Lobster Rolls
Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017
Not that there is ever leftover lobster, but if you run into this problem lobster rolls are perfect way to use that extra meat.
Ingredients
1 cup cooked lobster meat or 3-4 tails
2 tablespoons store bought or homemade mayonnaise
1/2 lemon - freshly squeezed juice
1/2 teaspoon grated lemon zest
1 tablespoon minced chives
1 tablespoon very finely chopped scallion
Salt and freshly ground black pepper
1 tablespoon unsalted butter
3 Panini buns or sub buns (you can substitute 2 hot dog rolls if you must)
Directions
- Boil tails for 5-8 minutes (1 minute per oz)
- Using tongs, remove the lobster from the boiling water and transfer to a bowl of icy water to cool down
- When the lobster is cool enough to handle, separate the lobster tail from the body. Using a fork, remove the tail meat. Using a cracker, the flat side of a chef's knife, or the bottom of a heavy skillet. Coarsely chop the lobster tail and claw meat.
- In a bowl, mix the mayonnaise (using a little more or less, depending on how creamy you like it), lemon juice and zest, chives, scallion, just a touch of salt, and pepper to taste. Fold in the lobster meat. Taste and adjust the seasoning accordingly. Cover and refrigerate. (You can make the salad ahead of time, but refrigerate it for no more than 3 to 4 hours.)
Inspiration: Leite's Culinaria
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