Crispy Lobster Roll Recipes

Steps:

• For the brown butter hollandaise: In a small saucepan, melt butter. Allow butter to continue cooking at a very low simmer until the solids fall to the bottom and the rest of the butter gets browned with a very nutty aroma. Turn off heat and set aside.
• In a double boiler, whisk together yolks and lemon juice. Slowly whisk in melted butter until smooth and creamy, about 10 minutes. Season with cayenne, salt and pepper.
• For the tempura: Bring oil to 350 degrees F in a deep-fryer or Dutch oven. Whisk together the flour, cornstarch, garlic powder, seafood seasoning and some salt and pepper, then whisk in enough soda water and/or beer to make a batter.
• Divide the lobster meat into two and thread a portion onto each of 2 skewers. Coat in tempura batter. Fry the lobster until golden, about 2 minutes.
• For the lobster roll: Toast brioche buns on both sides. Add lettuce to buns. Place a lobster skewer on a bun, then pull out the skewer. Repeat with remaining skewer and bun. Drizzle 2 ounces hollandaise over each bun. Top each with bacon. Garnish with parsley.

Steps:

• Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm.

Steps:

• Fill a large pot with about 2 inches of water. Add 1 tablespoon salt and bring to a boil. Add the lobsters, cover and cook until the shells are bright red, about 10 minutes. Remove to a colander using tongs, then rinse under cold water to cool slightly.
• Remove the meat from each lobster: Twist off the claws and tail. Remove the flippers at the end of the tail and insert your thumb to 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 refrigerate about 15 minutes.
• Meanwhile, preheat the oven to 400 degrees F. Lay the bacon on a foil-lined baking sheet and bake until browned and crisp, about 15 minutes; drain on paper towels. Combine the mayonnaise, chopped celery, basil and lemon juice in a large bowl; set aside.
• Melt the butter in a large skillet over medium heat; add the buns and toast about 2 minutes per side. Spread about 1 tablespoon of the herbed mayonnaise in each roll. Stir the lobster meat into the remaining mayonnaise and season with salt and pepper. Fill each roll with a lettuce leaf, 1 slice of bacon, some lobster salad and a few tomato slices. Sprinkle with the celery leaves and chives. Crumble the remaining bacon slice and sprinkle on top.