Oyster Roll Recipes

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.

Steps:

• Sift flour, baking powder and salt in a medium mixing bowl.
• Beat together egg and milk; add to flour mixture and mix well.
• Batter should be stiff, but if it is too stiff to coat the oysters, add additional milk.
• Beat until smooth.
• Put oysters in batter and stir to coat oysters well.
• Scoop up three oysters at a time and form them by hand into a croquette.
• Quickly roll croquette in cornmeal, covering it completely.
• Repeat with remaining oysters.
• After all croquettes have been formed, dip each again in batter and dust again with cornmeal.
• At this point, oysters can be refrigerated until time to fry them.
• Heat lard to 375°F in a deep fryer.
• Put 3 rolled oysters at a time in basket and lower into hot fat.
• The rolled oysters should cook on all sides; it may be necessary to turn them with a pancake turner.
• Cook through, about 3 to 4 minutes total cooking time.
• Drain on paper towels.

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.