Lobster Roll With Slaw Recipes

Steps:

• In a large bowl, combine halibut, mayonnaise, tarragon, and Dijon. Toss to coat fish. Fold in celery, scallions, pimento, and hot sauce. Season, to taste, with salt and black pepper. Serve on buns with lettuce.

Steps:

• Preheat the grill to medium-high heat.
• For the Habanero Butter: Combine the butter, garlic, habanero, shallot and capers in a small saucepan over medium heat. Season with salt and pepper and cook until the shallots start to turn translucent. Deglaze the pan with the white wine, lime juice and zest, cook the mixture until the white wine has reduced and the pan is almost dry. Transfer to a small bowl and reserve to the side.
• For the garlic butter: Combine the butter and garlic in a medium saucepan and cook over medium heat until the garlic becomes fragrant and softened, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and reserve to the side.
• For the cilantro-lime mayonnaise: Add the mayonnaise, buttermilk, cilantro and lime zest and juice to a large bowl. Season with salt and pepper and whisk to combine. Add the cabbage and mix well to coat. Refrigerate until serving.
• For the Southwest lobster roll: Prepare a grill to medium-high heat. Brush the lobster tail pieces with the habanero butter. Place the tails shell-side down on the grill. Cook for 3 minutes, flip the lobster over, baste liberally with more habanero butter and allow the tails to cook in the butter and their own juices until the tails are curled and the meat is opaque, 4 to 6 minutes more. Remove from the grill and reserve to the side.
• Brush the hot dog buns with the garlic butter. Grill until golden and crisp, about 30 seconds.
• To assemble the southwest lobster roll: Place the avocado slices in the buns. Remove the lobster tails from the shells. Place 2 pieces of lobster tail in each bun. Top with 2 slices of the tomato, followed by 1/4 of the cabbage mixture. Place the Southwest lobster rolls on a large platter and serve immediately.

Steps:

• Make the habanero butter: Combine the butter, garlic, habanero, shallot and capers in a small saucepan over medium heat; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallot is translucent, about 5 minutes. Deglaze the pan with the wine; add the lime zest and juice and cook until the wine has reduced and the pan is almost dry, about 4 minutes. Divide the butter between 2 small bowls; set aside.
• Make the garlic butter: Combine the butter and garlic in a separate small saucepan over medium heat; cook until the garlic is soft and fragrant, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and set aside.
• Make the cilantro-lime slaw: Combine the mayonnaise, buttermilk, cilantro and lime zest and juice in a large bowl. Season with salt and pepper and whisk to combine. Add the cabbage and mix well to coat. Refrigerate until ready to serve.
• Make the lobster rolls: Preheat a grill to medium high; oil the grates. Brush the lobster meat with half of the habanero butter. Place shell-side down on the grill. Cook 3 minutes, then flip the lobsters and cook until the tails are curled and the meat is opaque, 4 to 6 more minutes. Remove from the grill and set aside to cool slightly. Remove the meat from the shells and roughly chop; toss with the remaining habanero butter.
• Brush the hot dog buns with the garlic butter. Grill until golden and crisp, about 30 seconds. Fill the rolls with avocado, tomato, the lobster and slaw.

Steps:

• Bring a large pot of salted water to a boil.
• Remove the claws and tails from the lobsters. Boil the tails for 1 minute and the claws for 4 minutes, then remove from the water. Immediately remove the meat from the shells and set aside.
• Add the oil to a medium saucepan over medium-high heat. Add and sweat the onions, garlic and bay leaves until the onions are translucent, about 3 minutes. Carefully add the vermouth and reduce until dry, about 2 minutes. Add the cream, then reduce by two-thirds, until thick. Slowly whisk in the pound of butter little by little until fully emulsified. Add the lobster tail and claw meat to the butter cream sauce and poach over low heat at 165 degrees F until cooked through, 7 to 10 minutes. Remove the lobster from the pan and allow to cool just to the touch. Rough chop and set aside.
• Add the mustard seeds, vinegar, sugar and 1 tablespoon kosher salt to a small saucepan and bring to a simmer. Meanwhile, separate the celery into stalks. Using a Japanese mandoline, slice the celery into paper-thin strips. Cut the fennel bulb into quarters. Using the Japanese mandoline, slice the fennel bulb paper thin.
• In a medium bowl, toss the celery slices, fennel slices, mustard oil and 2 tablespoons pickled mustard seeds. Taste and adjust as desired with more mustard seeds. Keep cool until ready to serve.
• In a 12-inch cast-iron pan, melt the remaining 2 tablespoons butter and griddle the buns, top side-down, over medium-high heat until golden brown.
• Open the buns and fill with spoonfuls of the lobster mixture. Top with a handful of the slaw and garnish with the reserved fennel fronds.

Steps:

• Preheat oven to 350 degrees. Stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay, and cayenne in a large bowl.
• Split rolls across tops; brush generously with some of melted butter. Heat in oven on a baking sheet until warmed through, 3 to 5 minutes.
• Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil, and serve.

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.

Steps:

• Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
• In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
• Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.