Blt Lobster Rolls
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
34
Spice
51
Sweetness
35
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Mayonnaise2 tbsps
Basil (chopped fresh)2 tbsps
Lemon Juice (fresh)2 tbsps
Unsalted Butter1 tbsp
Chives (chopped fresh)Directions:
1
Fill a large pot with about 2 inches of water
2
Add 1 tablespoon salt and bring to a boil
3
Add the lobsters, cover and cook until the shells are bright red, about 10 minutes
4
Remove to a colander using tongs, then rinse under cold water to cool slightly
5
Remove the meat from each lobster: Twist off the claws and tail
6
Remove the flippers at the end of the tail and insert your thumb to force out the meat
7
Crack the claws with the flat side of a knife or a lobster cracker; remove the meat
8
Roughly chop the lobster meat, transfer to a bowl and chill 15 minutes
9
Meanwhile, preheat the oven to 400 degrees F
10
Lay the bacon on a foil-lined baking sheet and bake until browned and crisp, about 15 minutes; drain on paper towels
11
Combine the mayonnaise, chopped celery, basil and lemon juice in a large bowl; set aside
12
Melt the butter in a large skillet over medium heat; add the buns and toast about 2 minutes per side
13
Spread about 1 tablespoon of the herbed mayonnaise in each roll
14
Stir the lobster meat into the remaining mayonnaise and season with salt and pepper
15
Fill each roll with a lettuce leaf, 1 slice of bacon, some lobster salad and a few tomato slices
16
Sprinkle with the celery leaves and chives
17
Crumble the remaining bacon slice and sprinkle on top
18
Photograph by Kana Okada