**found in Food and Wine Magazine, September 2011 issue
OMG, divine!! I so miss having lobster rolls out in the Hamptons! It's so annoying that I can't have this because of hidden gluten, and well the bun! But now there are many gf brands that carry hot dog and hamburger rolls gluten-free. Yay, issue averted!
Active time: 45 minutes/Total time: 1 hour 30 minutes
Two 1 1/4-pound live lobsters
8 fresh or dozen kaffir lime leaves
1 tbsp. vegetable oil, plus more for rubbing
1 large shallot, minced
3 oil-packed anchovy fillets, minced (optional)
3/4 tsp. curry powder
3/4 cup mayonnaise
2 tsp. fresh lime juice
1 tbsp. chopped dill
1 Kirby cucumber, thinly sliced
1. Preheat the oven to 300 degrees F. In a large pot of boiling water, cook the lobsters until they turn bright red, 8 minutes. Drain and let cool.
2. Twist the bodies from the tails. Using scissors, cut along the underside of the shells and remove the meat. Halve the tails lengthwise and discard the dark intestines. Crack the claws and remove the meat in one piece. Remove the knuckle meat. Transfer the lobster to a bowl and refrigerate until chilled.
3. Holding a lime leaf, pull off the stem to divide the leaf in half. Repeat with the remaining leaves. Rub the leaves with the oil; transfer to a baking sheet. Bake for 8 minutes, until crisp.
4. In a small skillet, heat the 1 tbsp. of oil. Add the shallot and cook over moderately low heat until softened, 2 minutes. Mash the anchovies with the shallot. Add the curry powder and cook until fragrant, 1 minute. Scape the mixture into a bowl and let cool. Stir in the mayonnaise, lime juice and dill and season with salt. Refrigerate for 15 minutes.
5. Fold the curry mayonnaise into the lobster. spoon the salad into the buns; top with the lime leaves and cucumber.
Enjoy! xoxo Julie