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
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
CLASSIC LOBSTER ROLLS
There are so many dishes to serve at your summer picnics, but these Classic Lobster Rolls are an absolute must for your next one. Everyone will enjoy these cool, crisp seafood handhelds.
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine mayonnaise, fresh lemon juice, fresh chives, Dijon mustard, and kosher salt and black pepper in a bowl. Add cooked lobster meat (cut into large pieces) and gently toss to coat. Butter sides of split-top hot dog buns and cook in a nonstick skillet until golden and crisp on each side. Line toasted rolls with lettuce leaves and fill with lobster salad.
LOBSTER ROLLS
I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends. (And no, I don't eat the green stuff in the lobster!)
Provided by Starr
Categories Seafood Shellfish Lobster
Time 15m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 25.2 g, Cholesterol 132.8 mg, Fat 11.3 g, Fiber 1.5 g, Protein 39.5 g, SaturatedFat 3.3 g, Sodium 963.7 mg, Sugar 3.4 g
LOBSTER ROLLS
Some people like only mayonnaise or melted butter on their lobster rolls, but we love the added flavor that fresh herbs provide.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
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.
RECIPE: LOBSTER ROLLS
This is Mike's favourite... in fact if given the choice I think he'd live off nothing but lobster! We serve ours up two ways in toasted brioche rolls.
Provided by Sorted
Number Of Ingredients 15
Steps:
- Freeze the lobster for 2 hours, then when it's stopped moving pierce the back of its head with a strong, sharp knife. Place the lobster in a large pan of cold salted water and bring to the boil. Reduce the heat and simmer for 15 minutes for the first 450g, and a further 10 minutes for each extra 450g. Drain the lobster from the water once cooked, then leave to cool.
- Twist off the claws then break into sections. Break the side of the claw shell using nutcrackers, a hammer or back of the knife, then remove the flesh. Remove the piece of cartilage in the middle of the claw meat. Detach the tail section by twisting it off the head. Lay the tail on its side and press down until it cracks. pull the shell apart lengthways, you should be able to pull the lobster meat out whole. Cut the black vein that runs throughout the tail meat out.
- Mix together the mayonnaise, finely diced celery, lemon juice and cayenne pepper in a bowl. Mix in half of the lobster meat.
- Melt the butter in a pan on a low heat, then add the lemon juice, paprika and season with salt. Stir through the other half of the lobster meat to warm slightly.
- Slice the brioche rolls in half lengthways and brush the sides with the butter. Toast in a hot pan/skillet over a medium heat until golden brown. Serve immediately with a bowl of dressed rocket, roasted cherry tomatoes and crisps on the side.
LOBSTER ROLLS
Categories Sandwich No-Cook Quick & Easy Lunch Lobster Lettuce Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Combine lobster meat and mayonnaise in medium bowl. Season to taste with salt and pepper.
- Butter outside surfaces of hot dog rolls. Heat medium skillet over medium-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, and serve.
LOBSTER ROLL
Lobster rolls are one of my favorite treats and so simple to prepare. You can purchase the lobsters already cooked or you can boil them yourself. If you chose the latter, boil lobsters according to recipe #126937.
Provided by dojemi
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove meat from lobsters and chop into bite size chunks.
- Add celery.
- Add mayonnaise a bit at a time, so as not to make it to moist (better with just a tad of mayo).
- Add salt and pepper, to taste.
- Mix well.
- Place lettuce leaf in each roll.
- Mound lobster salad into each roll.
- Enjoy!
Nutrition Facts : Calories 275.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 143.5, Sodium 698.8, Carbohydrate 24.2, Fiber 1.5, Sugar 3.5, Protein 32.8
ULTIMATE LOBSTER ROLLS
Pack brioche buns with lobster, mayo and celery and serve with salty crisps for a real treat that's a classic dish on the north-eastern coast of the US
Provided by Esther Clark
Categories Lunch
Time 40m
Number Of Ingredients 9
Steps:
- Crack the lobsters open using the back of a chef's knife or a lobster cracker. Do this carefully so the shells don't break into a lot of small pieces. Or, ask your fishmonger to remove the shells. Pull out the lobster meat and discard the shells. Roughly chop the meat into 2cm pieces, then put in a bowl, cover and chill until needed.
- Mix the mayonnaise, lemon juice, celery, most of the chives and cayenne together in a small bowl. Taste for seasoning, adding more lemon juice if needed. Toss the lobster with the dressing.
- Slice a thin piece off the sides of each bun, then split them open, being careful not to cut all the way through. Melt the butter in a frying pan and fry the buns for 1-2 mins on the cut sides until golden and toasted. Pile the lobster filling into rolls, then sprinkle with another pinch of cayenne and the reserved chives. Eat alongside some ready salted crisps, if you like.
Nutrition Facts : Calories 416 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
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.
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- Rinse the lobster meat and pick through for any loose shells. Drain throughly so the mayo sauce doesn't get watery. Chop or tear into large chunks and set aside.
- In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt and ground black pepper. Taste for seasoning.
- In a large skillet over medium heat, melt 2 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Discard butter and juice released from the lobster and wipe out the skillet. Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.
- Load each bun equally with lobster meat and garnish with more chives if desired. Serve with potato chips.
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- In a medium saucepan over low to medium heat, combine apple cider vinegar, lemon juice, sugar and a ½ teaspoon of sea salt. Stir until the salt and sugar dissolve and then add the oyster mushrooms. Bring liquid to a low boil and simmer for 8 to 10 minutes until the mushrooms taste marinated.
- If not all the moisture has evaporated, use your hands to squeeze out the excess liquid from the mushrooms and add them into a large bowl. Then add hearts of palm, celery, red onion, chives, garlic, dill, vegan mayo, Old Bay seasoning, smoked paprika, remaining sea salt (¼ teaspoon OR leave out and add to taste just before serving) and ground black pepper. Add powdered dulse, if using. Refrigerate this mixture until assembling sandwiches.
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- Whisk together mayonnaise, lemon juice, and chervil, and season lightly with salt and pepper. Stir in celery, and fold in chopped lobster meat. Cover and chill up to 4 hours.
- Heat a large skillet over medium. Butter sides of buns, and toast in skillet until golden and heated through, about 2 minutes per side.
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- Chop the lobster meat into chunks (you can either leave it in chunks, or chop it finer – I prefer chunks).
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- Littleneck & Littleneck Outpost. Transport yourself to New England by way of Gowanus at this rustic eatery. Start with some East coast oysters or fluke crudo from the raw bar before moving on to the lobster roll.
- Mary’s Fish Camp. This West Village mainstay has been dishing out its famous lobster rolls for almost two decades. Full disclosure: This rendition is extra heavy on the mayo, so proceed with caution if that’s not your thing.
- Mermaid Inn. While Mermaid Inn’s East Village location has permanently closed, the Upper East Side spot boasts plentiful outdoor seating and excellent seafood.
- Greenpoint Fish and Lobster. This Brooklyn storefront isn’t just a restaurant—it’s a full-service fish market specializing in sustainable and local seafood—so you know anything here will be super fresh.
- Grand Banks. It is an indisputable fact that a lobster roll tastes better when enjoyed in close proximity to a large body of water. And at Grand Banks, the Instagram-primed schooner docked at Pier 25, you can enjoy your high-end lobster roll garnished with fennel, lemon and pickled cucumber, on the Hudson River.
- The Clam. We’ll admit we’re usually lobster roll purists, but the lobster sliders at The Clam make us feel some type of way. They’re unconventional, to be sure: served on a round hamburger bun and topped with delightfully greasy fried clam strips, but the result is absolute bliss.
- Crave Fishbar. If you notice a slight green tint to your lobster roll, don’t be alarmed: It’s just the avocado aioli. Unorthodox, yes, but so very tasty.
- Lobster Roll Factory. For the discerning roller who likes her lobster just so, head to this kiosk in downtown Flushing joint. First, choose your bread (French baguette or tortilla) and then select your mayo (plain, sriacha, wasabi or super hot chili) and the amount (less, normal or extra).
- Pearl Oyster Bar. There’s no shortage of amazing lobster rolls in the West Village, but the one you’ll find at Pearl Oyster Bar just might be our favorite.
- Lobster Joint. This Greenpoint mainstay is the closest thing you’ll find to a New England–style seafood shack without leaving the city. This place offers not one but four different lobster roll creations including a mayo-based New England roll, a warm, buttery Connecticut roll, a lobster club served with avocado and bacon, and a Mexican-inspired variation roll that comes garnished with chipotle mayo, pico de gallo, jalapeños and guac.
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