Oyster Roll Recipes

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LOBSTER ROLLS



Lobster Rolls image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 8

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.

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

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

FRIED OYSTER ROLLS



Fried Oyster Rolls image

Make and share this Fried Oyster Rolls recipe from Food.com.

Provided by spatchcock

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

36 -48 medium oysters, shucked
peanuts (for frying) or canola oil (for frying)
1 1/2 cups cracker meal
4 1/2 cups flour
kosher salt
2 tablespoons unsalted butter
6 top-opening hot dog buns
1/4 cup chopped red onion
1/4 cup roughly chopped capers
1/4 cup chopped cornichon, plus 2 tablespoons of the juice
3 cups hellmann mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • For tartar sauce: In a large bowl, mix the ingredients thoroughly.
  • Refrigerate.
  • Makes about 4 1/2 cups- more than you will need.
  • Oysters: In a deep saucepan or pot, heat the oil (3 inches deep) to 350 degrees Fahrenheit.
  • Mix the cracker meal and flour in a large dish.
  • Drain the oysters in a strainer and drop them into the cracker meal mixture one by one, keeping them separated.
  • Coat each oyster well, then shake off the excess.
  • Drop each oyster gently into the hot oil and fry until they are golden brown, about 3 to 4 minutes.
  • It's important not to overfry them.
  • Drain them on paper towels and sprinkle with kosher salt.
  • Meanwhile in a large skillet over medium heat, melt butter.
  • Place rolls in the skillet on their sides.
  • Cook until browned, turn and cook other side.
  • Spread tartar sauce inside each roll, place oysters in roll and serve immediately.

Nutrition Facts : Calories 1276.6, Fat 54.8, SaturatedFat 10.6, Cholesterol 190.7, Sodium 1943, Carbohydrate 149.4, Fiber 4.4, Sugar 10.9, Protein 45.1

SMOKED OYSTER ROLL



Smoked Oyster Roll image

Smoked oysters provide an easy make ahead appetizer for holiday entertaining. The roll can be refrigerated for up to two days.

Provided by Olha7397

Categories     Christmas

Time 20m

Yield 60 pieces

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, room temperature
1 tablespoon mayonnaise
2 teaspoons Worcestershire sauce
2 small garlic cloves, minced
2 tablespoons grated onions
1 dash hot pepper sauce
salt
2 (3 5/8 ounce) cans smoked oysters
melba toast or cracker

Steps:

  • In medium bowl (not in food processor) cream cheese with wooden spoon. Stir in mayonnaise, Worcestershire, garlic, onion, hot pepper sauce, and salt to taste. Blend well.
  • Lightly oil a large piece of waxed paper and spread cheese mixture into 16 x 6 inch rectangle.
  • In sieve, drain oysters and rinse with cold water. Pat dry with paper towels and chop finely. Spread on top of cheese rectangle, leaving small border all around. With spatula and using waxed paper as a guide, roll up jelly roll style as tightly as possible, staring from long side. Wrap well and refrigerate overnight.
  • To serve, cut roll into 1/4 inch slices with very sharp knife. Dip knife into hot water occasionally for neater slices. Place on top of rounds of melba toast. Makes about 60 appetizers.
  • Canadian Living Christmas Cookbook.

OYSTERS ROCKEFELLER EGG ROLLS



Oysters Rockefeller Egg Rolls image

Oysters Rockefeller is a classic, elegant and timeless appetizer from New Orleans. I love the flavor but wanted to try it in another of my favorite appetizers: egg rolls. I think the combination is a winner. -Renee Murby, Johnston, Rhode Island

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 10 servings.

Number Of Ingredients 15

6 bacon strips, chopped
2 cans (8 ounces) whole oysters, drained and patted dry
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon canola oil
1 tablespoon minced garlic
1 shallot, minced
1 teaspoon dried parsley flakes
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon grated lemon zest
10 egg roll wrappers
1 large egg
Oil for deep-fat frying
Optional: seafood cocktail sauce and lemon wedges

Steps:

  • In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving drippings in skillet. Place flour in a shallow dish. Sprinkle oysters with salt and cayenne pepper; toss in flour. Cook in reserved drippings until golden brown, 3-4 minutes; drain. , Wipe out skillet. In same skillet, cook shallot, garlic and parsley in canola oil over medium heat until shallot is tender, 2-3 minutes. Add spinach and lemon zest; cook, stirring occasionally, until heated through, 2-3 minutes. Transfer spinach mixture to a bowl; stir in oysters and bacon. , In a small bowl, whisk egg and 1 teaspoon water. Brush edges of an egg roll wrapper. Place ¼ cup oyster mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling. , In an electric skillet, heat ½ in. of canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. If desired, serve with cocktail sauce and lemon wedges.

Nutrition Facts : Calories 299 calories, Fat 18g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 427mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

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