Lobster Wraps With Lemon Mayonnaise Recipes
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.
MAINE-STYLE LOBSTER ROLLS WITH MAYONNAISE
Provided by Food Network Kitchen
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; 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 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
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NEW ENGLAND LOBSTER ROLLS WITH LEMON CHIVE …
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- To steam your lobster: bring 2 inches of salted water to a rolling boil. Put live lobsters in water, cover the pot, and steam for 8-10 minutes per 1 1/4 pound lobster. They're done when the antennae pull out fairly easily, or the internal temperature of the lobster meat reaches 135 ° F.
- Place the egg yolk, mustard, lemon juice and salt in a large bowl and whisk together. Mix the canola and olive oils together in a measuring cup. While constantly whisking the egg mixture in the bowl, slowly pour the oil into the mixture, drop by drop, until an emulsion forms. Continue to whisk as you very slowly pour the oil into the bowl in a thin stream. If the mixture gets too thick, add the water to thin it out. Once about half of the oil is mixed in, you can pour the rest of the oil in a little faster. When all of the oil is in, you should have a smooth mixture with a consistency slightly looser than store bought mayonnaise. At this point, taste the mayonnaise and season it to taste with salt and more lemon juice if desired. Stir in the chives. Store any extra mayonnaise in an airtight container in the refrigerator for no more than a few days.
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