LOBSTER WRAP
Steps:
- In a medium bowl, combine lobster, tomato, avocado and Caesar dressing. Mix together, adding salt, pepper, and lemon juice. Set aside. Blanch several whole chives by dropping in boiling water for 10 seconds. Slice tortillas into 1/4's with knife. Roll each tortilla quarter into a cone shape. Secure by tying blanched chive like a string around cone. Scoop lobster mixture generously into cone, filling up to top. Adorn opening of each cone with freshly chopped lettuce.
LOBSTER ROLL LETTUCE WRAPS WITH BRIOCHE CRUMBLES
A healthy spin on the classic Lobster Roll with all the same great flavor - wraps instead of rolls, topped with a buttery, golden brioche crumble.
Provided by CaliGirl Cooking
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- First, cook the lobster. To pop the meat out of the shell, take kitchen shears and cut a slit down each tail's "spine." Then, using thumbs (one on each side) gently pull the shell apart and slide the meat away from the shell, eventually setting it on top of the empty shell. Skewer each tail with a wooden skewer (see photos above.)
- Set a large steamer pot on the stove with water. Add garlic cloves and bring water to a boil. Once water is boiling, add lobster tails to steamer basket (you may have to work in batches.) Place lid over steamer pot and cook lobster for about 10-15 minutes, or until no longer translucent and cooked through. Using tongs, remove from pot and let cool.
- Next, make the brioche crumbles. In a medium sauté pan, melt butter over medium heat. Once butter is melted, add brioche crumbles and parsley and stir to coat. Continue cooking and stirring occasionally to get a uniform golden toast on all pieces. Remove from pan and let cool.
- Once lobster is cool, pull meat off of shell and dice into small pieces. Place lobster meat in a bowl with yogurt, tarragon, garlic, salt and lemon juice. Stir to combine. For best results, place this lobster salad in the refrigerator for about 30 minutes to allow the flavors to meld.
- Once salad is cool, arrange a platter of large, sturdy lettuce leaves. Serve salad and crumbles in separate bowls so guests can make their own wraps. Have them place a scoop of lobster salad on the lettuce, top with brioche crumbles and enjoy!
Nutrition Facts : Carbohydrate 57 g, Protein 26 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 298 mg, Sodium 1011 mg, Fiber 1 g, Sugar 1 g, Calories 627 kcal, ServingSize 1 serving
LOBSTER LETTUCE WRAPS
These lobster lettuce wraps are light and delicious, quick and easy, perfect for a quick meal!
Provided by Freda Dias
Categories Entree
Time 10m
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine all the above ingredients and mix well, check for seasonings and adjust as per desired taste.
- Scoop out the mixture over lettuce leaves, wrap and enjoy!
LOBSTER WRAPS
First prize winner at the Maine Lobster Festival in Rockland. Great for picnics, recipe courtesy of Jessica Yankura.
Provided by Julie Bs Hive
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the cooked lobster meat into chunks. Divide lobster and cheese evenly over tortillas and place 2 sprigs of cilantro on each. Sprinkle with lime juice and roll the filled tortillas.
- Wrap the tortillas in aluminum foil and warm on a grill or in a microwave over. Serve lobster wraps with your favorite salsa.
Nutrition Facts : Calories 499.1, Fat 22.9, SaturatedFat 12.2, Cholesterol 106.6, Sodium 1078.8, Carbohydrate 37.7, Fiber 2.3, Sugar 2, Protein 34
CHIPOTLE LOBSTER AVOCADO WRAP RECIPE
Grab this tasty Chipotle Lobster Avocado Wrap made with avocado and mayo dressing over a bed of greens on a whole wheat tortilla. Perfect for light lunch!
Provided by Teresa Garrett
Categories Wrap
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Chop the lobster meat into small pieces.
- In a medium bowl, combine the light mayonnaise, yogurt, chipotle pepper, green onion, and cilantro.
- Add the lobster, then squeeze the lemon juice over the lobster and mix well.
- Place 2 lettuce leaves over each wrap. Top with about ⅓ cup of the lobster salad and ¼ of the avocado.
- Wrap by folding the edges in slightly and slice diagonally.
Nutrition Facts : Carbohydrate 18.59g, Cholesterol 82.21mg, Fat 12.86g, Fiber 5.46g, Protein 14.08g, SaturatedFat 2.12g, ServingSize 4.00, Sodium 565.35mg, Sugar 0.00, UnsaturatedFat 6.08g
LOBSTER ROLL LETTUCE WRAPS
A super simple recipe for lobster rolls lightened up by using lettuce wraps instead of bread.
Provided by Jennifer Tammy
Categories Recipes
Time 10m
Number Of Ingredients 9
Steps:
- To cook the lobster meat, melt 1/4 cup of butter with 2 Tablespoons of water.
- Place the butter-water mixture in a blender, along with 1/2 cup cold butter and puree until emulsified.
- Pour the butter mixture into the saucepan and add the lobster meat. Cook until heated through, about 5 minutes.
- In a small bowl, combine the mayonnaise, dijon mustard, mustard powder, 1 teaspoon lemon juice and 1 1/2 teaspoons and whisk well. Season with salt and pepper, to taste.
- Remove lobster from heat and season with the 1 Tablespoon lemon juice, along with salt and pepper.
- Portion out 1/2 cup of the lobster salad onto each lettuce leaf.
- Serve.
Nutrition Facts : Calories 243 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 17 grams fat, Fiber 0 grams fiber, Protein 19 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 353 milligrams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHIPOTLE LOBSTER AVOCADO WRAP
Chipotle lobster salad with avocado, scallions, cilantro and lettuce on a whole wheat wrap - fabulous!!
Provided by Gina
Categories Lunch
Time 15m
Number Of Ingredients 10
Steps:
- Chop the lobster meat into small pieces.
- In a medium bowl combine the light mayonnaise, yogurt, chipotle pepper, green onion and cilantro.
- Add the lobster, squeeze the lemon juice over the lobster and mix well.
- Place 2 lettuce leaves over each wrap, top with about 1/3 cup of the lobster salad and 1/4 of the avocado.
- Wrap by folding the edges in slightly and slice diagonally.
Nutrition Facts : ServingSize 1 wrap, Calories 219 kcal, Carbohydrate 17 g, Protein 20 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 779 mg, Fiber 10.5 g
LOBSTER OF THE LINKS NAPA CABBAGE WRAPS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h25m
Yield approximately 8 to 12 lobster wraps
Number Of Ingredients 19
Steps:
- To begin the lobster filling: Melt the butter in a saute pan which is just large enough to accommodate the lobster tails. The butter should be very hot, but not sizzling (between 165 and 180 degrees F). Add the tails to the pan, meat side down - shell side up, and poach until the lobster is opaque. Remove to a utility platter and let cool. (Pour the melted butter into a bowl for use in other elements in this recipe.) Return 2 tablespoons of the reserved melted butter to the same saute pan and saute shallots and shiitake mushrooms until tender. Add crabmeat and scallions and heat for a few minutes, trying to avoid breaking up lumps. Set aside. Return to the lobster tails, loosen them from the shell. Reserve the shells for use in the sauce. Slice the tail meat lengthwise down the middle and into 4 slices crosswise.
- For the wrappers: Steam the cabbage leaves until tender but not mushy. Remember, the leaves will still have to be firm enough support the lobster filling.
- To begin the sauce: Combine the milk, onion, bay leaf, cloves, nutmeg, and lobster shells in a heavy-gauge, non-corrosive saucepan over medium heat. Spoon 2 tablespoons of the reserved melted butter (from poaching the lobster) into a separate heat resistant bowl and create a slurry with the cornstarch, then whisk in 1/4 cup Parmesan. When the milk is fairly hot, pour a small amount of it into the slurry, stirring until the milk is thoroughly blended in. Return this to the remaining milk, add cognac, and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf, cloves and lobster shells. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
- Pre-heat oven to 350 degrees F. Gently fold the lobster and crabmeat together with just enough of the sauce to bind it. (Reserve the rest of the sauce for service.) If the filling seems loose, add more Parmesan to bind it. (You don't want the filling to be too runny.) Lay the cabbage leaves out and remove stiff ribs/spines of leaves being sure to leave enough of the leaf in a shape that can be filled and rolled shut. Into each leaf, spoon 3 or 4 tablespoons of the lobster/crabmeat mixture, add a few chunks of avocado, fold in sides of leaf, and roll up. Place in an oven-proof dish layered on the bottom with a little of the sauce, sprinkle with a little Parmesan. Bake for 10 minutes to melt cheese.
- Serve garnished with fresh dill and with remaining lobster sauce on the side.
LOBSTER WRAPS WITH VEGETABLES AND SALSA
The Lobster Wraps with Vegetables and Salsa recipe out of our category Grain! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h
Yield 8
Number Of Ingredients 25
Steps:
- For the wraps: In a very large pot (10 liter capacity (approximately 10 1/2 quarts)), boil water and drop in lobsters, headfirst. Using a large spoon, keep lobsters submerged for 5 minutes, then boil for another 10 minutes. Remove lobsters from the water, remove meat and split into strips.
- Warm tortillas in a preheated oven (250°C) (approximately 475°F) for a few minutes.
- On each tortilla, layer lettuce leaves, a little mayonnaise and lobster strips. Roll up and cut in half diagonally.
- For the vegetables: Rinse and trim zucchini and cut into sticks.
- Rinse peppers, cut in half, remove seeds and ribs and cut into strips. Saute in oil for a few minutes and season with salt and pepper.
- Blanch the tomatoes, peel, remove seeds and cut into strips. Saute with the zucchini and peppers until al dente.
- Whisk together the egg yolk with the lemon juice and season with salt and pepper. Add the oil a drop at a time while stirring constantly, then stir in the sour cream.
- For the salsa picante: Rinse the peppers, cut in half, remove the seeds and ribs and finely chop. Rinse the chiles, cut in half, remove the seeds and finely chop. Peel the onion and finely chop. Heat the oil in a pan and saute the peppers and onion until soft. Peel the garlic and squeeze through a press. Stir chile peppers and garlic into the onions, cover and simmer over low heat for about 15 minutes. Season salsa picante with salt and pepper and stir in the parsley. Serve cold.
- Arrange lobster wraps, vegetables and salsa picante on plates and serve.
Nutrition Facts : Calories 993.81 kcal, Fat 59.29 g, SaturatedFat 11.94 g, Protein 57.52 g, Carbohydrate 64.91 g, Sugar 0 g, Cholesterol 400.93 mg
30 RED LOBSTER COPYCAT RECIPES
Steps:
- Choose your preferred recipe for red lobster.
- Prepare needed ingredients.
- Cook for 30 minutes or less.
Nutrition Facts :
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- In a bowl, gently combine all the ingredients. Season lightly with salt. Refrigerate until ready to serve.
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4/5 (1)
Calories 371 per serving
Servings 4
- To prepare lemon mayonnaise, combine 1/4 cup mayonnnaise, chives, 1 teaspoon lemon juice, and 1/8 teaspoon black pepper; stir well.
- Combine lemon mayonnaise, tomato, and lobster; stir well. Divide the lobster mixture evenly among flatbreads. Top each serving with 2 lettuce leaves. Roll up jelly-roll fashion.
LOBSTER BACON WRAPS - FRAMED COOKS
From framedcooks.com
Cuisine American
Total Time 20 mins
Category Lunch
Calories 295 per serving
- Cook the bacon in a medium skillet until crisp. Remove and drain on paper towels, reserving bacon drippings in the pan.
- Cook the lobster tail in the bacon drippings until cooked through, about 5 minutes, turning from time to time. (If you need more oil than the bacon provides, add a tablespoon or two of olive oil.) Remove and cool for a few minutes, then tear into bite sized pieces.
- Toss the lobster with the cooked bacon, melted butter, lemon juice, herbs and a pinch of pepper.
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Calories 404 per serving
- Rinse the lobster meat and pick through for any loose shells. Drain throughly so the mayo sauce doesn't get watery. Chop or tear into large chunks and set aside.
- In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt and ground black pepper. Taste for seasoning.
- In a large skillet over medium heat, melt 2 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Discard butter and juice released from the lobster and wipe out the skillet. Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.
- Load each bun equally with lobster meat and garnish with more chives if desired. Serve with potato chips.
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5/5 (1)
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5/5 (16)
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- Remove tail, knuckle, and claw meat from the lobsters and cut into 1/2-inch chunks. You should have about 1 pound of lobster meat. Refrigerate until chilled.
- Drain lobster meat, discarding any liquid. Gently toss lobster with 3 tablespoons mayonnaise and celery (if using). The lobster should be coated, but not weighed down by the mayonnaise. Add an additional tablespoon of mayonnaise, if needed.
- Taste the lobster salad. Some brands of mayo have more tang than others. If the salad needs more brightness, add a squeeze of fresh lemon juice. Season to taste with salt (if needed) and pepper.
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