Skip to main content

Lobster Roll

Welcome back! 
Today, we have a delicious recipe for a Northeastern classic: the Lobster Roll! These sandwiches are a great way to enjoy lobster by putting it in a convenient-to-eat dish that really highlights the flavor of the star ingredient. There are actually two main types of lobster rolls: one from Maine and one from Connecticut, featuring two types of lobster preparation. The Maine variation dresses the lobster in just mayo while the Connecticut one uses melted butter; we, on the other hand, decided to incorporate both into our recipe - and it tastes great!

Lobster Roll


Makes about 4 lobster rolls

Ingredients:

  • 1 pound lobster tails
  • 2 tablespoons butter
  • 1/4 cup mayo
  • 1/4 cup celery, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon chives, chopped
  • A pinch salt
  • A pinch ground black pepper
  • 4 brioche hot dog buns

Directions:

  1. In a bowl, mix the mayo, celery, lemon juice, chives, salt, and black pepper.
  2. Cook the lobster tails by steaming. You want to cook about one minute per ounce; each of our tails was four ounces (4 four-ounce tails), so we cooked them for four minutes.
  3. Set the lobster into cold water to prevent over-cooking. Remove the shell and chop into chunks.
  4. In a pan, melt the butter.
  5. Add in the lobster chunks and cook for 2-3 minutes to heat the lobster again and get them buttered up.
  6. Transfer the lobster (but not the remaining butter) to the bowl with the mayo-based sauce and mix.
  7. Lightly toast the buns.
  8. Scoop the lobster mixture into the buns.
  9. Garnish with some more chopped chives and serve!
It seems like a pretty simple sandwich, just lobster in bread, but the rich fullness of the lobster flavor makes the dish seem really complete. Plus, it's quite refreshing to eat with the crisp celery and acidity from the lemon balancing out the heavier component of mayo in the sauce. Some recipes will also add a leaf or two of lettuce to the sandwich underneath the lobster which may also help to balance the flavors, but it's great either way. These lobster rolls are also commonly paired with some chips or fries as a side for a more complete meal.

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...
Post a Comment
Read more

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Habanero Salsa

Welcome back!  Today, we have a fiery Habanero Salsa! Salsa is deceptively easy to make - just chop up a few ingredients and put it through a food processor - and if you do it yourself, you're able to get it to exactly the right consistency and flavor that you want. In this case, we were able to concoct a devilishly spicy salsa with a fresh habanero. Plus, this is so much fresher than the store-bought variety of salsa! Habanero Salsa Ingredients: 3 medium tomatoes (or Roma tomatoes), deseeded 1/4 small red onion 1 jalapeno 1 habanero Cilantro 1 tablespoon lime juice Pinch of salt Directions: Chop the tomatoes, onion, jalapeno, and habanero into rough chunks - not diced. Cut the cilantro so that there aren't any long stems. Add the chopped ingredients into a food processor along with the lime juice and salt. Pulse until the desired consistency is reached. This salsa is great by itself but it also is an amazing way to add an extra kick to guacamole or some Brisket Queso, and of ...
Post a Comment
Read more