BEST MAINE LOBSTER ROLL RECIPE (AUTHENTIC)
There's nothing quite like buttery toasted Lobster Roll with plump juicy lobster salad piled high. Learn how to make them at home just like they do in Maine!
Provided by Sommer Collier
Categories Main Course Sandwiches
Time 21m
Number Of Ingredients 9
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!
Nutrition Facts : ServingSize 1 roll, Calories 227 kcal, Carbohydrate 22 g, Protein 9 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 50 mg, Sodium 522 mg, Fiber 1 g, Sugar 3 g
LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER
Provided by Kay Chun
Categories Garlic Fourth of July Backyard BBQ Dinner Lunch Lobster Summer Grill Grill/Barbecue Butter Lemon Juice Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
- Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
- Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
- Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
- Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
- Fill buns with lobster.
LOBSTER ROLLS WITH ROSEMARY-GINGER VINAIGRETTE
Categories Ginger Shellfish Appetizer Rosemary Lobster Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 appetizer servings
Number Of Ingredients 13
Steps:
- Make lobster rolls:
- Place 1 zucchini on work surface. Using vegetable peeler, cut zucchini into thin ribbons about 5 inches long and 1 inches wide. Repeat with remaining zucchini, forming 12 ribbons total. Place lobster or shrimp at 1 end of each zucchini ribbon, dividing lobster or shrimp equally. Top with sprouts and pickled ginger, dividing equally. Starting at filled end, roll up each zucchini ribbon into cylinder. Place seam side down on paper-towel-lined baking sheet. Cover and chill at least 1 hour or up to 6 hours.
- Make vinaigrette:
- Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in oil. Pour vinaigrette into small bowl. Place in center of platter. Surround with lobster rolls.
SAUTEED MAINE LOBSTER WITH SWEET CORN AND ROSEMARY GINGER VINAIGRETTE
Steps:
- Kill lobster and remove claws and tail. Cook in boiling water for 2 minutes or until they just begin to turn red. Remove from water and cool under running water. Remove from the shell. In a heavy bottom saute pan heat olive oil and butter. Add the corn and cook for 1 minute. Add the lobster and cook until opaque, salt and pepper, to taste.
- Divide between 4 shallow bowls. Drizzle with vanilla oil. Drizzle the rosemary ginger vinaigrette and garnish with cracked pepper and ro
- Combine vanilla bean and seeds from vanilla bean in glass container with oil and let stand for at least 1 ho;
- Chop ginger, rosemary and garlic in food processor. Add vinegar, soy, honey and continue to blend. Drizzle in peanut and sesame oil while process
FRESH LOBSTER SPRING ROLLS WITH LIME-GINGER VINAIGRETTE
Another recipe from Hawthorne House restaurant in SF. I will use shrimp with these since i cant bring myself to cook a live lobster lol
Provided by MarraMamba
Categories Lunch/Snacks
Time 41m
Yield 10 rolls
Number Of Ingredients 21
Steps:
- prepare the vinaigrette:.
- Place the egg yolk and water into the workbowl of a food processor and turn it on. Slowly add half of the oil then add the herbs and ginger then puree until the mixture becomes smooth. Add the vinegar then add the remainder of the oil. Finish with the lime juice then season to taste with salt and pepper.
- prepare the rolls:.
- Remove the lobster meat from the shell and dice into 1/2 inch pieces. Keep chilled.
- Peel the carrot and wash the cucumber. Cut the cucumber in half lengthwise and scoop out the seeds. Cut both the carrot and cucumber into thin julienne and reserve. Prepare the herb leaves by washing and spinning dry.
- Separate, wash and dry the leaves from the lettuce, discarding the dark green outer leaves. You will need one leaf for each roll. Lay the leaves down, concave side up on a clean work surface and assemble the remaining ingredients in each leaf starting with the herbs and finishing with the lobster and peanuts.
- Heat a 5 quart pot of water to a boil and add 1/4 cup rice wine vinegar. Dip a rice wrapper into the water for a second or two then lay out onto a damp towel. After it becomes soft, place the lettuce cup into the center and roll into a cylinder, tucking the ends in before the final roll.
- Chill well then slice the hard ends off and cut each roll into six equal slices. Drizzle the vinaigrette over the top and serve.
Nutrition Facts : Calories 288.3, Fat 24.6, SaturatedFat 4.2, Cholesterol 83.6, Sodium 210.3, Carbohydrate 3.2, Fiber 1.1, Sugar 0.9, Protein 14.6
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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