Monday, June 23, 2014

Lobster Roll recipes


Lobster Roll




How to cook the lobster roll recipe for four:Two 1 1/2 pound steamed lobsters meat removed from shells

Colossal Live Lobster 5-6 lbs.



Colossal five to six pound live lobster. Includes a steel cracker, fork, wetnap, and bib wrapped in a fine red and white checkered napkin.


Colossal five to six pound live lobster. Includes a steel cracker, fork, wetnap, and bib wrapped in a fine red and white checkered napkin.

1 tablespoon lemon zest
1/2 teaspoon freshly ground black pepper1 tablespoon finely chopped fresh basil1 tablespoon finely chopped fresh chives1 teaspoon coarse sea salt3 tablespoons homemade or store-bought mayonnaise2 tablespoons unsalted butter, melted4 lobster rolls, split8 cherry tomatoes, minced1 pinch Old Bay (you cannot forget this!)
Chop the lobster tail into 1/2-inch pieces and the claws in quarters and place in a large bowl. Combine it with the lemon zest, pepper, basil, chives, salt and mayonnaise. Stir until well combined. Let the lobster mixture marinate in the refrigerator for 30 minutes.

Meanwhile, butter the split rolls and toast them in a 350° degree oven until golden brown. Divide the lobster salad among the rolls. Sprinkle them with the cherry tomatoes and a pinch of old bay. Serve immediately.
Lobster Roll from Martha’s Vineyard
Makes 4 servingsTwo 1 1/2 pound steamed lobsters, meat removed from shells1 tablespoon finely chopped fresh chervil1 tablespoon finely chopped fresh tarragon1 tablespoon finely chopped fresh thyme1 tablespoon lemon zest1 tablespoon lemon juice1 small shallot, finely diced and sautéed
Optional: 1/4 cup finely chopped celery1/4 cup olive oil1 teaspoon gray sea salt3 turns freshly ground black pepper4 lobster rolls, split1 bunch watercress, rinsed and dried


Barbecue Lobster Tails Four Pack


barbecue lobster tails are made from only hard-shell North Atlantic lobster tails with maximum meat content.

Maine Love Shack for two




Chop the lobster meat from the body into 1/2-inch pieces and place in a large bowl. Cut the claw meat in half so that is remains in big chunks. Add in chervil, tarragon, thyme, lemon zest, lemon juice, shallots, celery (optional), olive oil, salt and pepper.

Toss until the meat is thoroughly coated. Cover with plastic wrap and place in the refrigerator to marinate for 15 minutes. Remove the lobster meat and divide it into four portions. Tuck the lobster meat and watercress into the lobster roll and serve immediately.

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