Lobster Rolls Recipe | Big Night In | Sorted Food

lobster meat

🥗Healthier: crab meat

💰Cheaper: canned tuna

Crab meat offers a similar texture, while canned tuna is more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

hot dog buns

🥗Healthier: whole grain rolls

💰Cheaper: plain sandwich bread

Whole grain rolls add fiber, while sandwich bread is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats, while margarine is cost-effective.

Put the live lobster in the freezer for a couple of hours to put it to sleep.

Take a sharp knife and drive it through the head of the lobster to kill it instantly.

Bring a large pot of water to a boil and add the lobster.

Boil the lobster for 15 minutes for the first 450 g and then another 15 minutes for every additional 450 g.

Remove the lobster from the boiling water and let it cool until you can handle it.

Twist off the tail from the body of the lobster.

Crack the claws using a nutcracker or the back of a knife to extract the meat.

Cut the tail in half and remove the intestinal tract, which is a black line down the back.

Peel away the shell from the tail and extract the lobster meat, being careful of sharp edges.

Chop the lobster meat into bite-sized pieces and divide it in half.

Mix half of the lobster meat with mayonnaise, cayenne pepper, chopped celery, and a squeeze of lemon for the cold filling.

For the warm filling, mix the other half of the lobster meat with melted butter, paprika, and a squeeze of lemon.

Slice brioche rolls in half and brush them with melted butter.

Char the brioche rolls on a cast iron griddle until warm and toasted.

Fill the toasted brioche rolls with the cold lobster mixture and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens