Lobster Roll Sandwich Food

NEW ENGLAND LOBSTER ROLL

Steps:

• Place the cooked lobster meat in large bowl.
• In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, hot sauce, and salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.
• Brush both sides of rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.
• Divide the lobster salad between each roll per your preference. Some serve lettuce under the lobster salad but we like it without, your choice.

LOBSTER ROLLS

Steps:

• Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
• In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
• Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

LOBSTER ROLLS

Steps:

• Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
• Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
• Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.

LOBSTER ROLLS

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 ROLL

Steps:

• In a mixing bowl, gently combine the chopped lobster meat (except the claw meat that's been set aside) with the mayonnaise, lemon juice, celery, salt and pepper.
• Put the mixing bowl into the fridge to chill for about 10 minutes.To assemble the Lobster Rolls:
• Toast the buns and butter them if desired.
• Into each bun, place some lettuce leaves. I like to make a little boat shape with the leaves when I place them into the buns, so that the lobster meat filling stays inside better.
• On top of the lettuce, spoon some of the lobster meat filling.
• Now if you have any intact claw meat, make the sandwiches pretty by tucking in some claw meat (like in the pictures).
• Sprinkle some green onion slices over the sandwiches and serve.
• Enjoy!

SEAFOOD SANDWICH

Steps:

• In a medium bowl, flake the crabmeat, and mix in mayonnaise, onion, lemon juice and Old Bay seasoning. Cover and refrigerate for 30 minutes to allow the flavors to mingle.
• Spread butter on the inside of the hot dog buns, and toast under the broiler. Fill buns with the crab salad, and serve.

MAINE LOBSTER ROLLS

Steps:

• Cook lobster according to directions here. I prefer to steam cook the lobster. Follow the instructions on the same guide to remove all the lobster meat from the shell.
• Chop the lobster meat into big chunks. You can leave the claw meat whole if you prefer as well. Toss the lobster in the melted butter (optional). Set aside.
• Finely chop the spring onions and put it in a bowl. Add about ⅓ cup of mayonnaise, a generous pinch of celery salt, and black pepper. Mix well.
• Add the butter coated lobster into the mayonnaise mix and add lemon juice to taste.
• Cover bowl with plastic wrap and refrigerate until needed.
• You will need a stick blender and a tall container that just fits the stick blender. Do not use a bowl, or a large container for this recipe.
• Crack the egg into the container, followed by a pinch of salt, mustard, lemon juice and vinegar.
• After these ingredients are placed in the container, slowly pour in the oil into the container - along the wall, so that the egg remains at the bottom.
• Place the stick blender in the container, with the egg yolk underneath the stick blender blades.
• Without moving the stick blender, start blending and hold it in place for about 10 - 15 seconds. You will start to see the egg and oil at the bottom of the container turn white. Next, move the stick blender up and down to mix the rest of oil and to make a thick mayonnaise - another 15 to 30 seconds more. It should be smooth, thick and spreadable. If it's too lumpy, mix in a little water. Taste the mayonnaise and add more lemon juice or salt if needed.
• Place the mayonnaise a glass jar with a tight lid and store in the fridge, for up to 5 days.
• You can buy New England lobster roll buns, or make them at home using this recipe.
• Spread butter on both sides of the lobster roll buns. Heat a non-stick pan over medium heat. Toast both sides - about 3 to 5 minutes per side. Set aside.
• When the toasted buns are cool enough to handle, use a serrated knife to split the buns on top.
• Line each bun with lettuce leaves. Fill each bun with 1/4 of the lobster filling. Sprinkle extra chopped spring onions or chives on top.
• Serve with lemon wedges, chips or fries. If you prefer, you can choose to serve with other side dishes and drinks as described in the post.

LOBSTER BLTS

Steps:

• Bring a medium pot of water to a boil. Add the lobster tails and boil until the shells are bright red and the lobster is just cooked through, about 7 minutes. Drain and submerge in a bowl of ice water to cool.
• Using kitchen shears, remove the shells by the underside down the middle and then cutting the top. Pull out the meat, rinsing or wiping off any residual shell fragments, and dice into 1/2-inch pieces.
• Put the bacon in a cold, large skillet and cook over medium heat, turning occasionally, until crisp and browned, 10 to 12 minutes. Drain on a paper-towel-lined plate.
• In a medium bowl, stir together the 1/3 cup mayonnaise, shallots, celery, capers, vinegar and lemon zest and juice. Fold in the diced lobster. Add salt and pepper to taste.
• Lay out the bread slices on a work surface and spread each with 1/2 tablespoon mayonnaise. Top half of the slices with 2/3 cup lobster salad, 2 slices bacon and 2 tomato slices. Season the tomatoes with salt and pepper. Top with a piece of lettuce and cover with the remaining bread slices.
• Slice the sandwiches in half, securing each half with a frilly toothpick.

LOBSTER ROLLS

Steps:

• In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster. Serve on rolls.

EASY CLASSIC LOBSTER ROLLS

Steps:

• Chop the tail into bite sized pieces and place in a large bowl with the claw and leg meat.
• Whisk the mayonnaise and lemon juice in a small bowl and season with salt and pepper to taste. Gently toss the dressing with the lobster meat and set aside.
• Heat a medium skillet over medium heat and add two tablespoons of butter. Toast the outside of the hot dog roll in the skillet until golden brown. Flip and toast the reverse side. Repeat with remaining rolls.
• Open each roll and fill with 1/4 of the lobster salad. Drizzle 1 tablespoon melted butter over each roll and top with 1 tablespoon chives. Serve immediately.

EASY LOBSTER ROLL

Steps:

• Bring a large pot to boil. Add the lobster tails and cook for 5-8 minutes until they turn red. Remove from the water and place in an ice bath for 5 minutes.
• Remove the lobster from the ice bath and crack the shells and remove the meat. Cut into large chunks.
• In a medium sized bowl add the lobster, mayonnaise, Dijon Mustard, chives, and salt and pepper to taste.
• Cut the hoagie rolls and add bib lettuce and stuff with lobster mixture. Sprinkle with paprika if desired.

LOBSTER ROLL

Steps:

• Place the lobster meat, mayonnaise, lemon juice, celery, chives, salt and pepper in a bowl. Stir gently to combine.
• Spread the butter onto the outer sides of each bun. Place the buns in a pan or on a griddle over medium heat. Cook for 2-3 minutes per side or until golden brown.
• Divide the lobster mixture among the buns. Serve immediately, garnished with additional chives if desired.

LOBSTER SANDWICH

Steps:

• In a large pot, bring at least 1 gallon plus 1 quart (20c) water to a boil over high heat. Plunge in the lobsters, cover the pot, reduce the heat, and simmer for 6 to 7 minutes, depending on the size of the lobsters. Remove the lobsters with tongs and set them on rimmed baking sheets to cool. When they are cooled to room temperature, remove the meat from the claws and tails and rip it into large chunks (I do this with my hands; I don't chop it).
• Sprinkle the lemon juice, celery salt, and white pepper over the lobster. Fold in just enough mayonnaise to coat the meat and hold it together-not a lot. Put the lettuce leaf in the bun and top with the lobster mixture. Sprinkle parsley on top to garnish.

LOBSTER ROLLS

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.