Lobster Rolls With Lemon Vinaigrette And Garlic Butter Recipes

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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

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.

CONNECTICUT-STYLE LOBSTER ROLLS WITH BUTTER



Connecticut-Style Lobster Rolls With Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 0

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. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm.

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