Lobster Roll

Lobster Roll

Ingredients:

For lobster salad

  • 1 lobster, about 1 1/2 - 2 lb (0.75 - 1 kg);
  • 1/4 red onion, peel and thinly slice;
  • 1 tablespoon parsley, coarsely chop;
  • 6 - 7 cornichons, slice;
  • 1/2 teaspoon lemon zest;
  • 1/2 tablespoon lemon juice;
  • 1 tablespoon mayonnaise.

For rolls

  • 2 rolls, split lengthwise;
  • 1 1/2 tablespoons unsalted butter, room temperature;
  • Sea salt, adjust for taste.

Recipe:

Serving for 2

For lobster salad

  1. Clean lobster, place in boiling water for 9 - 11 minutes, depend on the size of the lobster;
  2. Take it out, set aside to cool;
  3. Shell lobster, take off head, discard the mouth (a small pocket), it might content sand;
  4. Separate tail and claws meat from leg meat;
  5. Cut tail and claw meat to big pieces;
  6. The shells, roe and tomalley can be use for sauce or soup;
  7. Place red onion, parsley and cornichons in to a big bowl;
  8. Add in lobster meat;
  9. Top with lemon zest and lemon juice;
  10. Mix with mayonnaise;
  11. Add sea salt, adjust for taste;
  12. Place this back in the refrigerator.

For rolls

  1. Melt butter in a sauté pan over medium heat;
  2. Roll the rolls in the butter until butter is absorbed and the rolls are crispy;
  3. Stuff rolls with lobster salad, serve immediately.

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