Erics Lobster Rolls Food

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BUTTER-POACHED LOBSTER ROLLS WITH CELERY FENNEL SLAW



Butter-Poached Lobster Rolls with Celery Fennel Slaw image

Provided by Eric Greenspan

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

Kosher salt and freshly cracked black pepper
Three 1 1/2- to 2-pound live Maine lobsters
2 tablespoons neutral cooking oil
1 white onion, thinly sliced
2 cloves garlic, chopped
2 fresh bay leaves
1 cup vermouth
1 cup heavy cream
1 pound unsalted butter, cubed, plus 2 tablespoons for toasting buns
1/4 cup yellow mustard seeds
1 cup red wine vinegar
1 tablespoon granulated sugar
1 head celery
1 head fennel, fronds reserved
1 ounce mustard oil
6 top-sliced hot dog buns

Steps:

  • Bring a large pot of salted water to a boil.
  • Remove the claws and tails from the lobsters. Boil the tails for 1 minute and the claws for 4 minutes, then remove from the water. Immediately remove the meat from the shells and set aside.
  • Add the oil to a medium saucepan over medium-high heat. Add and sweat the onions, garlic and bay leaves until the onions are translucent, about 3 minutes. Carefully add the vermouth and reduce until dry, about 2 minutes. Add the cream, then reduce by two-thirds, until thick. Slowly whisk in the pound of butter little by little until fully emulsified. Add the lobster tail and claw meat to the butter cream sauce and poach over low heat at 165 degrees F until cooked through, 7 to 10 minutes. Remove the lobster from the pan and allow to cool just to the touch. Rough chop and set aside.
  • Add the mustard seeds, vinegar, sugar and 1 tablespoon kosher salt to a small saucepan and bring to a simmer. Meanwhile, separate the celery into stalks. Using a Japanese mandoline, slice the celery into paper-thin strips. Cut the fennel bulb into quarters. Using the Japanese mandoline, slice the fennel bulb paper thin.
  • In a medium bowl, toss the celery slices, fennel slices, mustard oil and 2 tablespoons pickled mustard seeds. Taste and adjust as desired with more mustard seeds. Keep cool until ready to serve.
  • In a 12-inch cast-iron pan, melt the remaining 2 tablespoons butter and griddle the buns, top side-down, over medium-high heat until golden brown.
  • Open the buns and fill with spoonfuls of the lobster mixture. Top with a handful of the slaw and garnish with the reserved fennel fronds.

LOBSTER ROLLS



Lobster Rolls image

This recipe comes from Billy's Chowder House in Wells, Maine. Looks delicious and I can't wait to try it!

Provided by Bev I Am

Categories     Lunch/Snacks

Time 6m

Yield 2 serving(s)

Number Of Ingredients 5

8 ounces lobster meat, torn into bite sized pieces
3 tablespoons mayonnaise
1 tablespoon butter, room temperature
2 hot dog buns
1/2 head butter lettuce, thinly sliced

Steps:

  • Combine lobster meat and mayonnaise in medium bowl.
  • Season to taste with salt and pepper.
  • Butter along outside surfaces of hot dog rolls.
  • Heat medium skillet over high heat.
  • Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side.
  • Open rolls.
  • Fill with lettuce, then lobster mixture, serve immediately.

Nutrition Facts : Calories 267.8, Fat 8.6, SaturatedFat 4.3, Cholesterol 166.4, Sodium 762.1, Carbohydrate 22.2, Fiber 1.4, Sugar 3.1, Protein 24.4

ERIC'S LOBSTER ROLLS



Eric's Lobster Rolls image

These lobster rolls combine taking a shortcut (using premade salad mix) while doing the old-fashioned thing and cooking your own lobster and shrimp.

Provided by corbettcook

Categories     Lobster Recipes

Time 32m

Yield 6

Number Of Ingredients 11

2 stalks celery, finely chopped
2 green onions, finely chopped
1 lemon juice, or more to taste
2 tablespoons seafood seasoning (such as Old Bay®)
2 tablespoons blackening seasoning
water to cover
2 lobster tails
½ pound peeled, deveined raw shrimp
2 cups seafood salad
4 ounces Cajun crab dip
6 small croissants

Steps:

  • Trim celery and green onion ends; place in a pot. Add 2 tablespoons lemon juice, seafood seasoning, and blackening seasoning. Cover with water; bring to a boil.
  • Stir lobster tails and shrimp into the boiling water. Cook until they float to the top, about 7 minutes. Drain. Remove lobster meat from the shell; cut into bite-sized pieces. Place lobster meat and shrimp in a bowl. Refrigerate until cool.
  • Transfer celery and green onions to a bowl. Add seafood salad and crab dip. Drizzle remaining lemon juice on top. Mix in cooled lobster meat and shrimp. Season with a little more lemon juice.
  • Split and stuff croissants with lobster and shrimp salad.

Nutrition Facts : Calories 392 calories, Carbohydrate 24.8 g, Cholesterol 170.4 mg, Fat 19.4 g, Fiber 2.4 g, Protein 28.5 g, SaturatedFat 6.8 g, Sodium 1738.9 mg, Sugar 5.1 g

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