Good Life, Good Food: Lobster Rolls
Hey! Everyone serves ribs, pulled pork and burgers for the 4th! Celebrate summer with some incredible seafood and Enjoy a wonderful Lobster Roll with your friends and family! Great for parties or simple BBQ get togethers! Enjoy this flavorful dish from the east coast! Bring a little flavor from the sea to the Panhandle!
- 2 ea 6-8 oz Lobster tails
- 2 ea Lemons, halved
- 1 tsp kosher salt
- 1/3 C mayo
- 7 Tblspn unsalted butter, melted
- ¼ C celery, roughly chopped
- 1 Tblspn cilantro, chopped
- ¼ ea red onion, julienned quick pickled
- 4 ea hoagie rolls
- ½ tsp McCormick coarse black pepper
Fill a large pot over medium high heat with 4 to 6 inches of water. Squeeze the juice of 1 lemon into the water and add the squeezed lemon and 1 Tblspn of kosher salt. Bring to a boil.
Place lobster tails in the water and cook until the shell turns bright red about 10 minutes. Remove from the water and put under cold water to rinse and cool down. When cooled, crack or cut top shell and remove the lobster meat. Roughly chop the lobster meat and chill for 15 minutes.
Mix equal parts vinegar ( I use apple ) and water, 1 Tspn of sugar and some McCormick red pepper flakes in a bowl. Stir well and add the red onion. Let sit 30 minutes to two hours.
Whisk together the mayonnaise, 4 Tblspns of melted butter, celery and juice of the remaining lemon in a large bowl. Add the chopped lobster meat and toss to coat. Season with kosher salt and Coarse black pepper.
Heat a saute pan over medium heat. Brush the outside of the hoagie with 2 Tblspn melted butter. Toast hoagie until golden brown. Divide the lobster salad between the hoagies and drizzle with remaining butter. Sprinkle the top with cilantro and pickeled red onion!