Spicy Lobster Rolls Recipes

WARM LOBSTER ROLLS

Steps:

• Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
• Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
• Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.

LOBSTER ROLL

Steps:

• Toss the lobster meat with 2 tablespoons melted butter, the shallots and tarragon in a medium bowl.
• Brush the cut sides of the buns with the remaining 1/4 cup melted butter. Grill the buns, cut-side down, until golden brown, about 3 minutes. Dress the lettuce leaves with the olive oil, red wine vinegar, salt and pepper.
• Place the dressed lettuce leaves in the toasted buns and add the lobster meat. Drizzle with the Spicy Mayonnaise and garnish with the chives. Serve with lemon wedges.
• Combine the mayo, Dijon mustard, mustard powder, lemon juice, seafood seasoning and 1 teaspoon water in a bowl. Season with Sriracha and kosher salt.

BEST MAINE LOBSTER ROLL RECIPE (AUTHENTIC)

Steps:

• For the Lobster Salad: Drain the cooked lobster meat in a colander for 5 minutes. Set out a large mixing bowl. Then chop the fresh herbs.
• If using claw meat, there is no need to chop it, but you can if you want smaller pieces. (If using lobster tails, chop it into bite-size pieces.) Move the lobster meat to the mixing bowl and add the mayonnaise, dill, parsley, salt, garlic powder, and pepper. Mix well.
• Cover and chill under ready to serve.
• For the Toasted Rolls: Spread both flat sides of the New England rolls with a generous amount of butter.
• Heat a large skillet (or griddle) to medium heat. Place the rolls flat-side-down in the skillet. Toast for 1-3 minutes until golden-brown. Then flip and toast the other side for 1-3 minutes. Remove and repeat as needed.
• Once all of the rolls are perfectly toasted, load them with lobster salad and serve!

LOBSTER ROLL WITH CAJUN TASTE

Steps:

• 1. In a large bowl, combine lobster, celery, and onion. Making sure that the lobster is in bite-size cubes.
• 2. Combine mayonnaise, hot sauce, Cajun seasoning, and lemon juice. Mix until smooth.
• 3. Gently stir lobster mixture into mayonnaise mixture. Place into refrigerator until ready to serve.
• 4. When ready to serve, take a hoagie bun, split bun (toast if desired), fill with lobster and lettuce. ENJOY!!!
• 5. NOTE: If your lobster mixture gets dried out in the refrigerator before serving, add a little more mayonnaise or 1 Tbsp of milk.

SPICY LOBSTER ROLLS

Steps:

• In a small bowl combine the vinegar, salt, and sugar, stir until the sugar is dissolved, then set aside. Rinse the rice in a strainer until the water runs clear. To cook the rice, combine the rice and the water, bringing them to a boil. Immediately reduce the heat, simmer and cook, covered, for approximately 15 minutes. Remove from heat and allow to steam, keeping the cover on, for an additional 15 minutes before using. After the rice is properly cooked, transfer to a large bowl and using a rice paddle or wide plastic spatula, evenly sprinkle the vinegar solution over the rice and cut the rice (slashing through the rice with the paddle) quickly to evenly distribute the solution. Quickly fan the rice to cool slightly and then cover the rice with a moist towel. In a small bowl, mix the mayo with the sriracha and set aside. Wrap the sushi-rolling mat tightly with plastic wrap. Place a nori sheet on top of the mat, shiny side down, wet hands slightly, then pick up about 3/4 cup rice and spread it evenly over the roll, leaving a 1/2 inch area on one side uncovered. The rice layer should be fairly thin and evenly distributed. Sprinkle the sesame seeds evenly over the rice, approximately 1/2 tablespoon. Now flip the nori over with the uncovered area closest to you. Apply a small amount of sriracha mayo along the middle of the roll. From left to right on top of the mayo, arrange the lobster, then cucumber, avocado, and sprouts, evenly. Pull the uncovered nori over the filling and lift up the mat and fold it over the filling. Roll the mat forward away from you. Using the mat, continue to fold the roll tightly until rolled completely. Roll the mat over the roll completely and squeeze evenly to tighten the roll. Cut into even pieces and serve. Garnish with sprouts and extra mayo on the side.