Red Lobster Coleslaw Food

LOBSTER ROLL WITH SLAW

Lobster Roll with Slaw image

Provided by Anne Burrell

Time 2h15m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 lemon, cut in half
Half a 750-milliliter bottle white wine
1 head garlic, split horizontally
3 bay leaves
1 thyme bundle
Pinch crushed red pepper
Kosher salt
Two 1 1/2-pound lobsters
1 celery rib, cut into 1/4-inch dice
1/2 bunch fresh chives, finely chopped
Juice of 1/2 lemon
1 teaspoon celery salt
1/2 to 3/4 cup mayonnaise
8 tablespoons (1 stick) unsalted butter
1 clove garlic, smashed
4 top-split hot dog rolls
Red Cabbage Slaw, recipe follows
1 head purple cabbage, tough bottom ribs discarded, leaves shredded
1/2 cup malt vinegar
Kosher salt
1 carrot, peeled and grated
1 red onion, peeled and very thinly sliced
1 1/2 to 2 cups mayonnaise
2 tablespoons Dijon mustard

Steps:

For the lobsters: Fill a large pot with water and bring to a boil over medium-high heat. Squeeze in the lemon and drop the halves in, then add the white wine, garlic, bay leaves, thyme bundle, crushed red pepper and some salt. Drop the lobsters into the boiling water, cover and cook for 11 to 15 minutes. Prepare a large bowl of ice water. Remove the lobsters to the ice water to stop the cooking, then remove and let cool.
For the lobster rolls: Remove the meat from the lobster claws, knuckles and tails and discard the shells. Coarsely chop the meat and place in a large mixing bowl. Add the celery, chives, lemon juice, celery salt and 1/2 cup mayonnaise and stir to combine well. Add the remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious; reserve.
Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, discard the garlic clove. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls are crispy on both sides.
Divide the reserved lobster mixture among the 4 buttered rolls and serve immediately with the Red Cabbage Slaw.
Place the cabbage in a large bowl, add the vinegar and season with salt. Stir to combine, then set aside for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
Drain the cabbage and return to a large bowl. Add the carrots, onions, mayonnaise and mustard. Taste for seasoning; the final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.

RED LOBSTER COLESLAW

Red Lobster Coleslaw image

This is as close as I could get to duplicating the Red Lobster recipe for coleslaw. The use of angel hair and red cabbage mixture produces a very colorful slaw. The grated apple and fresh lemon juice really perk this slaw up !

Provided by Skip Davis @Grandpaskip

Categories Other Side Dishes

Number Of Ingredients 11

Ingredients

4 cup(s) bagged angel hair coleslaw mix
3 tablespoon(s) granulated sugar
1/4 teaspoon(s) seasoned salt
1/8 teaspoon(s) freshly ground black pepper
2 tablespoon(s) half-and-half
1/4 cup(s) mayonnaise
2 tablespoon(s) buttermilk
2-1/4 teaspoon(s) apple cider vinegar
4 teaspoon(s) freshly squeezed lemon juice
1-1/2 teaspoon(s) prepared yellow mustard
1 small grated apple

Steps:

Combine sugar, seasoned salt, pepper, half-and-half, mayonnaise, buttermilk, vinegar, lemon juice and mustard in a large bowl, stirring until smooth.
Add slaw mix and grated apple. Stir until evenly coated. Cover and refrigerate for at least one hour before serving. Overnight gives BEST taste.

COLESLAW WITH LOBSTER

Coleslaw With Lobster image

Provided by Craig Claiborne

Categories salads and dressings, side dish

Time 15m

Yield Six servings

Number Of Ingredients 8

Ingredients

1 small cabbage, 1 to 1 1/2 pounds
3/4 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon Tabasco sauce
1 cup finely chopped onions
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup lobster meat, cut into 1/4-inch cubes, approximately 1/4 pound

Steps:

Cut the cabbage in half, slicing through the core. Cut away and discard the core and any tough or blemished outer leaves. Finely shred enough of the cabbage to make about three cups. Reserve the remainder of the cabbage for future use.
Coarsely chop the cabbage shreds and put them in a mixing bowl.
In another mixing bowl blend the mayonnaise with the lemon juice, Tabasco sauce, onions, salt and pepper and stir in the lobster meat. Pour the mixture over the cabbage and toss well.

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