Recipes for "lobster roll"

Chop lobster into bite-sized chunks and place in a large bowl. Add celery, mayonnaise, salt, black pepper, paprika, and seafood seasoning and mix together.

Lightly toast hot dog rolls and butter the insides. Spoon lobster salad into the rolls and serve.

For dough, add warm water to the bowl of a stand mixer, and sprinkle yeast over the top. Let sit for about 10 minutes.

Whisk sugar, egg, and melted butter into the bowl. Add flour and salt, and knead using a dough hook until a very soft, sticky, relatively elastic dough is formed, about 5 minutes, scraping the sides down occasionally if necessary.

Remove from the mixer and use a spatula to scrape down the sides of the bowl. Cover and let dough rise until doubled in size, 1 to 1 1/2  hours.

Lightly flour a work surface, and scrape dough out onto the surface. Lightly flour your hands; form dough into a smooth ball, using a bench scraper to assist if necessary. Transfer dough into an oiled resealable plastic bag. Squeeze out most of the air and seal tightly. Place in the refrigerator overnight before using.

For filling, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

Place lobster tails on the prepared baking sheet and cut each lobster tail down the center with scissors. Spread open the shell to expose the meat and remove the digestive tract if necessary. Grab lobster meat from the thick end, and peel towards the tail, to separate meat from the shell. Lay meat back into the shell in its original position.

Bake in the preheated oven until meat has just turned opaque and lightly firm, about 15 minutes. Let cool completely, about 20 minutes, and then dice into 1/4-inch pieces.

Transfer lobster meat into a bowl. Add tarragon, lemon zest, Old Bay seasoning, cayenne, and mayonnaise. Mix until thoroughly combined, cover, and refrigerate until needed. Turn the oven off if not proceeding immediately.

For khachapuri, place chilled dough on a lightly floured surface, and divide into 4 equal portions. Form each portion into a ball, and use a rolling pin to roll each dough into a circle about 9 inches across.

Divide filling into 4 equal portions. For each circle of dough, transfer about 1/3 of the filling portion in a ring pattern about 1 inch away from the edge. Sprinkle Monterey Jack cheese over the whole dough circle, except for a 1-inch border around the edge.

Roll 2 opposite edges of dough towards the center, until the rolled sides about 1 1/2 inches apart in the middle. Twist the ends together to seal the dough, and twist into 2 points, to create a boat shape.

Transfer khachapuri to silpat or parchment-lined baking sheets. You should be able to fit 2 per pan. Set the rest of the lobster filling evenly into the centers of each “boat.” Spread filling out to fill the space but don’t pack down.

Whisk egg and water together in a small bowl; paint exposed dough with egg wash. Top evenly with remaining cheese. If desired, sprinkle with paprika or cayenne.

Increase the oven temperature to 450 degrees F (235 degrees C).

Bake in the preheated oven until nicely browned, 16 to 18 minutes. Transfer onto a cooling rack; let cool for about 10 to 15 minutes before serving. Garnish with additional paprika or cayenne and chopped fresh tarragon.

Preheat the oven to 400 degrees F (200 degrees C).

Pat hearts of palm dry and place in a medium bowl. Toss with avocado oil and coat with seafood seasoning; season with salt and pepper. Transfer to a baking pan.

Roast in the preheated oven for 20 minutes.

Stir together vegan mayonnaise, celery, shallot, lemon zest, juice of 1/4 lemon, capers, dill, and sesame seeds in a large bowl until well combined; season with salt. Add roasted hearts of palm and toss to coat.

Brush the tops of sandwich rolls with olive oil. Toast in a large skillet over medium-high heat until lightly browned, about 1 minute.

Add hearts of palm mixture evenly to each toasted roll to serve.

Preheat the oven to 350 degrees F (175 degrees C).

Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked. Set aside.

Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until colored. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side.

Slice a large pocket into the side of the tenderloin. (A butcher can do this for you also) Stuff the lobster tails into the pocket. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pocket, and tie the roast closed with cotton string at 1 inch intervals. Place the roast in a shallow roasting pan.

Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. The internal temperature of the roast should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the roast, and continue baking until crisp.

Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine and garlic salt. Cook until onion is tender. Slice the roast, and arrange on a platter. Spoon sauce over the meat.

Gather all ingredients.

Lightly butter the insides of buns and line with lettuce leaves. Set aside.

Stir mayonnaise, lime juice, hot pepper sauce, salt, and pepper together in a medium bowl until well blended. Mix in green onions and celery.

Gently fold in lobster until just coated.

Stuff lobster mixture into buns. Sprinkle with basil, parsley, or tarragon.

Enjoy!