Martha Stewarts Lobster Roll Recipes

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EASY LOBSTER ROLLS



Easy Lobster Rolls image

Fill pull-apart rolls with lobster (or chicken or egg salad), and you've got yourself an easy appetizer. This recipe comes from our latest book Martha Stewart's Appetizers (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Yield Makes 12

Number Of Ingredients 10

1 pound cooked lobster meat (from 3 lobsters), chopped (2 1/4 cups)
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons minced fresh chives
1 tablespoon fresh chervil, plus more for serving
Coarse salt
1/4 teaspoon Old Bay seasoning
1/8 teaspoon cayenne pepper (optional)
12 pull-apart dinner rolls, such as King's Hawaiian Sweet or Martin's (do not separate)
4 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees. Stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay, and cayenne in a large bowl.
  • Split rolls across tops; brush generously with some of melted butter. Heat in oven on a baking sheet until warmed through, 3 to 5 minutes.
  • Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil, and serve.

PERFECT LOBSTER ROLL



Perfect Lobster Roll image

Our classic New England recipe is an ideal introduction to lobster rolls. Once you've mastered it, check out our regional takes below. Whichever version you choose, pair it with a chilled rose or crisp lager.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 55m

Number Of Ingredients 7

Two 2 1/2-pound or three 1 1/2-pound live lobsters
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
4 top-split buns
Melted unsalted butter
Lemon wedges and potato chips, for serving

Steps:

  • Steam Lobster: In a large pot lined with a steamer basket, bring 1 inch of water to a boil. Drop the lobsters headfirst into the pot and cover. Reduce heat to a simmer and steam until the shells just turn bright red, 12 to 14 minutes. To check for doneness, pull on an antenna; if it releases from the shell with little resistance, the lobster is properly cooked. (Many seafood markets will do the steaming for you -- just ask.)
  • Extract Meat: Hold the tail in one hand and the body in the other; twist and pull to separate. For claws and legs, twist and pull where they're attached to the body. Use lobster- or nutcrackers or a mallet to crack the shells. To get all the meat out in one swift motion, insert a fork into the underside of the tail and push up. Then chop into bite-size pieces.
  • Mix, Toast, and Fill: In a bowl, stir together mayonnaise, lemon juice, and salt. Fold in chopped lobster meat. Heat a large skillet (preferably cast-iron) over medium. Generously brush top and sides of buns with butter. (Top-split are narrower than side-split, so you get a greater ratio of lobster to bread.) Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Divide lobster meat among buns and serve, with lemon wedges and potato chips.

FRESH MANGO-LOBSTER SPRING ROLLS



Fresh Mango-Lobster Spring Rolls image

Traditionally served on the first day of the Chinese New Year in early spring, spring rolls are lighter versions of the egg roll. These mango-lobster rolls are accompanied by a sweet-and-sour chili dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8 rolls

Number Of Ingredients 10

2 tablespoons fish sauce
1 tablespoon rice wine or dry sherry
3 1/2 teaspoons minced fresh ginger, divided
1 tablespoon chopped cilantro leaves
1/2 pound cooked lobster meat, broken into chunks
2 tablespoons canola oil
1 tablespoon loose green tea, such as gunpowder
2 small mangoes, peeled, seeded, and diced
12 eight-inch-round dried rice-paper wrappers
Sweet-and-Sour Chili Sauce, for serving

Steps:

  • Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
  • Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
  • Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
  • Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
  • Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.

Nutrition Facts : Calories 116 g, Fat 3 g, Fiber 1 g, Protein 5 g

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