Perfect Lobster Roll Food

PERFECT LOBSTER ROLL

Perfect Lobster Roll image

Our classic New England recipe is an ideal introduction to lobster rolls. Once you've mastered it, check out our regional takes below. Whichever version you choose, pair it with a chilled rose or crisp lager.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 55m

Number Of Ingredients 7

Ingredients

Two 2 1/2-pound or three 1 1/2-pound live lobsters
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
4 top-split buns
Melted unsalted butter
Lemon wedges and potato chips, for serving

Steps:

Steam Lobster: In a large pot lined with a steamer basket, bring 1 inch of water to a boil. Drop the lobsters headfirst into the pot and cover. Reduce heat to a simmer and steam until the shells just turn bright red, 12 to 14 minutes. To check for doneness, pull on an antenna; if it releases from the shell with little resistance, the lobster is properly cooked. (Many seafood markets will do the steaming for you -- just ask.)
Extract Meat: Hold the tail in one hand and the body in the other; twist and pull to separate. For claws and legs, twist and pull where they're attached to the body. Use lobster- or nutcrackers or a mallet to crack the shells. To get all the meat out in one swift motion, insert a fork into the underside of the tail and push up. Then chop into bite-size pieces.
Mix, Toast, and Fill: In a bowl, stir together mayonnaise, lemon juice, and salt. Fold in chopped lobster meat. Heat a large skillet (preferably cast-iron) over medium. Generously brush top and sides of buns with butter. (Top-split are narrower than side-split, so you get a greater ratio of lobster to bread.) Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Divide lobster meat among buns and serve, with lemon wedges and potato chips.

PERFECT LOBSTER TAILS

Perfect Lobster Tails image

We tried lobster tails every which way -- steamed, baked, grilled, broiled -- and this is our favorite. Fast and foolproof, this recipe is your ticket to an impressive main course in minutes.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Four 5- to 6-ounce frozen lobster tails, thawed (see Cook's Note)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon minced shallot
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

PERFECT POACHED LOBSTER

Perfect Poached Lobster image

Provided by Ina Garten

Categories main-dish

Time 40m

Yield 1 pound cooked lobster meat

Number Of Ingredients 2

Ingredients

Kosher salt
2 (2-pound) lobsters (see Cook's Note)

Steps:

Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.

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Bring 1 inch of water to a boil in a large stockpot over high heat. Place lobsters in the stockpot, cover, and steam until shells are bright red, 8 to 10 minutes. Remove with tongs; place on a rimmed baking sheet. When the lobsters are cool enough to handle (after about 20 minutes), snap off the claws, knuckles, and tails. Remove the meat, and chop into 1/4- to 1/2-inch pieces. (You should have 1 1/2 to 2 cups of meat.)
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