MAINE LOBSTER ROLLS
Steps:
- Cook lobster according to directions here. I prefer to steam cook the lobster. Follow the instructions on the same guide to remove all the lobster meat from the shell.
- Chop the lobster meat into big chunks. You can leave the claw meat whole if you prefer as well. Toss the lobster in the melted butter (optional). Set aside.
- Finely chop the spring onions and put it in a bowl. Add about ⅓ cup of mayonnaise, a generous pinch of celery salt, and black pepper. Mix well.
- Add the butter coated lobster into the mayonnaise mix and add lemon juice to taste.
- Cover bowl with plastic wrap and refrigerate until needed.
- You will need a stick blender and a tall container that just fits the stick blender. Do not use a bowl, or a large container for this recipe.
- Crack the egg into the container, followed by a pinch of salt, mustard, lemon juice and vinegar.
- After these ingredients are placed in the container, slowly pour in the oil into the container - along the wall, so that the egg remains at the bottom.
- Place the stick blender in the container, with the egg yolk underneath the stick blender blades.
- Without moving the stick blender, start blending and hold it in place for about 10 - 15 seconds. You will start to see the egg and oil at the bottom of the container turn white. Next, move the stick blender up and down to mix the rest of oil and to make a thick mayonnaise - another 15 to 30 seconds more. It should be smooth, thick and spreadable. If it's too lumpy, mix in a little water. Taste the mayonnaise and add more lemon juice or salt if needed.
- Place the mayonnaise a glass jar with a tight lid and store in the fridge, for up to 5 days.
- You can buy New England lobster roll buns, or make them at home using this recipe.
- Spread butter on both sides of the lobster roll buns. Heat a non-stick pan over medium heat. Toast both sides - about 3 to 5 minutes per side. Set aside.
- When the toasted buns are cool enough to handle, use a serrated knife to split the buns on top.
- Line each bun with lettuce leaves. Fill each bun with 1/4 of the lobster filling. Sprinkle extra chopped spring onions or chives on top.
- Serve with lemon wedges, chips or fries. If you prefer, you can choose to serve with other side dishes and drinks as described in the post.
Nutrition Facts : ServingSize 1 lobster roll, Calories 352 kcal, Carbohydrate 22 g, Protein 23 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 167 mg, Sodium 1008 mg, Fiber 1 g, Sugar 3 g
LOBSTER ROLLS
Some people like only mayonnaise or melted butter on their lobster rolls, but we love the added flavor that fresh herbs provide.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
- Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
- Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.
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
CLASSIC LOBSTER ROLLS
There are so many dishes to serve at your summer picnics, but these Classic Lobster Rolls are an absolute must for your next one. Everyone will enjoy these cool, crisp seafood handhelds.
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine mayonnaise, fresh lemon juice, fresh chives, Dijon mustard, and kosher salt and black pepper in a bowl. Add cooked lobster meat (cut into large pieces) and gently toss to coat. Butter sides of split-top hot dog buns and cook in a nonstick skillet until golden and crisp on each side. Line toasted rolls with lettuce leaves and fill with lobster salad.
ROCKET LOBSTER ROLLS
Northeastern-style lobster and shrimp roll, served on buttery brioche, topped with an Asian ginger chow mein slaw and spicy sriracha mayo drizzle. With inspiration from Freddy Wong.
Provided by Food.com
Categories Lobster
Time 1h10m
Yield 6 sandwiches
Number Of Ingredients 26
Steps:
- LOBSTER & SHRIMP FILLING:.
- Add all ingredients to a large mixing bowl. Gently fold together to combine. Cover and refrigerate for 1 hour.
- ASIAN GINGER CHOW MEIN SLAW:.
- In a small bowl, add all ingredients except chow mein noodles. Whisk to combine. Add chow mein noodles to the glaze and toss to coat.
- SPICY SRIRACHA MAYO:.
- Add all ingredients to a medium bowl. Whisk to combine. Cover and refrigerate.
- FOR SANDWICH ASSEMBLY:.
- Heat a skillet to medium-high heat, butter sourdough rolls and toast until golden brown. To assemble the sandwich, add 1/4 cup lettuce and 1 scoop lobster and shrimp filling. Top with Asian ginger chow mein slaw and drizzle with spicy sriracha mayo.
Nutrition Facts : Calories 442.9, Fat 23.6, SaturatedFat 9.2, Cholesterol 188.3, Sodium 3063.2, Carbohydrate 31.5, Fiber 1.9, Sugar 8.7, Protein 26.3
RECIPE: LOBSTER ROLLS
This is Mike's favourite... in fact if given the choice I think he'd live off nothing but lobster! We serve ours up two ways in toasted brioche rolls.
Provided by Sorted
Number Of Ingredients 15
Steps:
- Freeze the lobster for 2 hours, then when it's stopped moving pierce the back of its head with a strong, sharp knife. Place the lobster in a large pan of cold salted water and bring to the boil. Reduce the heat and simmer for 15 minutes for the first 450g, and a further 10 minutes for each extra 450g. Drain the lobster from the water once cooked, then leave to cool.
- Twist off the claws then break into sections. Break the side of the claw shell using nutcrackers, a hammer or back of the knife, then remove the flesh. Remove the piece of cartilage in the middle of the claw meat. Detach the tail section by twisting it off the head. Lay the tail on its side and press down until it cracks. pull the shell apart lengthways, you should be able to pull the lobster meat out whole. Cut the black vein that runs throughout the tail meat out.
- Mix together the mayonnaise, finely diced celery, lemon juice and cayenne pepper in a bowl. Mix in half of the lobster meat.
- Melt the butter in a pan on a low heat, then add the lemon juice, paprika and season with salt. Stir through the other half of the lobster meat to warm slightly.
- Slice the brioche rolls in half lengthways and brush the sides with the butter. Toast in a hot pan/skillet over a medium heat until golden brown. Serve immediately with a bowl of dressed rocket, roasted cherry tomatoes and crisps on the side.
LOBSTER ROLL
Provided by Michelle Dunster - DishesAndDustBunnies.com
Categories Lunch
Time 10m
Number Of Ingredients 9
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!
EASY LOBSTER ROLLS
Fill pull-apart rolls with lobster (or chicken or egg salad), and you've got yourself an easy appetizer. This recipe comes from our latest book Martha Stewart's Appetizers (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay, and cayenne in a large bowl.
- Split rolls across tops; brush generously with some of melted butter. Heat in oven on a baking sheet until warmed through, 3 to 5 minutes.
- Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil, and serve.
LOBSTER ROLLS
To be truly authentic, melt a tablespoon of butter in a skillet and toast the outsides of the buns before filling with the cool lobster. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 sandwiches.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster. Serve on rolls.
Nutrition Facts : Calories 354 calories, Fat 12g fat (2g saturated fat), Cholesterol 133mg cholesterol, Sodium 887mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
LOBSTER ROLL
This lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns. A New England classic that's easy to make and always gets rave reviews!
Provided by Sara Welch
Categories Main
Time 20m
Number Of Ingredients 8
Steps:
- Place the lobster meat, mayonnaise, lemon juice, celery, chives, salt and pepper in a bowl. Stir gently to combine.
- Spread the butter onto the outer sides of each bun. Place the buns in a pan or on a griddle over medium heat. Cook for 2-3 minutes per side or until golden brown.
- Divide the lobster mixture among the buns. Serve immediately, garnished with additional chives if desired.
Nutrition Facts : Calories 150 kcal, Carbohydrate 1 g, Protein 1 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 145 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY CLASSIC LOBSTER ROLLS
The perfect Lobster Roll made with simple ingredients for a fresh taste of New England wherever you are.
Provided by Kellie
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Chop the tail into bite sized pieces and place in a large bowl with the claw and leg meat.
- Whisk the mayonnaise and lemon juice in a small bowl and season with salt and pepper to taste. Gently toss the dressing with the lobster meat and set aside.
- Heat a medium skillet over medium heat and add two tablespoons of butter. Toast the outside of the hot dog roll in the skillet until golden brown. Flip and toast the reverse side. Repeat with remaining rolls.
- Open each roll and fill with 1/4 of the lobster salad. Drizzle 1 tablespoon melted butter over each roll and top with 1 tablespoon chives. Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 483 kcal, Carbohydrate 32 g, Protein 29 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 229 mg, Sodium 1091 mg, Fiber 1 g, Sugar 4 g
BEST LOBSTER ROLLS
Steps:
- Place lobster, mayonnaise, olive oil, shallot, chives, lemon juice, parsley, salt, and pepper in a bowl; mix with a spatula until combined. Cover and place in the refrigerator.
- Melt butter in a large skillet. Add garlic; cook and stir until fragrant, about 1 minute. Add hot dog buns; fry until golden brown, about 5 minutes.
- Fill each roll with an equal amount of lobster mixture and 1/4 cup shredded lettuce.
Nutrition Facts : Calories 598.3 calories, Carbohydrate 25.5 g, Cholesterol 122.7 mg, Fat 42.7 g, Fiber 1.2 g, Protein 28.1 g, SaturatedFat 12.1 g, Sodium 916.8 mg, Sugar 3.5 g
LOBSTER ROLLS
Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this New England street-food staple
Provided by Good Food team
Categories Buffet, Lunch
Time 35m
Number Of Ingredients 10
Steps:
- Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
- Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature - or chill for up to 1 day in advance.
- To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.
Nutrition Facts : Calories 311 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.3 milligram of sodium
EASY LOBSTER ROLL
An Easy Lobster Roll is a heavenly sandwich with a soft and chewy bun that's stuffed with cool, fresh lobster salad made from a sweet mayonnaise base. Every bite is packed with crave-worthy flavor that is light and tasty!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Bring a large pot to boil. Add the lobster tails and cook for 5-8 minutes until they turn red. Remove from the water and place in an ice bath for 5 minutes.
- Remove the lobster from the ice bath and crack the shells and remove the meat. Cut into large chunks.
- In a medium sized bowl add the lobster, mayonnaise, Dijon Mustard, chives, and salt and pepper to taste.
- Cut the hoagie rolls and add bib lettuce and stuff with lobster mixture. Sprinkle with paprika if desired.
Nutrition Facts : Calories 295 kcal, Carbohydrate 33 g, Protein 16 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 641 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
NEW ENGLAND LOBSTER ROLL
This New England classic sticks to tradition, but with a few easy enhancements. Michael Ruhlman dresses succulent chunks of freshly steamed lobster with homemade tarragon mayonnaise and adds crunchy celery, lemon, and cayenne for brightness. Pile it high in a butter-toasted split-top roll: it's heaven.
Provided by Michael Ruhlman
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Part 1: Add 1-2 inches of water to a large pot and cover with lid; bring to a boil over high heat. Place the lobsters into the pot, replace cover, and steam for 10 minutes.In a small bowl, combine minced shallots and lemon juice. Let macerate for 10 minutes.
- Place 1 cup homemade mayonnaise into a bowl. Add 2 tablespoons of the macerated shallots, along with 1 teaspoon of juices, to the mayonnaise. Add minced tarragon, and stir to combine. (Note: This makes enough tarragon mayonnaise for 4 lobster rolls). Slice celery stalks into thin strips lengthwise, then cut into ¼-inch dice. Set aside.
- Part 2: Prepare an ice bath by placing ice cubes in a large bowl of water. After 10 minutes of steaming, remove lobsters from the pot and immediately place in the ice bath to stop the cooking. Let chill, 5-10 minutes. Meanwhile, in a large bowl, combine the sliced celery and tarragon mayonnaise.
- Toast buns: Heat a skillet over medium heat. Spread softened butter over the inside and outside of the buns. Working in batches, open up the buns to place them flat on the skillet to toast, about 1 minute. Flip and toast the other side, 1 more minute. Repeat until all of the buns are toasted.
- Part 3: When cool enough to handle, break down the lobster. Use paper towels to absorb any liquid that drains out. First, twist off the tail from the body and set aside. Repeat with the legs (which you can save for stock or discard), claws, and knuckles. Remove the tail meat from its shell by splitting the underside of the tail in half lengthwise. Remove the meat from both halves and set aside (clean out the green tomalley or roe and discard).Use a knife or a lobster cracker to split the claw shells; remove the meat and set aside with tail meat. Crack the knuckle shells, remove the meat, and set aside with remaining lobster meat. Repeat with remaining lobster.
- Place a large mixing bowl on top of a kitchen towel. (This will keep the bowl stationary during whisking.) Into the bowl, add the egg yolk, a pinch of salt, 1 teaspoon lemon juice, water, and a pinch of cayenne pepper; whisk to combine. Begin emulsifying: whisk in a drop of olive oil, then whisk in a tablespoon in a thin steady stream. Switch to vegetable oil (since the strong flavors of olive oil can over power the may): add about 1/3 of it in a thin, steady stream while whisking continuously. Alternate whisking in olive oil and vegetable oil until all of the oil has been added. As the oil is whisked in, the emulsion will thicken, eventually holding a peak off the tip of the whisk. Taste the mayo; then whisk in remaining 2 teaspoons lemon juice, a few pinches of salt, and a pinch of cayenne to taste. Set aside. makes 1 1/2 cups. (Mayonnaise can be stored up to a week in the fridge.)
- Assembly: Roughly chop lobster meat into big chunks. Add a few tablespoons of the tarragon mayonnaise, just enough to coat the meat. Taste and adjust seasoning with salt, pepper, or more mayonnaise as needed. Place lobster salad into toasted buns. Garnish with lemon wedges and watercress, and serve.
More about "rocket lobster rolls recipes"
BA'S ULTIMATE LOBSTER ROLLS RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (271)Estimated Reading Time 50 secsServings 6Total Time 1 hr
- Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
- Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
- Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.
- DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.
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