Rocket Lobster Rolls Recipes

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LOBSTER ROLLS



Lobster Rolls image

10 minutes is all it takes to make our traditional lobster roll sandwiches made with mayo, seafood seasoning and dried tarragon.

Provided by Stephanie Wise

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 8

1 lb cooked lobster meat or 2 packages (8 oz each) refrigerated imitation lobster chunks, cut into bite-size pieces
6 tablespoons mayonnaise
1/2 teaspoon seafood seasoning (from 6-oz container)
1/2 teaspoon dried tarragon leaves
Salt and pepper to taste
1 tablespoon butter, softened
4 hot dog buns, split
4 leaves Bibb or butter lettuce

Steps:

  • In medium bowl, stir together lobster, mayonnaise, seafood seasoning, tarragon, salt and pepper just until combined. Set aside.
  • Heat 10-inch skillet over medium-high heat. Spread butter on cut sides of buns. Place cut sides down in skillet; cook about 2 minutes or until toasted.
  • Place buns on plates; fill with lettuce and lobster mixture. Serve immediately.

Nutrition Facts : Calories 400, Carbohydrate 24 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 0 g

LOBSTER ROLLS



Lobster Rolls image

Some people like only mayonnaise or melted butter on their lobster rolls, but we love the added flavor that fresh herbs provide.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

1 1/2 pounds cooked, shelled lobster meat (about four 1 1/2-pound lobsters), chopped into 1/2-inch pieces
2 tablespoons mayonnaise
1/2 teaspoon finely chopped fresh chives (optional)
1/2 teaspoon finely chopped fresh tarragon or chervil (optional)
1 teaspoon fresh lemon juice (or to taste)
Coarse or sea salt
Freshly ground pepper
8 top-split hot-dog buns
1 1/2 tablespoons unsalted butter, melted, for rolls

Steps:

  • Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
  • Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
  • Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.

MAINE LOBSTER ROLLS



Maine Lobster Rolls image

All you need to know about making and serving the ULTIMATE Maine Lobster Rolls. A flavor-packed, scrumptious lobster roll made with buttery lobster and homemade lobster roll buns.

Provided by Dini @ The Flavor Bender

Categories     Dinner     Lunch     Snack

Time 1h30m

Number Of Ingredients 19

3 - 4 1.5 lb lobster, cooked (or 1 lb cooked lobster meat (about 4 oz per person))
4 tbsp melted butter (optional)
⅓ cup mayonnaise
¼ tsp celery salt
4 small spring onions (chopped finely)
Lemon juice to taste
Black pepper (optional)
1 egg
1 tbsp lemon juice
1 tsp vinegar
2 tsp mustard (spicy brown, or dijon or whole grain)
Salt to taste
1 cup neutral flavored oil or olive oil
4 new england hot dog buns
Butter (to butter and toast the sides of the hot dog buns)
Hydroponic lettuce leaves (butter lettuce or any kind of lettuce leaves)
Extra lemon wedges
Potato chips or French fries to serve
Chopped spring onions and chives

Steps:

  • Cook lobster according to directions here. I prefer to steam cook the lobster. Follow the instructions on the same guide to remove all the lobster meat from the shell.
  • Chop the lobster meat into big chunks. You can leave the claw meat whole if you prefer as well. Toss the lobster in the melted butter (optional). Set aside.
  • Finely chop the spring onions and put it in a bowl. Add about ⅓ cup of mayonnaise, a generous pinch of celery salt, and black pepper. Mix well.
  • Add the butter coated lobster into the mayonnaise mix and add lemon juice to taste.
  • Cover bowl with plastic wrap and refrigerate until needed.
  • You will need a stick blender and a tall container that just fits the stick blender. Do not use a bowl, or a large container for this recipe.
  • Crack the egg into the container, followed by a pinch of salt, mustard, lemon juice and vinegar.
  • After these ingredients are placed in the container, slowly pour in the oil into the container - along the wall, so that the egg remains at the bottom.
  • Place the stick blender in the container, with the egg yolk underneath the stick blender blades.
  • Without moving the stick blender, start blending and hold it in place for about 10 - 15 seconds. You will start to see the egg and oil at the bottom of the container turn white. Next, move the stick blender up and down to mix the rest of oil and to make a thick mayonnaise - another 15 to 30 seconds more. It should be smooth, thick and spreadable. If it's too lumpy, mix in a little water. Taste the mayonnaise and add more lemon juice or salt if needed.
  • Place the mayonnaise a glass jar with a tight lid and store in the fridge, for up to 5 days.
  • You can buy New England lobster roll buns, or make them at home using this recipe.
  • Spread butter on both sides of the lobster roll buns. Heat a non-stick pan over medium heat. Toast both sides - about 3 to 5 minutes per side. Set aside.
  • When the toasted buns are cool enough to handle, use a serrated knife to split the buns on top.
  • Line each bun with lettuce leaves. Fill each bun with 1/4 of the lobster filling. Sprinkle extra chopped spring onions or chives on top.
  • Serve with lemon wedges, chips or fries. If you prefer, you can choose to serve with other side dishes and drinks as described in the post.

Nutrition Facts : ServingSize 1 lobster roll, Calories 352 kcal, Carbohydrate 22 g, Protein 23 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 167 mg, Sodium 1008 mg, Fiber 1 g, Sugar 3 g

ROCK-SHRIMP ROLL



Rock-Shrimp Roll image

Rock shrimp are meaty and firm, like lobster tail, and have a mild, bland flavor that can really use the help of seasoning at several stages. So we salt them before cooking and during cooking. Once the shrimp are mixed with onion and celery and mayonnaise, taste the shrimp salad as a whole to decide if it could stand even another pinch of salt or grind of pepper. But use unsalted butter on the bun when griddling, to get the perfect play between the sweet and the saline.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, easy, lunch, quick, snack, sandwiches, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/2 cup kosher salt, plus more for seasoning
1 1/2 pounds peeled raw rock shrimp
1/2 of 1 small white onion, finely minced
1 small celery rib from inner core, finely minced
5 tablespoons mayonnaise (Hellmann's or Best Foods only!)
Freshly ground black pepper
2 large, bushy branches of dill, stems removed, feathery leaves chopped
1/2 of 1 lemon
4 tablespoons unsalted butter, at room temperature
4 hot dog buns, preferably potato
2 large hard-boiled eggs, peeled then sliced into thin rounds using an egg slicer
1 small red or green Belgian endive, cut crosswise into thin coins

Steps:

  • In a stockpot, bring 2 1/2 quarts of water to a rolling boil, and add the 1/2 cup salt. In a large bowl, prepare an ice bath with 3 to 4 quarts of cold water and about a quart of ice.
  • Season the shrimp all over with kosher salt, and turn off the heat under the boiling water. Wait 1 full minute before dropping the shrimp into the hot water. Let shrimp cook just until they lose their translucence, 1 to 2 minutes. Strain, then plunge into the ice bath just until cooled, no more than 2 minutes. Pat shrimp dry, and transfer to a cutting board. Roughly chop the shrimp by making a few cuts through the pile with your chef's knife until shrimp is cut into medium, bite-size pieces.
  • Transfer chopped shrimp to a bowl, and stir in the onion, celery and 3 tablespoons mayonnaise. Season to taste with kosher salt, pepper, chopped dill and a few drops of lemon juice. Set aside.
  • Heat a large cast-iron skillet over medium. Evenly butter the interior and exterior of each hot dog bun. Working in batches, toast the buns inside and out in the skillet until golden brown. (We love as much buttery griddled surface area as possible.)
  • To assemble, remove the buns from the skillet, and slather the interiors with the remaining mayonnaise. Evenly distribute the shrimp salad among the buns. Top each roll with alternating slices of hard-boiled egg and endive, then sprinkle each roll with a little kosher salt, a short grind of fresh black pepper and a few drops of lemon juice.

LOBSTER ROLLS



Lobster Rolls image

I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends. (And no, I don't eat the green stuff in the lobster!)

Provided by Starr

Categories     Seafood     Shellfish     Lobster

Time 15m

Yield 4

Number Of Ingredients 11

1 tablespoon butter, softened
4 roll (blank)s hot dog buns or kaiser rolls, split
4 large leaf (blank)s lettuce leaves
1 ½ pounds cooked and cubed lobster meat
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce (e.g. Tabasco™)
2 medium (4-1/8" long)s green onions, chopped
1 stalk celery, finely chopped
1 pinch salt and pepper to taste
1 pinch dried basil, parsley or tarragon

Steps:

  • Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
  • In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
  • Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 25.2 g, Cholesterol 132.8 mg, Fat 11.3 g, Fiber 1.5 g, Protein 39.5 g, SaturatedFat 3.3 g, Sodium 963.7 mg, Sugar 3.4 g

CLASSIC LOBSTER ROLLS



Classic Lobster Rolls image

There are so many dishes to serve at your summer picnics, but these Classic Lobster Rolls are an absolute must for your next one. Everyone will enjoy these cool, crisp seafood handhelds.

Yield 6 servings

Number Of Ingredients 8

1/4 c. mayonnaise
1/4 c. fresh lemon juice
2 tbsp. fresh chives, chopped
1 tbsp. Dijon mustard
Kosher salt and black pepper
1 1/4 lb. lobster meat, cooked
8 split-top hot dog buns
Lettuce leaves

Steps:

  • Combine mayonnaise, fresh lemon juice, fresh chives, Dijon mustard, and kosher salt and black pepper in a bowl. Add cooked lobster meat (cut into large pieces) and gently toss to coat. Butter sides of split-top hot dog buns and cook in a nonstick skillet until golden and crisp on each side. Line toasted rolls with lettuce leaves and fill with lobster salad.

BEST LOBSTER ROLLS



Best Lobster Rolls image

Beautiful, rich, and delicious. You just can't go wrong with these lovely lobster rolls.

Provided by Bus8Mom

Categories     Seafood     Shellfish     Lobster

Time 26m

Yield 4

Number Of Ingredients 12

1 pound cooked lobster meat, shredded
½ cup mayonnaise
2 tablespoons olive oil
2 tablespoons chopped shallot
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
¼ cup butter
1 teaspoon chopped garlic
4 bakery-style hot dog buns
1 cup shredded lettuce

Steps:

  • Place lobster, mayonnaise, olive oil, shallot, chives, lemon juice, parsley, salt, and pepper in a bowl; mix with a spatula until combined. Cover and place in the refrigerator.
  • Melt butter in a large skillet. Add garlic; cook and stir until fragrant, about 1 minute. Add hot dog buns; fry until golden brown, about 5 minutes.
  • Fill each roll with an equal amount of lobster mixture and 1/4 cup shredded lettuce.

Nutrition Facts : Calories 598.3 calories, Carbohydrate 25.5 g, Cholesterol 122.7 mg, Fat 42.7 g, Fiber 1.2 g, Protein 28.1 g, SaturatedFat 12.1 g, Sodium 916.8 mg, Sugar 3.5 g

LOBSTER ROLL



Lobster Roll image

This lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns. A New England classic that's easy to make and always gets rave reviews!

Provided by Sara Welch

Categories     Main

Time 20m

Number Of Ingredients 8

1 1/2 pounds cooked lobster meat (approximately 3 1/2 cups, cut into 3/4 inch pieces)
1/4 cup mayonnaise
1 1/2 tablespoons lemon juice
1/4 cup celery (finely chopped, use the tender inner stalks)
1 tablespoon chives (thinly sliced, plus more for garnish if desired)
salt and pepper to taste
4 split top hot dog buns
2 tablespoons butter (softened)

Steps:

  • Place the lobster meat, mayonnaise, lemon juice, celery, chives, salt and pepper in a bowl. Stir gently to combine.
  • Spread the butter onto the outer sides of each bun. Place the buns in a pan or on a griddle over medium heat. Cook for 2-3 minutes per side or until golden brown.
  • Divide the lobster mixture among the buns. Serve immediately, garnished with additional chives if desired.

Nutrition Facts : Calories 150 kcal, Carbohydrate 1 g, Protein 1 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 145 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROCKET LOBSTER ROLLS



Rocket Lobster Rolls image

Northeastern-style lobster and shrimp roll, served on buttery brioche, topped with an Asian ginger chow mein slaw and spicy sriracha mayo drizzle. With inspiration from Freddy Wong.

Provided by Food.com

Categories     Lobster

Time 1h10m

Yield 6 sandwiches

Number Of Ingredients 26

12 ounces cooked lobster meat, cut into chunks
12 ounces large shrimp (peeled, cooked and cut into chunks)
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1/3 cup celery, finely diced
4 green onions, finely diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Tabasco jalapeno sauce
1 garlic clove, minced
2 tablespoons brown sugar
1/2 cup soy sauce
1/4 cup olive oil
1 teaspoon oyster sauce
1 tablespoon minced gingerroot
1/2 cup dried chow mein noodles
2 garlic cloves, minced
3/4 cup mayonnaise
4 tablespoons hot sauce (sriracha)
2 tablespoons lime juice
2 tablespoons cilantro, chopped
1 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
6 tablespoons butter, softened
6 brioche sandwich buns
1 1/2 cups shredded iceberg lettuce

Steps:

  • LOBSTER & SHRIMP FILLING:.
  • Add all ingredients to a large mixing bowl. Gently fold together to combine. Cover and refrigerate for 1 hour.
  • ASIAN GINGER CHOW MEIN SLAW:.
  • In a small bowl, add all ingredients except chow mein noodles. Whisk to combine. Add chow mein noodles to the glaze and toss to coat.
  • SPICY SRIRACHA MAYO:.
  • Add all ingredients to a medium bowl. Whisk to combine. Cover and refrigerate.
  • FOR SANDWICH ASSEMBLY:.
  • Heat a skillet to medium-high heat, butter sourdough rolls and toast until golden brown. To assemble the sandwich, add 1/4 cup lettuce and 1 scoop lobster and shrimp filling. Top with Asian ginger chow mein slaw and drizzle with spicy sriracha mayo.

Nutrition Facts : Calories 442.9, Fat 23.6, SaturatedFat 9.2, Cholesterol 188.3, Sodium 3063.2, Carbohydrate 31.5, Fiber 1.9, Sugar 8.7, Protein 26.3

EASY CLASSIC LOBSTER ROLLS



Easy Classic Lobster Rolls image

The perfect Lobster Roll made with simple ingredients for a fresh taste of New England wherever you are.

Provided by Kellie

Categories     Dinner

Time 25m

Number Of Ingredients 8

3 1-1 1/2 pound lobsters (steamed and meat removed (about 3 cups lobster meat))
2 tablespoons good quality mayonnaise
1 tablespoon lemon juice
kosher salt
fresh ground pepper
6 tablespoons melted butter
4 New England Style hot dog rolls (you can use regular if you can't find New England style)
4 tablespoons chopped fresh chives

Steps:

  • Chop the tail into bite sized pieces and place in a large bowl with the claw and leg meat.
  • Whisk the mayonnaise and lemon juice in a small bowl and season with salt and pepper to taste. Gently toss the dressing with the lobster meat and set aside.
  • Heat a medium skillet over medium heat and add two tablespoons of butter. Toast the outside of the hot dog roll in the skillet until golden brown. Flip and toast the reverse side. Repeat with remaining rolls.
  • Open each roll and fill with 1/4 of the lobster salad. Drizzle 1 tablespoon melted butter over each roll and top with 1 tablespoon chives. Serve immediately.

Nutrition Facts : ServingSize 1 g, Calories 483 kcal, Carbohydrate 32 g, Protein 29 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 229 mg, Sodium 1091 mg, Fiber 1 g, Sugar 4 g

MAINE-STYLE LOBSTER ROLLS WITH MAYONNAISE



Maine-Style Lobster Rolls With Mayonnaise image

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.

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