Lobster Roll

Name: Lobster Roll
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoon black peppercorns; 1 Tbsp Dijon mustard; 1 Tbsp chopped fresh chives; 1 sprig fresh tarragon; 1 sprig fresh thyme; 118 milliliters half-and-half; 4 brioche hot dog buns; 1 Dash hot sauce, such as Tabasco; 4 servings Kosher salt; 1 teaspoon lemon juice; 4 servings Lemon juice; 2 lemons, quartered; 3 kilograms lobsters each); 1 Tbsp whole-fat yogurt; 59 milliliters mayo; 1 teaspoons dried mustard, such as Colemans Mustard Powder; 4 servings Salted butter, as needed to toast the buns; 1 large shallot, chopped; 454 grams cold sweet cream butter, medium dice; 59 milliliters tarragon vinegar; 237 milliliters white wine

Lobster Roll is a pescatarian main course. One serving contains 1335 calories, 39g of protein, and 114g of fat. This recipe serves 4. A mixture of cream butter, shallot, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the mayo you could follow this main course with the Super! Peanut Butter Brownies Made Lighter as a dessert. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

For the lobster sauce: In a medium saucepan over medium-high heat, reduce the white wine and tarragon vinegar with the peppercorns, shallots, bay leaf, tarragon and thyme until the mixture is nearly dry, about 10 minutes.

Ingredients you will need

Tarragon Vinegar

Peppercorns

White Wine

Bay Leaves

Shallot

Tarragon

Lobster

Sauce

Thyme

Equipment you will use

Sauce Pan

Add the half-and-half and reduce by two-thirds, about 5 minutes.

Decrease the heat to low and whisk in the butter, chunk by chunk, stirring vigorously until each piece is nearly melted.

Ingredients you will need

Butter

Equipment you will use

Whisk

Remove the lobster sauce from the heat and season it with lemon juice and salt. Strain the lobster sauce through a fine mesh chinois. Hold the lobster sauce warm in a saucepan over very low heat until the lobster meat is ready.

Ingredients you will need

Lobster

Lemon Juice

Sauce

Salt

Equipment you will use

Sauce Pan

For the lobsters: Bring a large pot of salted water to the boil. Prepare a bath of icy water. Kill the lobsters by placing them on their backs on a cutting board and inserting a knife tip into their heads between the antennae. Drop the lobsters in the boiling water for 20 seconds and immediately shock them in the ice bath to stop the cooking. Extract the tail, claw and knuckle meat from the lobsters. The meat will still be translucent and raw.

Ingredients you will need

Lobster

Extract

Water

Meat

Ice

Equipment you will use

Cutting Board

Knife

Pot

Remove the mud line from the tails and dice the tail meat into bite-size chunks.

Ingredients you will need

Meat

Add the lobster meat to the lobster sauce. Very slowly warm the meat until it is just barely cooked through. Be sure to agitate the pan frequently to prevent the lobster sauce from breaking. If it does start to break, sprinkle it with a few drops of cold water and take it off the heat for a moment.

Ingredients you will need

Lobster

Sauce

Water

Meat

Equipment you will use

Frying Pan

For the lobster rolls: In a saute pan, toast the sides of the buns with butter until crispy and golden. Spoon the cooked lobster meat into the prepared buns.

Ingredients you will need

Lobster

Butter

Roll

Toast

Equipment you will use

Frying Pan

Add as much lobster sauce as desired.

Ingredients you will need

Lobster

Sauce

Drizzle the lobster rolls with Mayo Mustard, drizzle with yogurt and sprinkle liberally with chives.

Ingredients you will need

Lobster

Mustard

Chives

Yogurt

Roll

Mayonnaise

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Combine the dried mustard with 1 1/2 teaspoons water and lemon juice.

Ingredients you will need

Lemon Juice

Mustard

Water

Whisk in the mayo, Dijon, hot sauce and salt to taste.

Ingredients you will need

Hot Sauce

Mayonnaise

Salt

Equipment you will use

Whisk

Equipment

Recommended wine: Chablis, Chardonnay

Lobster on the menu? Try pairing with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Samuel Billaud Chablis Premier Cru Les Vaillons Vieilles Vignes with a 4.7 out of 5 star rating seems like a good match. It costs about 33 dollars per bottle.