Deluxe Lobster and Potato Chip Rolls Tuesday, Feb 12 2013 

ACTIVE: 30 MIN; TOTAL: 1 HR 30 MIN; 6 SERVINGS

1 cup mayonnaise
1 celery rib, finely diced
2 garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco
2 tablespoons snipped chives, plus more for garnish
Kosher salt
Three 1 1/4-pound live lobsters or 1 1/4 pounds cooked lobster meat
2 tablespoons unsalted butter
6 brioche hot dog buns
One 4-ounce bag potato chips

In a bowl, whisk the mayonnaise, celery, garlic, lemon juice, Worcestershire, Tabasco and the 2 tablespoons of chives; season with salt. Refrigerate until chilled.

Bring a very large pot of water to a boil and fill a large bowl with ice water. Add the lobsters to the boiling water, head first. Cover and cook until they’re bright red, about 8 minutes. Transfer the lobsters to the ice water to stop the cooking. Drain the lobsters.

Twist off the lobster claws, knuckles and tails. Crack the claws and knuckles and remove the meat. Using kitchen scissors, cut along the underside of the tail shells and remove the meat. Discard the dark intestinal vein running lengthwise down each tail. Chop the lobster meat into 1/2-inch pieces and fold them into the dressing. Refrigerate until chilled, about 1 hour.

Meanwhile, melt the butter on a large griddle or in a large skillet. Add the closed buns and toast the outsides over high heat, turning frequently, until lightly browned, about 3 minutes. Transfer the buns to a platter, split the tops and fill with the lobster salad. Tuck the potato chips into the rolls, garnish with chives and serve.

By Vinny Dotolo and Jon Shook Page 46, July 2011 Food and Wine

Advertisements

Lobster Salad Rolls with Shaved Fennel and Citrus Thursday, May 31 2012 

3 cups coarsely chopped cooked lobster meat (about 3 [1 1/4-pound] lobsters)
3 tablespoons canola mayonnaise
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt, divided
2 cups thinly sliced fennel bulb (about 1 medium)
1/2 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon rice wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
Cooking spray
6 (1 1/2-ounce) hot dog buns
Preparation

1. Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.
2. Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add buns to pan; cook 2 minutes on each side or until lightly browned. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.

Calories 238; Fat 6.2g (sat 0.8g, mono 3g, poly 1.9g); Protein 19.4g; Carb 24.9g; Fiber 1.9g; Chol 52mg; Iron 1.9mg; Sodium 699mg; Calc 120mg

Cooking Light, July 2010, page 30

20120530-215128.jpg

Picnic-Perfect Lobster Rolls Wednesday, Oct 26 2011 

Hands-on time. 12 min. Total time. 1 hr 12 min.

1/3 cup chopped celery
1/2 teaspoon grated lemon rind
2 tablespoons chopped green onions
1 tablespoon finely chopped fresh tarragon
3 tablespoons canola mayonnaise
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3/4 pound lobster meat, steamed and chopped
4 (1 1/2-ounce) New England-style hot dog buns, toasted

Combine first 11 ingredients in a large bowl, stirring well; cover and chill at least 1 hour. Divide lobster mixture evenly among buns. Yield: 4 servings (serving size: 1 sandwich).

CALORIES 284; FAT 10.3g (sat 0.8g, mono 4.9g, poly 2.7g); PROTEIN 21.7g; CARB 22.4g; FIBER 0.3g; CHOL 65mg; IRON 1.5mg; SODIUM 731mg; CALC 61mg

Page 22 COOKING LIGHT JULY 2011

Simple Lobster Risotto Tuesday, Mar 8 2011 

Hands-on time: 39 min   Total time:1 hr. 3 min    

INGREDIENTS
1 cup uncooked Arborio rice or other medium-grain rice
3/4 cup frozen green peas, thawed
4 cups fat-free, lower-sodium chicken broth
3 (5-ounce) American lobster tails
3 tablespoons butter, divided

Directions: Bring broth and 11/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.

Yield: 4 servings (serving size: 1 cup)

Recipe by Marge Perry
Cooking Light January/February 2011, page 184

%d bloggers like this: