Recipe courtesy of The Shack
Recipe courtesy of The Shack
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Seaside Snacks & Shacks
Crispy Lobster Roll
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- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 307
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 79 mg
- Sodium
- 202 mg
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 307
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 79 mg
- Sodium
- 202 mg
Ingredients
Brown Butter Hollandaise:
Tempura:
Lobster Roll:
Directions
- For the brown butter hollandaise: In a small saucepan, melt butter. Allow butter to continue cooking at a very low simmer until the solids fall to the bottom and the rest of the butter gets browned with a very nutty aroma. Turn off heat and set aside.
- In a double boiler, whisk together yolks and lemon juice. Slowly whisk in melted butter until smooth and creamy, about 10 minutes. Season with cayenne, salt and pepper.
- For the tempura: Bring oil to 350 degrees F in a deep-fryer or Dutch oven. Whisk together the flour, cornstarch, garlic powder, seafood seasoning and some salt and pepper, then whisk in enough soda water and/or beer to make a batter.
- Divide the lobster meat into two and thread a portion onto each of 2 skewers. Coat in tempura batter. Fry the lobster until golden, about 2 minutes.
- For the lobster roll: Toast brioche buns on both sides. Add lettuce to buns. Place a lobster skewer on a bun, then pull out the skewer. Repeat with remaining skewer and bun. Drizzle 2 ounces hollandaise over each bun. Top each with bacon. Garnish with parsley.
