Avocado Lobster Roll Recipes

OPEN-FACED LOBSTER "ROLLS" WITH AVOCADO SPREAD

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Crack lobster claws, knuckles, and tails, and remove meat. Chop meat into chunks.
• Toast fennel seeds in a skillet over medium-high heat for 1 minute; grind. Transfer to a food processor; pulse with avocado, 2 tablespoons lemon juice, 2 teaspoons scallions, 1/2 teaspoon salt, and some pepper until smooth.
• Spread avocado mixture onto bread; top with watercress. Arrange lobster meat on top, and sprinkle with remaining scallions. Drizzle with remaining tablespoon lemon juice and the oil. Garnish with lemon zest.

AVOCADO LOBSTER ROLL

Steps:

• Combine avocado, mayonnaise, yogurt, lime juice, and salt in a mini-food processor; puree until smooth. (If you don't have a food processor, just mash ingredients very thoroughly with a fork.) Thin the mixture slightly, as needed, with skim milk so that it will coat salad ingredients smoothly.
• Combine avocado mixture with lobster meat, celery, and 1 Tbsp chives; stir with a rubber spatula to coat well.
• Toast rolls in a toaster without opening them (if they fit) or toast in oven.
• Divide lobster salad among warm rolls; sprinkle with remaining chives and radishes. Serve immediately with lime wedges, if using.

LOADED LOBSTER ROLL

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large stock pot with approximately 2 gallons of salted water to a boil over high heat. Add the lobsters and boil for about 8 minutes. Drain from water and shock in an ice bath. Once cooled, remove the knuckles, claws and tail from the body of the lobster by a slight twist and pull. Split the tail with a knife, remove the meat from the shell and set aside. Pull off the claw pincher. Crack the claws with a nutcracker and remove the meat. Set aside. Using kitchen shears cut through the knuckle portion and remove the meat. Give all of the lobster meat a good rinse and roughly dice. Put into a large bowl and set aside.
• In the large bowl, add the mayonnaise, creme fraiche, shallots, lemon juice, chives, parsley, avocado, bacon, salt and pepper, to taste, and combine well. Cover and refrigerate before assembling the sandwich.
• Toast the brioche rolls in the oven until slightly colored, about 4 minutes. Assemble the sandwich by putting a liberal amount of lobster salad on each roll and serve.

LOBSTER-AVOCADO COCKTAIL

Steps:

• Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl.
• Gently fold in the lobster, avocado and watercress. Serve in shot glasses, if desired.

LOBSTER BLTS

Steps:

• Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
• Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
• To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.

AVOCADO LOBSTER ROLLS

Steps:

• Steam lobster meat that has been thawed with cooking sherry, white wine or water for 6 to 10 minutes depending on amount and size.
• Immediatley rinse in cold water to stop cooking process and refrigerate until ready to use.
• Combine Onion, Celery, and Avocado.
• Add lemon Juice, Salt, Pepper, melted butter, and Hot sauce.
• Stir in Lobster , scoop into buns and enjoy.