Ina Garten Lobster Roll Food

PERFECT POACHED LOBSTER

Steps:

• Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.

LOBSTER BLTS

Steps:

• Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
• Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
• To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.

BUTTERY LOBSTER ROLLS

Steps:

• Bring 2 inches of salted water to a boil in a large stockpot. Add the lobsters, cover and steam until bright red, 9 to 10 minutes. Remove the lobsters to a baking sheet with tongs and let cool. Shell the lobsters (see below). Cut the lobster meat into 3/4-inch chunks, discarding any cartilage from the claws.
• Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the buns and toast, turning, until golden on both sides, about 3 minutes. Remove to a plate.
• Wipe out the skillet. Add the remaining 6 tablespoons butter and the lobster meat. Reduce the heat to medium low and cook, stirring gently, until the lobster is just warmed through, 2 minutes. Remove from the heat and stir in the chives and tarragon; season with salt. Divide among the buns; sprinkle with paprika.
• How to Shell a Lobster
• Twist off the claws and set aside, then gently twist and pull the tail from the body; discard the body.
• Use kitchen shears to cut through the underside of the tail shell; pull out the meat. Remove the black vein and any roe or tomalley (green matter).
• Bend the small pincer on each claw from side to side, then pull it off the claw.
• Use the blunt side of a knife or a nutcracker to crack the claws; break open and pull out the meat from the claws and knuckles.

LOBSTER COBB SALAD ROLLS (BAREFOOT CONTESSA) INA GARTEN

Steps:

• For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
• For the salad, cut the avocados in half, remove the seed, and peel.
• Cut into 3/4-inch dice and toss with the lemon juice.
• If the arugula leaves are large, cut them in half crosswise.
• Put the lobster and tomatoes in a bowl.
• Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten.
• Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again.
• Fill the hot dog rolls with the salad.
• Serve at room temperature.