WARM LOBSTER ROLLS
Provided by Ina Garten
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
- Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
- Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.
MINI LOBSTER ROLLS
A perfect recipe for hors d'oeuvres, game-day bites, or just a fun way to eat this New England classic!
Provided by TROY RAY
Categories Seafood
Time 30m
Number Of Ingredients 13
Steps:
- 1. In a mixing bowl, mix together lobster, mayonnaise, celery, parsley, chives, salt, mustard, old bay, garlic powder and cayenne. Cover and set aside in refrigerate.
- 2. Split dinner roll on top, resembling a classic lobster roll bun, and place under broiler for a minute or two, to lightly toast.
- 3. Melt butter, and brush inside each roll.
- 4. Place a tablespoon and a half of the lobster filling in each roll. Serve immediately and watch them disappear as quickly as you made them! Enjoy!
MINI LOBSTER ROLLS
Lobster rolls always hit the spot, and this version is especially enjoyable in halved hot dog buns.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 9
Steps:
- Combine lobster, mayonnaise, lemon juice, chives, salt, and Old Bay, and cayenne if desired, in a small bowl.
- Heat butter in a 12-inch skillet over medium-high heat. Working in batches, toast buns until golden brown, about 3 minutes per side, transferring to a paper-towel-lined plate as you work. Fill each bun with 1/4 cup lobster salad.
MINI LOBSTER ROLLS
Provided by Paul Grimes
Time 20m
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Stir together all ingredients, except rolls, with 1/4 teaspoon each of salt and pepper, then chill, covered, until ready to serve.
- Cut down into tops of rolls to split them, but do not cut all the way through, and fill each with 1 rounded tablespoon seafood.
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- Preheat broiler. Place butter in medium bowl. Using garlic press, squeeze in garlic. Blend well; season garlic butter to taste with salt and pepper.
- Spread some garlic butter on each bread round. Arrange bread rounds on rimmed baking sheet and broil until butter starts to brown, rotating sheet for even browning, about 2 minutes. Transfer toasts to platter and cool.
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