dog buns
French fries with Old Bay spices

Shopping List:
russet potatoes
bibb lettuce

milk (anything but non-fat)

Dry Goods / Pantry:
all-purpose flour
yeast (instant or active dry are fine)
high heat oil, such as safflower oil
white wine vinegar
Dijon mustard

crushed bay leaf
dry mustard, such as Colman’s
crushed red pepper flake
sweet or smoked paprika

2 live lobsters, each weighing about 1 1/2 pounds (Or substitute with 1 1/4 pounds of whole shrimp – the larger the shrimp, the less time cleaning, so if you can get 16/20s that’s going to be easiest. If you end up finding lobster tails, figure on about 1 to 1 1/2 tails per roll.) (See notes below about sourcing lobster.)

Equipment List:

Measuring spoons
Measuring cups
Bench scraper or bench knife, or you can use a chef knife
Digital scale
A 7-inch x 11-inch baking pan is ideal, but if you don’t have one, you can use a 9×13 baking pan and aluminum foil, your buns will just be a little uneven
Pastry brush
Rolling pin
Cooling rack and rimmed baking sheet
Sharp knife
Sturdy cutting board
Several kitchen towels (you can’t have too many!)
4 bamboo skewers
Pot (with lid) large enough to hold your lobster
Steamer insert or colander that fits inside your pot
Compost bowl
Medium bowl for mayonnaise
Small cup for egg
Silicone spatula
Heavy pot, such as a Dutch oven, for frying
Slotted spoon or spider
Large bowl for the fries

Sourcing Lobster:
When selecting a live lobster the more lively the specimen, the better. In the tank, you want one that moves around and holds its claws upright, tail straight. Claws shouldn’t be limp, tails shouldn’t curl under the body. Once it gets pulled out of the tank, it should be flapping and energetic – the more energy, the fresher they are. Once you have it, keep it wrapped with some damp newspaper or seaweed and give it some ventilation in the fridge (don’t keep them in water or on ice, as the fresh water will kill them). Try to buy your lobster the day you would like to eat them, otherwise you can keep them in your fridge for about 2 days at the most (they take up a lot of room!) I usually pick smaller ones, about 1 to 1 1/2 pounds, as they cook more evenly.

Here are some of our favorite local shops to purchase lobster:
Wild Salmon Seafood: Order live lobster 48 hours in advance. They also carry frozen lobster tails.
Mutual Fish: Call ahead, but they are generally available.
Seattle Fish Guys: They carry frozen lobster tails.
In the International District, you can try Lam’s Seafood or Wong Tung Seafood (cash only!).