Lobster Sliders Recipes

CRABBY LOBSTER SLIDERS

Steps:

• For the lobster: Prepare an ice water bath and set aside. Place the lobster in a pot and cover with the beer. Add the garlic and lemon and bring to a boil. Boil until the lobster shell turns a reddish color, 8 to 10 minutes. Immediately put the lobster into the ice bath to cool for approximately 5 minutes. Remove the lobster meat from the shell and chop into small chunks.
• For the crab and lobster mixture: Over medium-high heat in a saute pan, saute the olive oil, shallots and garlic until the shallots become slightly caramelized. Add the peppers. Add the crab and lobster to the pan and continue to saute, about 5 minutes. Add the Creole and seafood seasoning and finish with a squeeze of lemon juice.
• For the breadcrumb mixture: In a large mixing bowl, combine the breadcrumbs, peppers, basil, thyme, dill, black pepper, cayenne, nutmeg and salt. Add the crab and lobster mixture from saute pan and mix together. Add the half-and-half, Parmigiano-Reggiano and eggs and mix to combine. Form the mixture into 8 patties and refrigerate for a minimum of 1 hour.
• For the sauce: Mix together the Thai chili sauce, mayonnaise and red pepper flakes in a bowl until combined.
• Heat some oil in a frying pan over medium-high heat. Fry the crabby lobster patties on each side until golden brown, about 4 minutes per side.
• Place the crabby lobster patties on the buns and top with the sauce and some arugula or spinach.

LOBSTER SLIDERS

Steps:

• To remove the lobster meat, twist off the claws from the body. Using a lobster cracker or mallet, break the shell on each claw and remove the meat. Using a large, sharp knife, cut the lobster in half lengthwise from the head to the tail. Discard the black vein that runs the length of the body, and discard the small sand sac at the base of the head. Remove the meat from the body and tail. Twist off the small legs where they join the body to check for other chunks of meat. Chop the lobster meat into 1/2-inch pieces.
• In a bowl, combine the lobster meat, mayonnaise, crème fraîche, celery, shallot, cornichons, tarragon and lemon zest. Stir gently to blend and season with salt and pepper. Refrigerate until ready to use.
• Heat a large fry pan over medium heat. Butter the cut side of each roll. Place the rolls, buttered side down, in the pan and toast until lightly golden, about 1 minute. Transfer the rolls to a work surface and spoon about 3 Tbs. lobster mixture on the bottom half of each roll. Add a few leaves of Bibb lettuce. Top with the remaining roll halves, secure with a toothpick if you like and serve immediately.