Best Curried Lobster Rolls Recipes

Lobster Rolls with Curried Mayonnaise image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 small Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
3 tablespoons good quality curry powder
2 cups good quality mayonnaise
2 tablespoons fresh lime juice
Salt and freshly ground pepper
*3 cups grilled lobster meat, from 2 (3 pound) lobsters
1 large stalk celery, cut into 1/4-inch thick slices
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper
1 red onion, finely chopped
2 cups Curried Mayonnaise
1/4 cup finely chopped cilantro
Salt and freshly ground pepper
8 good quality hot dog or hamburger buns
1 stick unsalted butter, at room temperature

Steps:

Heat a medium saute pan on the grill or side burner over high heat. Add the olive oil, onions and garlic and cook until soft. Add the curry powder, lower the heat to medium and cook for 10 minutes. Remove from the heat and let cool to room temperature. Combine the curry mixture, mayonnaise, and lime juice a food processor and blend until smooth. Season with salt and pepper. Refrigerate for at least 2 hours.;
Combine the lobster, celery, bell peppers, onion, mayonnaise and cilantro in a large bowl and season with salt and pepper. Split the rolls and brush with butter. Grill, split-side down, until golden brown, about 30 seconds. Fill the rolls with the lobster salad and arrange on a serving platter.
** Boil the lobsters until cooked 3/4 of the way in a pot of salted water on the grill. Remove and split in half. Brush with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, cut side down until just cooked through. Remove the meat and coarsely chop.

Curried Lobster Rolls image

Provided by Bobby Flay

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons canola oil
1/2 small Spanish onion, finely diced
1 clove garlic, finely chopped
1 1/2 tablespoons mild curry
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 1/2 cup prepared mayonnaise
1 fresh lime, zested and juiced
Two 2 pound whole lobsters, par cooked (12 minutes in boiling salted water), put in ice bath and split lengthwise
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 green onions (green and pale green part), thinly sliced
1 large stalk celery, finely diced
3 tablespoons finely chopped fresh dill
6 hot dog buns, toasted

Steps:

For the curry mayonnaise: Heat the oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds, then add the curry powder and cook for 1 minute, stirring constantly. Add 1 cup water and cook until it reduces and the spices cook out, about 5 minutes. Transfer to a medium bowl and let cool slightly.
Add the mayonnaise, lime zest and lime juice to the cooled onions. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
For the rolls: Heat a charcoal or gas grill to medium-high for direct and indirect grilling. Brush the cut side of the lobsters with oil and sprinkle with salt and pepper. Grill, cut-side down, until lightly golden brown. Flip and continue grilling until the lobsters are just cooked through, about 5 minutes. Remove the meat from the tails and claws and chop. Fold the lobster, green onions, celery and dill into the cooled curried mayonnaise. Mound in the toasted hot dog buns and serve immediately.