BRIOCHE LOBSTER ROLLS
This recipe is great with shrimp or crab also. Yummy lunch sammie
Provided by barbara lentz
Categories Sandwiches
Time 10m
Number Of Ingredients 10
Steps:
- 1. Cook the lobster in butter or boiling water and set aside in fridge to cool.
- 2. Combine the Mascarpone cheese and olive oil until smooth. Stir in the tarragon, chives, lemon zest and juice, garlic, salt and pepper.
- 3. Cut the lobster into big chunks. Add the lobster to the mascarpone mixture and mix well. Serve on the brioche buns.
LOBSTER ROLL
Steps:
- Cut the lobster meat in a large dice and add it to the warm Beurre Blanc. Gently swirl the pan to cover the lobster meat with the sauce. Add the chives.
- Spread the softened butter on both sides of each roll and toast in a saute pan over medium-low heat. Slice each roll through the center without cutting all the way through, and fill each roll with lobster meat. Spoon a tablespoon or 2 of Beurre Blanc over the lobster meat and garnish with celery leaves. Serve warm.
- Place the vinegar, shallots, bay leaf and crushed peppercorns in a saute pan and simmer until reduced to 1 to 2 tablespoons liquid. Add the cream and slowly add the cold butter, cube by cube, whisking constantly as each cube melts. Add the salt and lemon juice. Strain and press the Beurre Blanc through a fine sieve into another saute pan and add the celery.
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
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
MINI BRIOCHE LOBSTER ROLLS
These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty. Cooked shrimp or lump crab is a fine alternative to lobster. Recipe from "Best Holiday Hors d'Oeuvres Best Recipes of 2007" from F&W Magazine, Grace Parisi, December 2007. This is another make ahead recipe, even though it doesn't take too long to prepare.
Provided by Manami
Categories Lobster
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste.
- Season with salt and pepper.
- Using a paring knife, cut a 1 1/2-inch-round plug out of the top of each roll, leaving a 1/2-inch border all around.
- Using a small spoon, carefully hollow out the rolls.
- Spoon the lobster filling into the rolls, garnish with the chives and serve.
- *The lobster salad can be refrigerated for up to 2 days.
- **The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.
Nutrition Facts : Calories 56.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 22.3, Sodium 160.1, Carbohydrate 2.2, Sugar 0.5, Protein 5.9
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