Tangy Lobster Rolls
Oh the Lobster Roll - nothing says summer quite like you. And with Memorial Day right around the corner, how can you not want to divulge in this summer classic.
With lobster tails spiced and broiled as your base, and fresh and crunchy herbs and veggies, this one will leave you scarfing down every last, tangy bite.
Serves 2-3
Lobster
3-4 lobster tails (thawed)
1 tbsp of garlic powder
1 tbsp paprika
1 tsp sea salt
couple cracks of ground pepper (white is best but black pepper is okay)
4-6 tbsp salted butter (separated, half for lobster, half for bun)
2 to 4 tbsp mayonnaise (this is a purely a preference, start with 2 and if it looks dry, add in more)
1/4 cup thinly sliced celery
1/2 medium chopped green bell pepper
1/4 cup chopped chives
2 tbsp chopped parsley
2 tsp fresh dill
old bay seasoning to taste
hot sauce to taste
French bread or hoagie style buns
2 cups finely shredded butter lettuce
1 lemon (zested and juiced)
Additional items
Food thermometer is a godsend here!
Strong Kitchen shears
Method
Set your oven rack below the highest level so your rack is on the 2md highest available slot. Then preheat your oven on high broil (My high broil setting is 500 F).
Prepare a baking sheet with foil and set aside.
Prepare the lobster tails by using kitchen shears to cut the back all the way from the opening to the tail end. Be careful not to cut into the meat. Devain if necessary and peel back the shell so the meat is exposed. Repeat with remaining lobster tails and place on the prepared baking sheet.
In a small bowl mix the paprika, garlic powder, salt and pepper. Sprinkle enough to cover the meat of the lobster tails. Top with a 1/2 tbsp of butter and place in the oven for 8-9 minutes. Make sure you are not at the top of the oven as the butter may splash and cause a mess on the flame. Check with a meat thermometer and cook until 130F and rising. Note: I usually turn off the broiler and allow it to sit in the residual heat of the oven for an additional 5 minutes until lit gets to 140F and rising
Remove the lobster tails from the oven and allow to cool while you assemble the other ingredients in a bowl.
Combine the celery, bell pepper, herbs, hot sauce, lemon zest and old bay. Stir in the picked lobster meat until well incorporated and then add in your desired amount of mayo. More will make it creamier while less will keep it meats. Adjust with salt, old bay and pepper to taste. Set aside in refrigerator while you prepare the buns.
Reduce the heat of your oven to 350 F. Cut the bread almost all the way through, horizontally, but make sure not to cut all the way through the back. Optional: If the bread is very dense, I usually scoop or cut out a portion of it so it cradles the meat and lettuce nicely. Put butter inside and toast the bread in oven for 10-12 minutes (should be crispy on the outside but not hard).
Toss the shredded lettuce with 1/2 a lemon and prepare to assemble your lobster rolls.
Start by spreading about 1/4 cup of the lobster meat and pile it until you are satisfied. Spritz the other 1/2 of a lemon on the lobster meat and then sprinkle the lettuce on top. Serve with some kettle cooked sour cream and onion chips (dare I say, smoosh the chips in the sandwich or top with lobster meat?) and thoroughly enjoy!
