LOBSTER ROLL
Provided by Ellie Krieger
Categories main-dish
Time 33m
Yield 4 servings, serving size: 1 lobster roll
Number Of Ingredients 9
Steps:
- If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
- In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.
- Excellent source of: Protein, Niacin, Vitamin B12, Copper, Magnesium, Manganese, Phosphorus, Selenium, Zinc
- Good source of: Fiber, Vitamin B6, Calcium, Iron, Potassium
Nutrition Facts : Calories 340 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 720 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 29 grams
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
ERIC'S LOBSTER ROLLS
These lobster rolls combine taking a shortcut (using premade salad mix) while doing the old-fashioned thing and cooking your own lobster and shrimp.
Provided by corbettcook
Categories Lobster Recipes
Time 32m
Yield 6
Number Of Ingredients 11
Steps:
- Trim celery and green onion ends; place in a pot. Add 2 tablespoons lemon juice, seafood seasoning, and blackening seasoning. Cover with water; bring to a boil.
- Stir lobster tails and shrimp into the boiling water. Cook until they float to the top, about 7 minutes. Drain. Remove lobster meat from the shell; cut into bite-sized pieces. Place lobster meat and shrimp in a bowl. Refrigerate until cool.
- Transfer celery and green onions to a bowl. Add seafood salad and crab dip. Drizzle remaining lemon juice on top. Mix in cooled lobster meat and shrimp. Season with a little more lemon juice.
- Split and stuff croissants with lobster and shrimp salad.
Nutrition Facts : Calories 392 calories, Carbohydrate 24.8 g, Cholesterol 170.4 mg, Fat 19.4 g, Fiber 2.4 g, Protein 28.5 g, SaturatedFat 6.8 g, Sodium 1738.9 mg, Sugar 5.1 g
MAINE COAST LOBSTER ROLLS
Here is the simplest of recipes, brought to The Times in 2001 by Jason Epstein in the low, dispiriting weeks that followed the attacks on the World Trade Center and the Pentagon. He was inspired, he wrote, by the food writer M.F.K. Fisher's account of a disastrous love affair, and quoted her in his article about cooking for friends at that time: "We returned to the life that had been so real, like fog or smoke, caught in the current of air. We were two ghosts [but] very live ghosts, and drank and ate and saw and felt and made love better than ever before, with an intensity that seemed to detach us utterly from life." Thus, of course, lobster rolls.
Provided by The New York Times
Categories lunch, main course
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cut the lobster into 1/2-inch pieces and place in a bowl. Chop the celery into medium-fine pieces and stir into lobster. Stir in just enough mayonnaise to coat the lobster mixture.
- As is traditional in Maine lobster shacks, fry the rolls in a skillet or on a griddle in butter. Otherwise, toast them on both sides under a broiler. Add the lobster salad and sprinkle with paprika and a few capers.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 36 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
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