DOWNEAST LOBSTER ROLL
That Maine-iac has me dreaming of my favorite summertime treat! Use any type of roll you like for this recipe. In the northeast the hotdog rolls are flat on the sides and split on the top. Hotdog rolls and fresh Kaiser rolls are what I usually grill for this sandwich. Enjoy!!
Provided by Aroostook
Categories Lobster
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix mayo and lobster, S& P to taste.
- Set aside.
- Split and butter roll.
- Grill roll in a fry pan until until crisp and golden brown.
- Remove from heat.
- Add a bed of lettuce to roll and top with lobster salad.
- Eat immediately while roll is still warm.
- Serve with thick slices of tomato and a half dozen olives on the side.
WARM LOBSTER ROLLS
Provided by Ina Garten
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
- Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
- Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.
LOBSTER ROLLS
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 8
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 ROLL
Lobster rolls are one of my favorite treats and so simple to prepare. You can purchase the lobsters already cooked or you can boil them yourself. If you chose the latter, boil lobsters according to recipe #126937.
Provided by dojemi
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove meat from lobsters and chop into bite size chunks.
- Add celery.
- Add mayonnaise a bit at a time, so as not to make it to moist (better with just a tad of mayo).
- Add salt and pepper, to taste.
- Mix well.
- Place lettuce leaf in each roll.
- Mound lobster salad into each roll.
- Enjoy!
Nutrition Facts : Calories 275.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 143.5, Sodium 698.8, Carbohydrate 24.2, Fiber 1.5, Sugar 3.5, Protein 32.8
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
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