Tuesday, July 1, 2014

Lobster Rolls with Lemon Vinaigrette and Garlic Butter

Gourmet  | July 2009

]]> Lobster Rolls with Lemon Vinaigrette and Garlic Butter recipe

photo by Stephaniie Foley

yield
Makes 6 servings

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

Preparation

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.

Fill buns with lobster.

Cooks' notes: •Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
•Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.

my notes



via Epicurious.com: New Recipes http://ift.tt/1mg4fF2

IFTTT

Put the internet to work for you.

Turn off or edit this Recipe

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...