LOBSTER ROLL SANDWICH
There are many variations and styles of making this sandwich. According to Hell Chef, this represents Northeastern United States, where the most common version of this sandwich is served cold, although you can also find a warm version in which the lobster meat is drenched in drawn butter. And if you have potato hot dog buns better yet.
Provided by WiGal
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first five ingredients in a mixing bowl; mix well.
- Line the roll with lettuce.
- Stuff the lobster salad into the hot dog rolls.
Nutrition Facts : Calories 249.5, Fat 9.1, SaturatedFat 1.3, Cholesterol 5.1, Sodium 479.2, Carbohydrate 35.9, Fiber 1.8, Sugar 2.7, Protein 6.3
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
CREAMED HOT LOBSTER SANDWICH OR LOBSTER POUTINE
Creamed lobster over buttered toast is comfort food at its best. This is a very popular recipe in southwestern Nova Scotia. You can also pour the creamed lobster over fries and mozzarella for a lobster poutine.
Provided by Sue
Categories Seafood Shellfish Lobster
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
- Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
- Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 29.9 g, Cholesterol 152.8 mg, Fat 32.1 g, Fiber 1.3 g, Protein 26.6 g, SaturatedFat 18.8 g, Sodium 1319.4 mg, Sugar 2.2 g
LOBSTER CLUB SANDWICH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Slice lobster meat from tail and claws into crosswise pieces, about 3/4 inch thick. Spread the mayonnaise on the brioche slices, and place them in a row on your work surface. Arrange half the tomato slices, greens, bacon, and lobster between two slices of brioche.
- To assemble, stack the second layer on top of the first with ingredients facing up. Place the last piece of brioche, mayonnaise side down, on top of the second layer. Pierce opposite corners of the sandwich's top layer with lobster picks or decorative toothpicks. Slice the sandwich on the diagonal with a serrated knife.
LOBSTER SANDWICH
Make and share this Lobster Sandwich recipe from Food.com.
Provided by mightyro_cooking4u
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, bring at least 1 gallon plus 1 quart (20c) water to a boil over high heat. Plunge in the lobsters, cover the pot, reduce the heat, and simmer for 6 to 7 minutes, depending on the size of the lobsters. Remove the lobsters with tongs and set them on rimmed baking sheets to cool. When they are cooled to room temperature, remove the meat from the claws and tails and rip it into large chunks (I do this with my hands; I don't chop it).
- Sprinkle the lemon juice, celery salt, and white pepper over the lobster. Fold in just enough mayonnaise to coat the meat and hold it together-not a lot. Put the lettuce leaf in the bun and top with the lobster mixture. Sprinkle parsley on top to garnish.
Nutrition Facts : Calories 1137.4, Fat 20, SaturatedFat 3.5, Cholesterol 1085.9, Sodium 3568.7, Carbohydrate 13.1, Sugar 2, Protein 213.7
LOBSTER BLTS
Steps:
- Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
- Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
- To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.
LOBSTER CLUB SANDWICH
Steps:
- Toast the walnut bread under a salamander until golden brown. Spread 1/2 ounce of mayonnaise on two slices of the bread.
- In a small sauté pan, heat up the butter. Add the lobster to the pan and remove from the heat to gently poach warm.
- Toss the arugula in a small bowl with the house dressing to slightly coat. Season the tomatoes with salt and pepper.
- Arrange the arugula evenly on the bread slices with the mayonnaise. On one of those slices, place the tomatoes and the bacon. Place the second slice of bread with arugula on top of the bacon, and arrange the warm lobster evenly on top. Top with the third slice of bread.
- Finish with two caperberries skewered onto each side of the sandwich. Carefully slice the sandwich in half with a serrated knife.
- In a mixing bowl, whisk together the balsamic vinegar, sugar, salt and pepper. Add the sherry vinegar, and whisk; then whisk in the olive oil.
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.
OPEN FACE LOBSTER SALAD SANDWICHES
Categories Sandwich Quick & Easy Lobster Summer Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients and 2 tablespoons chives in medium bowl. Cook lobster in medium pot of boiling salted water until just opaque in center, about 8 minutes. Drain; cool. Remove meat from shell. Dice lobster; fold into mayonnaise mixture. Season with salt and pepper.
- Spoon salad atop bread slices. Sprinkle with 1 tablespoon chives and serve.
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