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 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
ED MCFARLAND'S LOBSTER ROLLS
Ed McFarland shared his recipe for the lobster rolls he serves at his restaurant, Ed's Lobster Bar, in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Fill a very large stockpot 3/4 full with cold water. Place over high heat and bring to a rolling boil. Plunge lobsters, one at a time, headfirst into the water. Cook, uncovered, until they float, 12 to 14 minutes.
- Meanwhile, prepare an ice-water bath. Remove lobsters from boiling water and immediately transfer to ice-water bath until chilled.
- Remove rubber bands from claws. Twist claws with their knuckles from the body. Separate knuckles from claws. Crack knuckles open; remove meat and set aside. Grasp "thumb" and bend it back to snap it off. Crack claw in half; remove meat and set aside. Pull of legs. Twist tail from the joint where it meets the body. Pull off tail fins. Bend tail backward to crack off end of shell. Use your fingers to push tail meat out opposite side; remove with fork and set aside. Discard any remaining lobster.
- Roughly chop lobster meat into about 1/4-inch pieces. Place in a large bowl, along with mayonnaise, lemon juice, and celery; season with salt and pepper.
- Place a griddle or large skillet over medium heat. Butter hot dog rolls and place on the griddle or in skillet. Toast until golden on each side; transfer each roll to a serving plate. Divide lobster mixture between the 4 rolls; garnish with chives and serve with pickle mix.
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