INSIDE-OUT LOBSTER ROLL
This deconstructed delicacy gets the star out of the bun and dresses it up in lemon butter. With a few plump brioche croutons on the side, the dish is complete.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Steam lobsters in a large pot, covered, for 14 minutes. Transfer to a plate; let cool. Remove meat from shells.
- Whisk together 2 tablespoons of the butter, melted, with lemon juice; toss with meat. Cut brioche into 1 1/2-inch cubes. Melt remaining 2 tablespoons butter in a medium skillet. Toast bread until golden; toss with sea salt.
- Divide meatand bread between 2 plates.Serve with lemon wedgesfor squeezing, and garnishwith fresh tarragon.
LOBSTER ROLLS
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
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
LOBSTER ROLLS
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat.
- Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
- Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes.
- Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt.
- Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.
LOBSTER ROLLS
Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this New England street-food staple
Provided by Good Food team
Categories Buffet, Lunch
Time 35m
Number Of Ingredients 10
Steps:
- Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
- Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature - or chill for up to 1 day in advance.
- To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.
Nutrition Facts : Calories 311 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.3 milligram of sodium
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- Make the herbed potato chip dust by combining the potato chips, celery leaves, parsley, and chives in a food processor. Pulse until the potato chips are ground up into small pieces, then adjust to taste with salt, since the potato chips may already have some salt on them.
- Place the lobsters into the freezer for 30 minutes*, and in the meantime, bring a big pot of water to a boil, about a gallon and a half. Season with 1/4 cup of salt, then add the lobsters to the pot. Cover the pot with the lid slightly open, and adjust the heat so the water is at a gentle boil. Cook the lobsters for 10-12 minutes, until the thickest part of the tail (right where the tail attaches to the main part of the lobster) measures 175 degrees F with a thermometer.
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