LOBSTER CLUB SANDWICH WITH SWEET LIME MAYONNAISE AND AVOCADO
Time 30m
Number Of Ingredients 10
Steps:
- Combine the mayonnaise, avocado, and sweet lime zest and juice in a bowl. Mix until smoothly blended. Season with pepper and salt to taste. Set aside. Place 4 slices of prosciutto on a paper towel-lined plate. Cover with another paper towel and cook in microwave for about 1½ minutes on high. The prosciutto should have the texture of crispy bacon. Toast slices of bread. Place a leaf of lettuce and four cucumber rounds on the first 4 pieces of toast. Add lobster meat, some fresh dill, and top with one or two dollops of mayonnaise. Place a half-slice of prosciutto on top. Top the four sandwiches with a second slice of toast. Repeat step 4. Finish with the 4 remaining slices of toast to complete the sandwiches. Cut sandwiches in halves or quarters and use toothpicks to hold them together. Serve with homemade coleslaw or slices of fresh tomato.
MAINE-STYLE LOBSTER ROLLS WITH MAYONNAISE
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop; chill the meat. Mix 1/3 cup mayonnaise, 1/4 cup diced celery, and the zest and juice of 1 lemon in a bowl. Stir in the chilled lobster meat and season with salt. Divide among 4 split-top hot dog buns and top with celery leaves.
LOBSTER CLUB SANDWICH
Make and share this Lobster Club Sandwich recipe from Food.com.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix mayonnaise, lime juice, and zest in small bowl.
- Toast bread, then spread one side of each slice generously with mayonnaise. Arrange lobster on one slice bread. Cover with half the tomato slices and 1 leaf lettuce. Top with second slice bread, mayonnaise side down, and spread more mayonnaise on top. Arrange bacon on bread, then cover with tomato and lettuce. Top with final slice bread and hold together with gherkins mounted on toothpicks. Cut in half and serve at once.
Nutrition Facts : Calories 1036.1, Fat 59, SaturatedFat 15.3, Cholesterol 235.8, Sodium 1940, Carbohydrate 83.3, Fiber 5.9, Sugar 12.7, Protein 44.6
LOBSTER ROLLS
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
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
LOBSTER & MANGO SANDWICHES
Clipped from Gourmet magazine's "You Aked for it" section, and originally came from The Mezzanine Restaurant.You can subsitute bacon for the pancetta if you prefer, simply cook it without the honey, then drizzle with honey after cooking. You need a good hearty crusty bread for this recipe, but sliced rather thin. This is a wonderful, decadent, special sandwich. Simply luscious. I used real lobster and French Poulaine bread for this. I think jumbo shrimp would also work, as would lump crabmeat. This is a very large sandwich... very much a meal on its own.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 11m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Brush honey over pancetta slices, heat a skillet over fairly high heat, add a tiny drop of oil and cook pancetta just a few seconds on each side until it gets crispy (be careful not to burn -- it burns very, very easily), drain on paper towels.
- Combine lobster, mango, cucumbers, mayo, salt and pepper to taste.
- In another bowl, mix together lettuce, sun dried tomatoes, and basil.
- Grab some long toothpicks and 2 plates -- you will be stacking 2 sandwiches.
- Spread a little extra mayo on 2 of the toast slices (if desired), then top each with the lobster mixture, another piece of toast on top of that, then the lettuce mixture,the pancetta, then the remaining toast pieces.
- Stick 2 long toothpicks into each sandwiches to hold them together, then use a serrated knife to cut each sandwich into halves (with a toothpick holding together each half).
- (If you don't have toothpicks that are long enough, try a bamboo skewer instead).
- Remove toothpicks before eating.
Nutrition Facts : Calories 429.4, Fat 11, SaturatedFat 1.9, Cholesterol 56, Sodium 863.6, Carbohydrate 63.4, Fiber 7.8, Sugar 21.1, Protein 24.5
LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER
Provided by Kay Chun
Categories Garlic Fourth of July Backyard BBQ Dinner Lunch Lobster Summer Grill Grill/Barbecue Butter Lemon Juice Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
- Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
- Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
- Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
- Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
- Fill buns with lobster.
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