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 | |||
|---|---|---|---|
| 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 | |
|---|---|
| 1 | Pot for steaming |
| 1 | Griddle on medium high |
| Directions | |
|---|---|
| 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! |