1 Video | Photo: Loaded Lobster Roll Recipe
Ingredients
- 2 (1-pound) lobsters
- 2 tablespoons mayonnaise
- 2 tablespoons creme fraiche
- 3 tablespoons diced shallots
- 1 lemon, juiced
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley leaves
- 1 avocado, halved, pitted and flesh diced
- 8 slices thick cut bacon, cooked crisp and crumbled
- Salt and freshly cracked black pepper
- 4 brioche rolls, split
Directions
Preheat the oven to 400 degrees F.
Bring a large stock pot with approximately 2 gallons of salted water to a boil over high heat. Add the lobsters and boil for about 8 minutes. Drain from water and shock in an ice bath. Once cooled, remove the knuckles, claws and tail from the body of the lobster by a slight twist and pull. Split the tail with a knife, remove the meat from the shell and set aside. Pull off the claw pincher. Crack the claws with a nutcracker and remove the meat. Set aside. Using kitchen shears cut through the knuckle portion and remove the meat. Give all of the lobster meat a good rinse and roughly dice. Put into a large bowl and set aside.
In the large bowl, add the mayonnaise, creme fraiche, shallots, lemon juice, chives, parsley, avocado, bacon, salt and pepper, to taste, and combine well. Cover and refrigerate before assembling the sandwich.
Toast the brioche rolls in the oven until slightly colored, about 4 minutes. Assemble the sandwich by putting a liberal amount of lobster salad on each roll and serve.
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By jonkohler1962
Chandler, AZ
on February 09, 2012
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Yeah...it was TOO loaded. Lobster got lost in the mix, too much additives. Used to live in Maryland and have had many, many Lobster Rolls, too bad this one falls short. Best Lobster Rolls are simple - just mayo and shallots. Would be OK if I added 6 or 7 large Maine lobster. I like Aaron but this one will not be repeated. Sorry dude!
By LadyEgypt
Michigan
on February 04, 2012
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I like Him so much. Love His Recipies. I do wonder why He is not on more like the other chefs
By I LUV PASTA
New Jersey
on July 17, 2011
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Heavenly! This reminds me of these really expensive lobster rolls I had in San Francisco right by the ocean, except I got to put in more lobster and even bigger sized chunks of lobster meat inside! It was incredible.
Lobster was on sale at my supermarket, so I bought a couple and had them steam it and put it into ice. I got some creme fraische, the first time I've ever had it, and made these on hot dog rolls. Our Wegman's only sells brioche on weekends, but the hot dog buns did the trick.
They went fantastic with the kettle chips I served them with!
This recipe is world class. Loved it. Thanks Aaron!
Read all 8 reviews