Classic Lobster Rolls With Lemon Aioli Recipe 465 Recipes

LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER

Lobster Rolls with Lemon Vinaigrette and Garlic Butter image

Provided by Kay Chun

Categories Garlic Fourth of July Backyard BBQ Dinner Lunch Lobster Summer Grill Grill/Barbecue Butter Lemon Juice Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

4 (1 1/4-to 1 1/2-pounds) live lobsters
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup thinly sliced scallions
1/4 cup finely chopped peeled celery
1/4 cup celery leaves
1/4 cup chopped flat-leaf parsley
1/2 stick unsalted butter
3 garlic cloves, smashed
6 hot dog buns, preferably top-split
Accompaniment: lemon wedges

Steps:

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
Fill buns with lobster.

CLASSIC LOBSTER ROLLS WITH LEMON AIOLI RECIPE - (4.6/5)

Classic Lobster Rolls With Lemon Aioli Recipe - (4.6/5) image

Provided by shauna

Number Of Ingredients 13

Ingredients

1/4 C. Mayonnaise
1 Stalk Celery, finely chopped
1 Tbsp. Freshly Squeezed Lemon Juice
1 Sm. Garlic Clove, minced
2 tsp. Dijon Mustard
1/2 tsp. Sea Salt
Freshly Ground Black Pepper To Taste
2 C. Cooked Lobster Meat, roughly chopped
1 Tbsp. Butter (at room temp)
4 Top-Split New England Style Rolls
Boston Lettuce, rinsed & patted dry
Potato Chips
Dill Pickle Spears

Steps:

In a lg. bowl, mix together mayo, celery, lemon juice, garlic, mustard, salt & pepper to taste. Using a rubber spatula, gently mix in lobster till well coated. Refrigerate for at least 1 hr. Just before serving, heat a lg. skillet over med heat. Add 1/2 Tbsp. butter & melt till it foams. Working with 2 rolls at a time, add to skillet with the insides down, pressing with spatula to get them extra crispy. Flip rolls to toast exterior in the same manner. Repeat with remaining butter & rolls. Line toasted buns with a lettuce leaf, then pile in lobster mixture. Serve with chips & a spear of dill pickle.

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