Lobster Rolls With Curry Mayonnaise Recipes

MAINE-STYLE LOBSTER ROLLS WITH MAYONNAISE

Steps:

• Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop; chill the meat. Mix 1/3 cup mayonnaise, 1/4 cup diced celery, and the zest and juice of 1 lemon in a bowl. Stir in the chilled lobster meat and season with salt. Divide among 4 split-top hot dog buns and top with celery leaves.

LOBSTER WITH MAYONNAISE

Steps:

• Fill a pan with lukewarm water and place over high heat. Place the lobster in the pan and cover. Once the water has come to the boil, cook the lobster for ten minutes or until it no longer has any blue hue and has turned a deep red-orange color. Remove the lobster from the pan and leave to cool.
• Once cool you can prepare the lobster in the traditional manner: with a sharp knife make an incision at the point where the head joins the body and cut down the length of the lobster towards the tail. Make sure that you have cut right the way through the body. Now turn the lobster 180 degrees and cut from the original incision back through the head. With you fingers gradually prise the shell apart so that it falls into two halves. Remove the front claws and set aside. With your index finger prise the meat out of the shell (trying to keep it in one piece, again working from the tail upwards. Replace the meat in the shell (this process makes it easier for your guests to keep their fingers clean) and repeat with the second half. Using a cleaver or hammer crack both sides of the claws. Remove the surrounding shell and extract the meat in a single piece. Arrange the two halves of lobster on a plate together with the claw meat and serve with mayonnaise, which you can make in the following way:
• Put eggs, mustard, pinch of salt, grinding of pepper and a small squeeze of lemon juice/vinegar in a basin and beat well with a wooden spoon, beater or whisk. Start adding the oil, drop by drop to begin with, stirring all the time. When the mixture starts to emulsify you may add more oil in steady dribblets but keep stirring until you get the required jelly-like substance, which is the consistency that proper mayonnaise should be. Finally test for more seasoning. Refrigerate until ready to use.

CURRIED LOBSTER ROLLS

Steps:

• For the curry mayonnaise: Heat the oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds, then add the curry powder and cook for 1 minute, stirring constantly. Add 1 cup water and cook until it reduces and the spices cook out, about 5 minutes. Transfer to a medium bowl and let cool slightly.
• Add the mayonnaise, lime zest and lime juice to the cooled onions. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
• For the rolls: Heat a charcoal or gas grill to medium-high for direct and indirect grilling. Brush the cut side of the lobsters with oil and sprinkle with salt and pepper. Grill, cut-side down, until lightly golden brown. Flip and continue grilling until the lobsters are just cooked through, about 5 minutes. Remove the meat from the tails and claws and chop. Fold the lobster, green onions, celery and dill into the cooled curried mayonnaise. Mound in the toasted hot dog buns and serve immediately.

LOBSTER ROLLS WITH CURRIED MAYONNAISE

Steps:

• Heat a medium saute pan on the grill or side burner over high heat. Add the olive oil, onions and garlic and cook until soft. Add the curry powder, lower the heat to medium and cook for 10 minutes. Remove from the heat and let cool to room temperature. Combine the curry mixture, mayonnaise, and lime juice a food processor and blend until smooth. Season with salt and pepper. Refrigerate for at least 2 hours.;
• Combine the lobster, celery, bell peppers, onion, mayonnaise and cilantro in a large bowl and season with salt and pepper. Split the rolls and brush with butter. Grill, split-side down, until golden brown, about 30 seconds. Fill the rolls with the lobster salad and arrange on a serving platter.
• ** Boil the lobsters until cooked 3/4 of the way in a pot of salted water on the grill. Remove and split in half. Brush with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, cut side down until just cooked through. Remove the meat and coarsely chop.