LOBSTER ROLLS
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat.
- Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
- Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. Insert your thumb into the flipper end of the tail and 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 chill 15 minutes.
- Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt.
- Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.
LOBSTER ROLLS
This recipe comes from Billy's Chowder House in Wells, Maine. Looks delicious and I can't wait to try it!
Provided by Bev I Am
Categories Lunch/Snacks
Time 6m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine lobster meat and mayonnaise in medium bowl.
- Season to taste with salt and pepper.
- Butter along outside surfaces of hot dog rolls.
- Heat medium skillet over high heat.
- Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side.
- Open rolls.
- Fill with lettuce, then lobster mixture, serve immediately.
Nutrition Facts : Calories 267.8, Fat 8.6, SaturatedFat 4.3, Cholesterol 166.4, Sodium 762.1, Carbohydrate 22.2, Fiber 1.4, Sugar 3.1, Protein 24.4
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
BA'S ULTIMATE LOBSTER ROLLS
Warm, toasty, buttered rolls are key. If you can't find New England-style buns, trim 1/4" from both sides of standard hot dog buns to remove the crust and expose more surface area.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Summer Seafood Shellfish Lobster Sandwich Dinner Lunch Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Pour water into a large pot to a depth of 1"; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8-10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
- Crack lobster shells, pick meat from tail and claws, and cut into 1/2" pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
- Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.
- DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.
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BA'S ULTIMATE LOBSTER ROLLS RECIPE | BON APPéTIT
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3.9/5 (277)Estimated Reading Time 1 minServings 6Total Time 1 hr
- Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
- Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
- Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.
- DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.
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- Add lobster to a pot of heavily salted boiling water. Cook lobster for 10 minutes if frozen, 5 min if fresh or thawed. Remove and let cool. Pat dry. Dice lobster and add to a large bowl with celery, garlic, half of chives, mayonnaise, lemon juice and zest, chili flakes, ½ tsp seafood seasoning, salt and pepper to taste, keep in the fridge until ready to assemble.
- Heat a non-stick or cast iron pan over medium heat to toast your sandwiches. Add remaining seafood seasoning to melted butter and whisk well. Brush all sides of the buns with butter mixture then toast in your pan for a few minutes per side, or until golden brown.
- To assemble, divide lobster filling evenly between your toasted buns, garnish with remaining chives and celery leaves. Serve with salt and vinegar chips and mini field cucumbers, enjoy!
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