Kim’s Kitchen
Lobster Rolls
Lobster is one of my favorite proteins, I can eat it in any type of form or shape or better said in any dish!!! And how many times have I heard you can’t go wrong with lobster, but unfortunately it can be ruined very easily by overcooking it, So in this recipe I will give you a tip in how long to cook lobster to be able to enjoy the true flavor and texture of it’s amazing flavor…
6 Portions / Servings
Ingredients:
32 oz. or 2 Lb. Lobster tails (about 6 - 5 oz each)
Courtbouillon (don’t be intimidated by the name is very easy to make)
6 C water with 1 C White wine, 1 Tbsp Kosher Salt, 1 Tbsp Black Peppercorns, 2 ea Bay Leaves and 2 sprigs of Thyme.
Sauce
¼ C Celery chopped fine
2 Tbsp Lemon Juice
1 Tbsp Green Onions Chopped (green part only)
¼ C Mayo
1 pinch of Cayenne or Creole seasoning
6 each Potato Hot Dog Buns (or bread of your choice, I love it with croissants too)
1-2 Tbsp butter and a pinch of salt if butter is not salted.
Instruction:
Put all of the Courtboullion ingredients and bring to a boil.
Cook lobsters in Courtboullion, 5 min, take of heat and let sit 10 min. Running them in cold ice water to cool. While lobsters are cooling start the sauce.
Once lobster is cooled, take out of shell (making sure you take the center vein out and discard) cut in big chuncks and mix with the sauce.
Let it rest in fridge for a minimum of 1 hour.
When ready to serve melt butter with salt or salted butter and put the inside of bun face down on a skillet, and toast until golden. Fill the bread with the lobster mix and enjoy!!!
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