Lobster Rolls With Lemon Vinaigrette & Garlic Butter

 Photography by John Kernick

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

4 (1 1/4- to 1 1/2-lb) live lobsters
3 Tblsps fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup thinly sliced scallions
1/4 cup finely chopped peeled celery
1/4 cup celery leaves
1/4 cup chopped flat-leaf parsley
1/2 stick unsalted butter
3 garlic cloves, smashed
6 hot dog buns, preferably top-split
Lemon Wedges
Prepare a gas grill for direct-heat cooking over medium-high heat; (see Grilling Procedures).

Plunge 2 lobsters headfirst into a large pot of salted boiling water & cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water. Transfer with tongs to an ice bath & let stand until completely cooled. Return water to a boil & cook & cool remaining 2 lobsters. Remove meat from claws, joints, & tails. Save carcasses, shells, & any roe for another use (see How To Make Lobster Stock and To Make Lobster Oil). Coarsely chop meat.

Whisk together lemon juice, oil, & 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, & parsley, then add lobster & 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.

Make Ahead: Lobsters can be cooked 1 day ahead. Remove meat from shells & chill.

Note:
Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF panggangan 5 to 7 minutes.

Serves 6.

Source
Gourmet Magazine, July 2009
Recipe by Kay Chun

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