Tuesday, August 24, 2010

From Perch Rolls to Lobster Rolls

You have to give these a try. A perfect meal for a warm summer night. Do not heat lobster. It should be cold. For best results only use the meat from claws and tails. Really good with a very cold white sparkling wine or if you are feeling rich a decent champagne. The fennel is a very interesting ingredient. Gives the rolls a nice crunch. Next time I make them I will post some pictures.



Lobster Rolls


1 tablespoon butter, softened

4 sub buns

4 lettuce leaves

1 1/2 pounds cooked and cubed lobster meat

½ cup mayonnaise

2 tbsp olive oil

*1 tsp Dijon mustard

1 teaspoon fresh lime juice

1 dash hot pepper sauce

2 green onions, chopped

1 stalk celery, finely chopped

Salt and pepper to taste

1 pinch dried chives, parsley or tarragon ,chervil

½ cup chopped fennel

Instructions:

Remove lobster meat

Combine mayonnaise, mustard, green onions, celery, lime juice, hot sauce, parsley, chervil and chives. Stir in olive oil and season with salt and pepper.

Combine lobster meat and fennel and toss with enough mayonnaise to moisten.

Place lettuce leaves in the rolls and heap with lobster mixture.

2 comments:

Design Wine and Dine said...

Would love to try this, fennel sounds delicious and a unique ingredient! Wishing I had some cold lobster meat right now!

The Food Hound said...

These sound great! I am craving lobster now that we're back in TN :( I think the lime juice will add a great flavor!