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

On today’s menu:
Maine-Style Lobster Rolls with Tarragon Mayonnaise
“New England Style” Split-Top Hot Dog Buns
French Fries with Old Bay spices!

Wine suggestion: Messias, Santola Vinho Rosé NV. This Portuguese wine is spritely and delicious. Made with the Touriga Nacional, Touriga Franca and Tinta Roriz grapes, it has notes of strawberry, cranberry and tart cherry. Thirst quenching and effervescent, this sipper is seasonally perfect and a great match to our menu.

Non-alcoholic drink suggestion: Watermelon LaCroix


Shopping List (for 4 servings): 

Produce:
– russet potatoes
– bibb lettuce
– celery
– tarragon
– eggs

Dairy:
– butter
– milk (anything but non-fat)

Dry Goods / Pantry:
– all-purpose flour
– yeast (instant or active dry are fine)
– sugar
– high heat oil, such as safflower oil
– white wine vinegar
– Dijon mustard
– bay leaf
– dry mustard, such as Colman’s
– crushed red pepper flake
– sweet or smoked paprika

Proteins:
– live lobsters    (Or substitute with whole shrimp – the larger the shrimp, the less time cleaning, so if you can get 16/20s that’s going to be easiest.)

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.

Where to buy lobster in Seattle:
– WILD SALMON SEAFOOD MARKET: 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!).

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
– Whisk
– Silicone spatula
– Heavy pot, such as a Dutch oven, for frying
– Slotted spoon or spider
– Large bowl for the fries