Spicy Lobster Rolls Recipes
LOBSTER ROLL
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Toss the lobster meat with 2 tablespoons melted butter, the shallots and tarragon in a medium bowl.
- Brush the cut sides of the buns with the remaining 1/4 cup melted butter. Grill the buns, cut-side down, until golden brown, about 3 minutes. Dress the lettuce leaves with the olive oil, red wine vinegar, salt and pepper.
- Place the dressed lettuce leaves in the toasted buns and add the lobster meat. Drizzle with the Spicy Mayonnaise and garnish with the chives. Serve with lemon wedges.
- Combine the mayo, Dijon mustard, mustard powder, lemon juice, seafood seasoning and 1 teaspoon water in a bowl. Season with Sriracha and kosher salt.
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- Set up a very large ice bath. In a large pot of boiling water, cook the lobsters until they turn bright red but are not cooked through, about 6 minutes. Drain well and transfer to the ice bath to cool. Drain well.
- Twist the bodies from the lobster tails. Using scissors, cut along the underside of the shells and remove the meat. Halve the tails lengthwise and discard the dark intestines. Crack the claws and knuckles and remove the meat. Cut all the lobster meat into chunks and transfer to a bowl.
- In a medium saucepan, melt 1 stick of the butter with 2 tablespoons of water over moderate heat. Transfer the mixture to a blender. With the machine on, gradually add the remaining cold butter until emulsified. Return the butter to the saucepan and warm over medium heat, then season generously with salt and pepper. Add the lobster meat and cook over moderately low heat, stirring occasionally, until just cooked through, about 5 minutes.
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