Lobster Rolls
Posted by Nate | Filed under Recipes
So, after sitting in the driveway for a few hours on Yesterday reading Jasper White’s cook book “Lobster at Home” I got inspired to make Lobster rolls for dinner with some matchstick potatoes. So, that’s what was for dinner.
Here is the recipe:
- 1 1/2# Maine Lobster, Boiled for 8 minutes then shucked, chilled and rough chopped
- 1/2 cucumber, peeled, diced without any seeds
- 2 tbls. Mayonnaise
- 1/2 Lemon squeezed
- 1/2 shallot, minced
- 1/2 tbls. Tarragon, minced
- Salt and Pepper
Mix all ingredients and chill. Spread butter on three/four hot dog buns and brown on griddle or non-stick pan. While still hot, add the lobster salad and serve immediately.
To make the matchstick potatoes, use a Japanese mandolin, slice to your desired thickness. Fry at 350 until golden brown.
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- Maine Lobster
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- Matchsticks
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- In the making
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- 1 for her 2 for me!
The rolls were great, warm buttery rolls and creamy lobster salad, hint of lemon and touch of tarragon and you could just taste summer is around the corner. I swear I did not want to eat or drink anything afterwards because I did not want to lose that taste.
Oh, and thank you Jasper for the inspiration!
9 Responses to “Lobster Rolls”
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Oh, I miss lobster rolls! Great post. Thanks! I’ll have to try this at home. Cheers!
Wow — that does look good! I made some lobster lasagna rolls awhile back. Completely different, but they turned out great! Here’s the recipe if you want to try it:
Grilled Lobster Lasagna Rolls with
Creamy Artichoke, Tarragon, Sun-Dried Tomato
and Champagne Sauce
(Serves Four)
8 strips cooked Lasagna Noodles (two rolls per person)
Boil pasta in salted water until al dente and plunge into cold water to stop cooking, drain and gently toss with a little extra virgin olive oil to keep it from sticking – spread out and set aside.
For the Lobster
3 medium sized lobster tails – bottom membrane trimmed and removed.
(2 tails yield about 2 cups chopped lobster for the stuffing. Reserve one cooked tail, sliced down the middle and cut into medallions, to top each dish – yields about 6 medallions per person – 3 for each roll.)
For Basting the Lobster
¼ cup each of extra virgin olive oil and unsalted butter mixed with about ½ tsp. each of:
chopped tarragon
garlic powder
onion powder
paprika
sea salt
white pepper
Juice from one lemon (about ¼ cup)
For the Filling
1 tbsp. unsalted butter
1½ cups course chopped crimini mushrooms (can use shitake, chanterelle, morels, etc.)
1 large shallot – chopped fine
zest of one lemon – grated (about 2 tsp.) Reserve some for garnish.
½ cup champagne (for deglazing)
1½ cups Ricotta Cheese
1 egg – beaten
½ cup chopped Italian Parsley
Salt and white pepper to taste
2 cooked and chopped lobster tails – see above
For the Sauce
1 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
3 cloves pressed garlic (about 1½ tbsp.)
2 8-oz. cans artichoke hearts – drained
1 cup finely diced sun-dried tomatoes
2 tbsp. minced fresh tarragon leaves
1 pint heavy cream
Dash freshly grated nutmeg
Salt and fresh ground white pepper to taste
1½ cups Champagne (sip the rest with your sweetie while making dinner!)
1 cup fresh grated mozzarella cheese – for topping
Garnish with:
chopped toasted pine nuts
lemon zest
parmesan curls (make curls using a potato peeler)
basil leaves – chiffonade
Preheat oven to 350° – position rack to middle shelf in oven. Butter bottom and sides of 8×8 inch baking dish
Heat the butter and oil and ingredients for the basting sauce in the microwave until butter melts (can also be done on the stove, but much easier to nuke it.) Reserve a little of the butter mixture, reheating it just prior to plating, and drizzle it over the lobster medallions.
Cooking the Lobster:
Clean tails by snipping off “belly and legs” with sharp scissors; brush the meat of each tail with butter mixture and grill over hot flame, meat side down, for 5 minutes – turn over and baste the meat with the butter mixture again – cook for another 10-12 minutes or until opaque and shells turn a rosy red. Allow to cool. Remove meat from shells and chop 2 tails into small (about ½ inch) pieces for stuffing – note above for medallions. If you don’t have a grill, lobster can be broiled in oven.
Filling:
In a medium saucepan, heat oil over medium heat and sauté mushrooms, shallots and lemon zest until softened but not brown – about 5 minutes. Deglaze pan with champagne and reduce until mixture is almost dry, about 3-4 minutes.
In a large bowl, beat egg; fold in Ricotta cheese, parsley, salt and white pepper, mushroom mixture and chopped lobster pieces.
Sauce:
Heat large saucepan over medium heat – add butter and oil, heat until butter melts. Stir in garlic and cook just until soft (about 1 minute).
Meanwhile, in food processor, puree artichoke hearts and sun-dried tomato and add to pan. Stir in cream, nutmeg, salt and pepper and cook over medium-low heat for about 15 minutes, stirring often, until mixture has reduced and begins to thicken. Finish with chopped tarragon and champagne and cook for one minute. Sauce can be made ahead of time and added to final assembly when ready.
Assembly:
Coat the bottom of the buttered baking dish with some of the sauce.
On large work surface, spread about ½ cup of filling along the length of each lasagna strip and roll up, jellyroll style. Place each one, seam side down, in baking dish in a single layer. Ladle sauce over pasta, covering completely. Sprinkle mozzarella cheese over top of sauce. Transfer to preheated oven and bake uncovered for approximately 30 minutes, or until brown and bubbly. If necessary, finish under broiler to brown top slightly. Allow to cool about 10 minutes before serving. Serve two rolls per person and top each one with lobster medallions. Drizzle a little reserved butter mixture over lobster medallions
Garnish each dish with some chopped toasted pine nuts, lemon zest, cheese curls and basil.
Suzy, Thanks for the add-on, nice to have other ideas coming.
Looks great..Ill have to add this to the dinner planner.
yum! love lobster rolls! Of course, I am too chicken to cook and pull apart lobster myself so unless I can get my hands on lump fresh lobster meat I have to settle for ordering one when I’m out.
I love lobster and your recipe is inspirational! How do you cook a whole live lobster though? I hv once bought a live lobster at the market and I was going to make lobster bisque with it so they offered to cut them into pieces for me… haha. At home with this live creature, I hv heard that you can put it into the freezer to put her to sleep/coma and then dump it into boiling water so it won’t hv any “feelings” during her cooking stage. Can you advise on this becoz I love to eat lobster and any seasonal food!
Call me inhuman or insensitive but, I just boil water and dump the bug right in the water. Not a big fan however of cutting them up when they are still alive, although I have done it many a times. As I meantion in the port I boil for about 8 minutes and then chill. Once it is chilled I then chuck the meat.
[...] and yesterday we BBQ’ed all day long. Last night I even cooked a bunch of lobster to make my Lobster Rolls with company in town from Texas, they are in for a treat tomorrow [...]
My eyes are rolling back in my head. YUM!!!