Lobsta! Lobsta! Lobsta!
Lobster rolls are as easy as it gets. The only intimidating part is getting the meat out of tail, and its not that intimidating. I use scissors to cut along the shell and crack it open from there. YMMV.
We don’t get the traditional split top buns here in southern california, so i improvise. If you do in your area, use em!
Serves 2.
Mise en Place | |||
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Staples | Meats | ||
2-4 tbs | Mayo | 4 4oz | Lobster tails |
1 tsp | capers | Bread | |
1/2 stalk | Celery, thinly sliced | 2 brioche | hotdog buns, uncut |
1 tbs | Lemon juice | ||
4 tbs | Butter, melted | ||
1 tsp | Kosher salt |
Equipment | |
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1 | Pot for steaming |
1 | Griddle on medium high |
Directions | |
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Step | Action |
1 | Steam lobster tails 6 minutes, evac and let cool |
2 | Meanwhile, slice sides off brioche, and cut top |
3 | Using a pastry brush, butter sides of brioche |
4 | Brown sides of buns, when golden brown, set aside |
5 | Remove meat from tails, place into a bowl |
6 | Add 2 tbs mayo, lemon juice, capers, celery, and salt to the lobster, fold to combine |
7 | If to dry, add more mayo |
8 | Evenly divide meat amongst buns |
9 | Pretend you are in maine and eat! |
Categories: Sandwich