Lobster Claw Toasts Food

BEST MAINE LOBSTER ROLL RECIPE (AUTHENTIC)

Steps:

• For the Lobster Salad: Drain the cooked lobster meat in a colander for 5 minutes. Set out a large mixing bowl. Then chop the fresh herbs.
• If using claw meat, there is no need to chop it, but you can if you want smaller pieces. (If using lobster tails, chop it into bite-size pieces.) Move the lobster meat to the mixing bowl and add the mayonnaise, dill, parsley, salt, garlic powder, and pepper. Mix well.
• Cover and chill under ready to serve.
• For the Toasted Rolls: Spread both flat sides of the New England rolls with a generous amount of butter.
• Heat a large skillet (or griddle) to medium heat. Place the rolls flat-side-down in the skillet. Toast for 1-3 minutes until golden-brown. Then flip and toast the other side for 1-3 minutes. Remove and repeat as needed.
• Once all of the rolls are perfectly toasted, load them with lobster salad and serve!

MAINE LOBSTER ROLL WITH CLAW AND KNUCKLE MEAT

Steps:

• Heat a griddle or saute pan over high heat until it begins to smoke, and then turn the heat down to medium-high.
• Spread some butter on both sides of each hot dog bun. Toast the buns on the hot griddle until golden brown on both sides, about 1 minute per side depending on the temperature of the griddle. Once toasted, remove from the heat and separate the two sides of the buns and hold for plating.
• In a bowl, combine the lobster, lemon juice, mayonnaise, salt and pepper, and gently mix to coat the lobster but not break up the meat.
• To plate the lobster roll, place one piece of the hotdog bun on the plate with a lettuce leaf on top. Spoon 4 1/2 ounces of the lobster salad on top of the lettuce leaf and then top with the other side of the hot dog roll. Repeat with the remaining rolls, and serve each with a lemon wedge.

LOBSTER TOASTS WITH AVOCADO AND ESPELETTE PEPPER

Steps:

• If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4" pieces.
• Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.
• Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
• Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2" squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.
• Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
• Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.

LOBSTER & CELERIAC REMOULADE

Steps:

• To prepare the lobster, remove the roe if there is any (if you want to include it in the remoulade, set it aside). Twist off and peel the tail, halve lengthways, slice thickly and set aside. Crack the claws and try to remove the meat whole, setting it aside with the tail. Winkle out the rest of the meat from the knuckles and the legs, and keep separate.
• Pour the lemon juice into a bowl. Finely cut the celeriac into matchsticks, or coarsely grate or spiralize it. Tip it straight into the lemon juice and toss to prevent it browning. Add the mayo, mustard and Tabasco, season and mix well. Now stir in the broken bits of lobster meat, most of the roe (if using) and the chopped dill. Can be done 1 day ahead up to this point - keep in the fridge and remove 1 hr before serving.
• Neatly spoon the celeriac in the middle of two small plates. Arrange the lobster claw on one side and the tail meat on top and scatter with the dill fronds and the rest of the roe. Serve with toast, if you like.

LOBSTER CLAW TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cut baguette with a serrated knife on a long diagonal into 3/4-inch-thick slices (about 5 to 6 inches long). Cut a lengthwise slit about 3 inches long from center through edge of a slice, then cross ends, overlapping them, to form a "claw." Repeat with remaining slices. Brush both sides of slices with oil and arrange in 1 layer on a large baking sheet, then sprinkle with sea salt.
• Bake until crisp and golden, about 15 minutes. Cool on a rack.