Lobster Roll Chaffles Recipes

LOBSTER ROLL

Steps:

• In a mixing bowl, gently combine the chopped lobster meat (except the claw meat that's been set aside) with the mayonnaise, lemon juice, celery, salt and pepper.
• Put the mixing bowl into the fridge to chill for about 10 minutes.To assemble the Lobster Rolls:
• Toast the buns and butter them if desired.
• Into each bun, place some lettuce leaves. I like to make a little boat shape with the leaves when I place them into the buns, so that the lobster meat filling stays inside better.
• On top of the lettuce, spoon some of the lobster meat filling.
• Now if you have any intact claw meat, make the sandwiches pretty by tucking in some claw meat (like in the pictures).
• Sprinkle some green onion slices over the sandwiches and serve.
• Enjoy!

BEST LOBSTER ROLLS RECIPE

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.

LOBSTER ROLL

Steps:

• Toss the lobster meat with 2 tablespoons melted butter, the shallots and tarragon in a medium bowl.
• Brush the cut sides of the buns with the remaining 1/4 cup melted butter. Grill the buns, cut-side down, until golden brown, about 3 minutes. Dress the lettuce leaves with the olive oil, red wine vinegar, salt and pepper.
• Place the dressed lettuce leaves in the toasted buns and add the lobster meat. Drizzle with the Spicy Mayonnaise and garnish with the chives. Serve with lemon wedges.
• Combine the mayo, Dijon mustard, mustard powder, lemon juice, seafood seasoning and 1 teaspoon water in a bowl. Season with Sriracha and kosher salt.