Inside Out Lobster Roll Recipes

LOBSTER ROLLS

Lobster Rolls image

I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends. (And no, I don't eat the green stuff in the lobster!)

Provided by Starr

Categories Seafood Shellfish Lobster

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon butter, softened
4 roll (blank)s hot dog buns or kaiser rolls, split
4 large leaf (blank)s lettuce leaves
1 ½ pounds cooked and cubed lobster meat
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce (e.g. Tabasco™)
2 medium (4-1/8" long)s green onions, chopped
1 stalk celery, finely chopped
1 pinch salt and pepper to taste
1 pinch dried basil, parsley or tarragon

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.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 25.2 g, Cholesterol 132.8 mg, Fat 11.3 g, Fiber 1.5 g, Protein 39.5 g, SaturatedFat 3.3 g, Sodium 963.7 mg, Sugar 3.4 g

INSIDE-OUT LOBSTER ROLL

Inside-Out Lobster Roll image

This deconstructed delicacy gets the star out of the bun and dresses it up in lemon butter. With a few plump brioche croutons on the side, the dish is complete.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 7

Ingredients

2 lobsters (1 1/2 pounds each)
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1/2 loaf brioche (crusts removed)
Sea salt (preferably Maldon)
Lemon wedges
Fresh tarragon, for garnish

Steps:

Steam lobsters in a large pot, covered, for 14 minutes. Transfer to a plate; let cool. Remove meat from shells.
Whisk together 2 tablespoons of the butter, melted, with lemon juice; toss with meat. Cut brioche into 1 1/2-inch cubes. Melt remaining 2 tablespoons butter in a medium skillet. Toast bread until golden; toss with sea salt.
Divide meatand bread between 2 plates.Serve with lemon wedgesfor squeezing, and garnishwith fresh tarragon.

INSIDE-OUT CALIFORNIA ROLL

Inside-Out California Roll image

Provided by Anne Burrell

Time 15m

Yield 1 roll

Number Of Ingredients 11

Ingredients

1 sheet nori
1 cup cooked and seasoned sushi rice
Tobiko, for garnish
Black and blond sesame seeds, for garnish
Black and blond sesame seeds, for garnish
2 cooked snow crab legs, shelled and meat reserved
2 cooked snow crab legs, shelled and meat reserved
1 avocado, diced
1 cucumber, peeled and julienned
Pickled ginger, for serving
Wasabi, for serving

Steps:

On a sushi mat lay the nori and cover with a thin layer of the seasoned sushi rice going all the way to the edges. Sprinkle with some sesame seeds and tobiko. Flip the nori sheet over so the rice is against the sushi mat. Directly on the nori sheet, place the snow crab meat and some avocado and cucumber pieces on top of each other, horizontally across the bottom third of the sheet, 1 inch from the edge. Roll up tightly using the mat. Cut into 6 pieces and serve with pickled ginger and wasabi.

LOBSTER ROLLS

Lobster Rolls image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 lemons, halved
Sea salt
3 1 1/4-to-1 1/2-pound live lobsters
1/3 cup mayonnaise
7 tablespoons unsalted butter, melted
6 top-split hot dog buns
1/4 cup roughly chopped celery leaves
1/4 teaspoon celery salt

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.

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