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Mini Lobster Rolls with herb mayonnaise
Nb persons: 8
Yield: 2
Preparation time:
Total time: 45 minutes
Source: Cuisine At Home
FOR THE ROLLS | |
2 | lobster tails, thawed if frozen (8 oz. each) Lobster tails are more affordable than whole lobster, but feel free to use 1 lb. of shrimp instead. |
3 cups | water |
1 | lemon, zested and juiced (zest reserved) |
1 tsp. | Old Bay seasoning |
5 | hot dog buns, sliced lengthwise and cut into thirds |
3 Tbsp. | unsalted butter, melted |
FOR THE MAYONNAISE | |
1/4 cup | mayonnaise |
2 Tbsp. | each minced celery, fresh chives, tarragon, and parsley |
1 Tbsp. | minced shallots |
2 tsp. | fresh lemon juice |
1/2 tsp. | Old Bay seasoning |
1/4 tsp. | kosher salt |
1/4 tsp. | black pepper |
1/8 tsp. | cayenne pepper |
Skewer each lobster tail lengthwise through center of tail with a wooden skewer to prevent curling during steaming.
Combine water, juice of 1 lemon, and 1 tsp. Old Bay in a large saucepan. Insert steamer basket in pan, bring water to a boil, place the tails in steamer, and cover.
Steam tails 8-10 minutes until shells are red and meat is cooked. Remove tails from pan and cool slightly. Cut shells lengthwise with kitchen shears. Remove skewers and meat; chop meat into chunks.
Preheat broiler with rack 5 inches from the element.
Mix mayonnaise, celery, chives, tarragon, parsley, shallots, 2 tsp. lemon juice, 1/2 tsp. Old Bay, salt, black pepper, and cayenne in a bowl. Fold in lobster meat.
Brush rolls with melted butter and broil until toasted, 1-2 minutes.
Spoon filling onto toasted rolls and garnish with reserved lemon zest.
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