Lobster Roll
Prep Time1 hour hr
Cook Time1 hour hr
Total Time2 hours hrs
Course: Main Course
Cuisine: American
Keyword: lobster, lobster roll, poached lobster
Servings: 4
Calories: 2164kcal
Poached lobster:
- 2 cups butter unsalted
- 1 clove garlic peeled and smashed
- 1 fennel stem, cut in half
- 4 lobster tails large (to yield 1 lb. meat after poaching)
Make roll:
- ½ cup mayonnaise
- ¼ cup parsley chopped
- ¼ cup fennel stalk, small diced
- 4 teaspoons red onion small diced
- ⅛ teaspoon celery salt plus more to taste
- lemon juice to taste
- 4 french sandwich rolls I like Franciscan Intl
- butter (unsalted), melted
Poach the lobster tails:
Melt butter in a large rimmed skillet on low heat. Add the garlic and fennel. Use a sharp knife to cut the lobster tails in half lengthwise. When butter reaches 160 to 180°F, add the lobster tails flesh-side down. Poach for 10 minutes, basting the tails occasionally with the butter. Flip tails over and cook for another 5 to 10 minutes, or until the lobster meat reaches 145°F. Transfer to a plate to cool
Make roll:
Remove cooled meat from tails and cut into small chunks. Place in a large bowl along with the mayonnaise, parsley, fennel, red onion, 1/8 teaspoon celery salt, and some lemon juice. Taste for seasoning and adjust to your liking.
Split the rolls leaving one side intact. Lay flat and toast until golden brown. Brush with melted butter and fill with lobster mixture. Serve immediately.
Calories: 2164kcal | Carbohydrates: 213g | Protein: 56g | Fat: 123g | Saturated Fat: 64g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 30g | Trans Fat: 4g | Cholesterol: 336mg | Sodium: 2974mg | Potassium: 919mg | Fiber: 11g | Sugar: 21g | Vitamin A: 3259IU | Vitamin C: 13mg | Calcium: 329mg | Iron: 17mg