Best Lobster Salad Rolls With Grapes Pine Nuts And Tarragon Recipes
WARM LOBSTER ROLLS
Provided by Ina Garten
Time 20m
Yield 6 servings
Number Of Ingredients 8
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.
TARRAGON LOBSTER ROLL
Nilou Motamed, Epicurious Editor-in-Chief, swears by this herb-infused lobster roll recipe inspired by her father-in-law Michael DePorte. When available, Nilou prefers soft-shell lobsters, or shedders, for their easy-to-crack shells (no tools required!) and sweet, tender meat. If you choose soft-shell lobsters, reduce the cooking time by 2 to 3 minutes. She also prefers filtered seawater as a cooking liquid, so if your fishmonger has it available, give it a try! Boiling lobsters in well-salted water is the next best thing.
Provided by Rhoda Boone
Categories Sandwich Mayonnaise Lobster Summer Tarragon Sandwich Theory
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and season generously with salt. Add lobsters head first to water and cook, covered, until shells are bright red and an antennae or leg pulls off easily, 8 to 10 minutes. Crack one open where the tail meets the body of the lobster. The flesh should be firm, white, and opaque. If it is still translucent, then the lobster needs more time to finish cooking. Drain lobsters head down in a colander to release excess liquid.
- When cool enough to handle, crack lobster shells and remove meat from tails, claws, and knuckles. Tear the meat by hand into 1-inch pieces and place in a large bowl.
- In a small bowl, combine the mayonnaise, lemon, celery, tarragon, cayenne, pepper, and 1/4 teaspoon salt. Pour over lobster meat and gently stir until lobster is well coated. Taste and adjust seasoning, adding more mayonnaise if desired. Chill lobster mixture for 15 to 30 minutes.
- Spread cut sides of buns with butter. Heat a large skillet over medium heat and toast buns, buttered side down, until golden brown, about 2 minutes per bun. Fill each bun with lobster mixture and sprinkle with an extra dash cayenne, if desired. Serve immediately.
LOBSTER ROLLS
To be truly authentic, melt a tablespoon of butter in a skillet and toast the outsides of the buns before filling with the cool lobster. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 sandwiches.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster. Serve on rolls.
Nutrition Facts : Calories 354 calories, Fat 12g fat (2g saturated fat), Cholesterol 133mg cholesterol, Sodium 887mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
