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!
|Mise en Place|
|2-4 tbs||Mayo||4 4oz||Lobster tails|
|1/2 stalk||Celery, thinly sliced||2 brioche||hotdog buns, uncut|
|1 tbs||Lemon juice|
|4 tbs||Butter, melted|
|1 tsp||Kosher salt|
|1||Pot for steaming|
|1||Griddle on medium high|
|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!|
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