Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
Show:
Worst Cooks in America
Citrus Butter-Basted Grilled Lobster Roll with Avocado Ranch
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- Level: Easy
- Total: 55 min
- Active: 35 min
- Yield: 2 servings
- Level: Easy
- Total: 55 min
- Active: 35 min
- Yield: 2 servings
Ingredients
Directions
Special equipment:
Wooden or metal skewers (if wooden, soaked in water for 15 to 30 minutes)- Preheat the oven to 375 degrees F. Heat a grill or grill pan to medium-high heat.
- Bake bacon on a slotted pan or metal rack set on a rimmed baking sheet to very crisp and set aside.
- Place avocado in a food processor and add sour cream, olive oil, vinegar, juice of 1/2 to 1 lime, herbs, grated garlic, hot sauce and salt and pepper. Pulse into a dressing and transfer to a serving bowl.
- Place a small saucepan over low heat and melt butter. Add the lime zest and juice of the remaining lime, the crushed garlic and some hot sauce.
- For the lobsters, skewer tails and season with salt and pepper. Brush with citrus butter and place meat-side down on hot grill for 2 to 3 minutes. Turn over and continue grilling until the meat is cooked and the shells are pink, 4 to 5 minutes more. Let cool slightly. Remove the meat from shells and roughly chop.
- For the rolls, brush the sides lightly with butter and toast in a skillet until golden brown. Crumble the bacon. Stuff the rolls with the lobster meat and top with lettuce, tomato, bacon pieces and avocado ranch.
- Serve with crudite and extra avocado ranch alongside.
Cook’s Note
Serves 2
