LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER RECIPE | EPICURIOUS.COM
Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure
- .
- Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining
- lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
- Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
- Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
- Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
- Fill buns with lobster.
- Cooks' notes:
- Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
- Buns can be grilled in a lightly oiled
- hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.
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