The Weeknight Table

INGREDIENTS

Produce
1 tablespoon fresh dill, finely chopped
2 cloves garlic, minced
Zest of ½ lemon
1 tablespoon fresh lemon juice

Meat & Seafood
2 lobster tails (about 4–5 ounces each), cut into 1½-inch chunks

Dairy
1 cup buttermilk
1 cup mayonnaise

Bakery
4 toasted split-top buns

Pantry
1 cup all-purpose flour
½ cup cornstarch
4 cups neutral oil (vegetable, canola, or peanut), for frying

Spices & Seasonings
1 teaspoon Old Bay seasoning
½ teaspoon kosher salt (for lobster)
½ teaspoon garlic powder
½ teaspoon kosher salt (for dill mayo)
¼ teaspoon freshly ground black pepper
⅛ teaspoon granulated sugar

INSTRUCTIONS

In a large bowl, combine the lobster chunks with the Old Bay seasoning, ½ teaspoon kosher salt, and garlic powder. Toss thoroughly to evenly coat the lobster. Pour in the buttermilk and stir gently to ensure every piece is coated. Let the lobster sit in the buttermilk for 2–5 minutes while you prepare the dredge.

In a separate bowl, whisk together the flour and cornstarch until fully combined. Pour the oil into a heavy-bottomed pot or deep skillet to a depth of about 2–3 inches and heat to 350°F. Working in batches, remove the lobster from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture. Press lightly to help the coating adhere, then shake off any excess. Carefully place into the hot oil and fry, turning as needed, until golden brown and crisp on all sides, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels.

While the lobster is still warm, lightly toss with some of the dill mayo or spoon the dill mayo directly onto the toasted buns. Fill each bun generously with the crispy lobster and serve immediately.

DILL MAYO

INGREDIENTS

Produce
1 tablespoon fresh dill, finely chopped
2 cloves garlic, minced
Zest of ½ lemon
1 tablespoon fresh lemon juice

Dairy
1 cup mayonnaise

Spices & Seasonings
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon granulated sugar

INSTRUCTIONS

In a medium bowl, combine the mayonnaise, chopped dill, minced garlic, lemon zest, and lemon juice. Add the kosher salt, black pepper, and sugar. Stir until smooth and fully incorporated. Cover and refrigerate for at least 30 minutes before using to allow the flavors to develop.