Maybe I was just really hungry, but I ate two and did not stop to talk or anything until they were gone.
Summer and Lobster season is approaching, while I typically prefer steamed lobster with butter, I decided to give creating a lobster roll a try. While this just shows the lettuce wrap, you can even bring this to greater heights by putting it on a buttered and toasted split bun New England Style. I would have wolfed those down, but forgot to get the right rolls, but I had the lettuce. I was not disappointed as you can see from my first sentence.
Makes two good sized wraps or rolls.
1 TBS Lemon Juice
1 TBS butter
1 Olive OIl
Salt and Pepper
1 cup lobster meat raw is preferred, but already cooked will work, just shorten the cooking time (equivalent of the meat from a 1.24 LB or chicken lobster)
Note: You can also do this with shrimp, crab or scallops, You would need about 12 medium sized shrimp, 5-6 large sea scallops or a cup of bay scallops. All can be prepared the same way.
1/2 1 avocado
1/4 cup Mayo
.5 TBS of Dijon Mustard
.5 TBS prepared pesto or chimichurri (can be replaced by 1 TBS chopped Cilantro/Parsley and a splash of Tabasco. But the pesto gives it a little bigger punch)
1 stalk of celery with leaves attached, finely chopped
.5 TBS red onion, finely diced
You will need at least two large pieces of Boston Lettuce for the wrap, or your other favorite kind of lettuce.
Two NE Style top split buns.
Butter the insides of the roll, and place butter side down in a pan over med-heat. Press down so the entire inside makes contact with the pan. You may have to hold it with a spatula to keep it down.
- Poach the Lobster: You can leave it in the shell or removing it from the shell (If cooked already, remove it from the shell and give it a large dice).
- In a medium sauté pan, over med heat, add the butter, oil and lemon juice. Bring to a light simmer. Add in the lobster (if tail, soft side down first) sprinkle with a little salt and pepper. Let simmer and cover loosely (tilt it so the steam does escape a little). After about 4 minutes (for a whole tail, less time depending on if already chopped or cooked), flip it over and finish simmering for another 3 – 4 minutes until fully cooked.
- Remove from the pan and let cool until it can be handled.
- Make the mayo: Combine all the dressing ingredients in a bowl and stir to combine, you may need to mash the avocado a little to get it to blend. It is OK to have small chunks.
- Taste, adjust with salt, pepper or a little more mayo, mustard, etc.. as needed. Add just a little at a time.
- Once the lobster can be handled, remove the meat from the shell and give it a rough dice (they taste great just like this!)
- In a separate bowl, add the lobster. Then start with 1.5 TBS of the mayo mixture and stir to mix well. If more mayo is needed, add more about .5 TBS at a time. If you have leftover may – GREAT! It is a great spread for sandwiches of all kinds.
NOW – spoon it into those buttered heated buns or crispy lettuce leaves, turn off the phones and email, and take a bite. yummmm. Best if it is still slightly warm, but still great if chilled.
VEGETARIAN: Make a Potato Salad, cut up potatoes into cubes, and boil in vegetable broth, strain and toss with the mayo. Yummy!
Or Use sauted mushrooms, corn, cucumbers, even tofu!
Use grilled chicken or left over turkey from Thanksgiving,
Save any extra mayo or lobster (yea right) covered in the fridge for up to 3 days.
Let me know what you think, especially if you are from New England.