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Here's how I made them:
I boiled the 2 lobster tails in water until they turned dark red/orange (maybe 5-10 minutes). Mine were frozen so it took upwards to 10 minutes. Then I cracked the shell and pulled out all the meat. I chopped it up and put it in a bowl to cool.
The biggest thing here in Colorado is that we don't have the traditional lobster roll buns so you have to be innovative. I got some unsliced hoagie rolls. I sliced off the tops and bottoms to expose the inside.
Then, I cut a slit in the side but not all the way through.
Next, I buttered each flat side and toasted them on my cast iron cooktop until they were crispy golden brown.
After the lobster had cooled off, I made the lobster salad for the stuffing.
Lobster Rolls
serves 4
1 1/2 cups of chopped lobster meat
1/2 cup mayo
2 t fresh lemon juice
1/2 cup finely chopped celery
1/4 cup chopped green onion
1 t chopped fresh tarragon
dash Tabasco
salt & pepper to taste
hoagie rolls
lettuce
Mix all the lobster stuffing ingredients above and then toast the rolls according to directions above. I stuffed my bun with the lettuce and topped it with my lobster salad.
It was really amazing.
Bon Appetit!
It's enjoyable to learn more and more from your blog. Thanks for sharing.
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