Got Florida lobster? Turn it into these tasty lobster rolls.
Ingredients
- 6 Florida lobster tails, cleaned
- 1 stick salted butter, melted and divided
- Juice of 1 lime
- 1 stalk celery, thinly sliced
- ½ cup Avocado Cilantro Mayo
- Sea salt and freshly ground pepper, to taste
- 4 good-quality hot dog-style rolls, split lengthwise across the top
- 1 egg yolk
- 1 tablespoon ripe avocado, mashed
- ⅔ cup canola oil
- 2 tablespoons freshly squeezed lime juice
- 2-3 dashes green pepper Tabasco
- ¼ teaspoon sea salt
- 2 tablespoons minced fresh cilantro
About this recipe
SERVES 4 Look for good quality buns in your local bakery. I find them to be more substantial than “8-to-a-package” brands you get off the shelf. If you can find New England-style split-top buns, even better.
Instructions
Preheat oven to 350 degrees. Using a sharp knife or kitchen shears, cut the tails in half lengthwise and place shell side down on a large piece of heavy-duty foil. Mix half the melted butter with lime juice, and brush lobster meat liberally with mixture; then season with salt and pepper. Tightly close foil around the tails to form a packet, place on a baking sheet and cook for 15-20 minutes in the oven until firm and just cooked through. Do not overcook or the meat will become tough. Remove lobster from the oven and let cool. Pull tail meat from the shells.
Once the meat has cooled for about 7-10 minutes, coarsely chop and place in a large mixing bowl. Add celery and avocado cilantro mayo to lobster meat and, using a spatula, gently mix to incorporate. Season with salt and pepper to taste. Set aside or refrigerate until ready to assemble the sandwiches.
Heat a large skillet or griddle over medium heat, brush the sides of the buns with melted butter and transfer to skillet. Cook buns, turning once, until lightly toasted, about one minute per side, being mindful not to burn them. Divide lobster salad between the rolls and serve.
Avocado Cilantro Mayo
Making your own mayo just requires a little elbow grease. Place the bowl on a folded dish towel to secure it. This will prevent the bowl from moving around while you’re whisking the mayo.
Using a non-reactive mixing bowl; whisk together egg yolk with avocado until smooth. Next, slowly drip oil into egg mixture while continuing to whisk, a few drops at a time. Once an emulsion forms, start adding the oil in a steady stream and continue to whisk vigorously until all the oil is added and the mayonnaise is thick and creamy. Add the lime juice, Tabasco, salt and cilantro and whisk until thoroughly incorporated. Adjust seasoning as needed. Keep in the refrigerator for up to 1 week.
