BEST LOBSTER ROLLS RECIPE
Lobster rolls bring back memories of visits to Maine and Nova Scotia. Lightly seasoned tender lobster meat in a soft grilled roll. I'm shamelessly calling this the best lobster rolls recipe!
Provided by Cheryl
Categories Appetizer Main Course
Time 10m
Number Of Ingredients 8
Steps:
- PREPARE LOBSTER FILLING: Mix lobster meat, mayonnaise, lemon juice, celery, parsely, salt and pepper in a bowl. Set aside or put in fridge covered until ready to use.
- PREPARE THE ROLLS: Heat a skillet to medium. Spread butter on both sides of each hot dog roll. Grill the rolls in the skillet on each side until golden brown.
- ASSEMBLE: Divide lobster mixture between the rolls. Serve immediately with pickles or chips or fries or whatever you want.
Nutrition Facts : Calories 356 kcal, Carbohydrate 22 g, Protein 24 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 159 mg, Sodium 858 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SOUTHWEST LOBSTER ROLL
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.
WARM LOBSTER ROLLS
Provided by Ina Garten
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
- Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
- Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.
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- Rinse the lobster meat and pick through for any loose shells. Drain throughly so the mayo sauce doesn't get watery. Chop or tear into large chunks and set aside.
- In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt and ground black pepper. Taste for seasoning.
- In a large skillet over medium heat, melt 2 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Discard butter and juice released from the lobster and wipe out the skillet. Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.
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