Geoffrey Zakarian features Butter Poached Lobster Rolls with Bibb Lettuce and Spicy, as seen on Food Network Kitchen Live.
Recipe courtesy of Geoffrey Zakarian

Butter Poached Lobster Rolls with Bibb Lettuce and Spicy Mustard Mayonnaise

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings


Spicy Mustard Mayonnaise:


  1. Remove the lobster meat from the tail, knuckles and claws, keeping the meat intact. Split the tail down the center and clean the waste track.
  2. Heat the water and 2 tablespoons of the lemon juice over medium heat in a medium saucepan. Whisk in the cold butter cubes a little at a time, being careful to make sure it forms a creamy emulsion. Rotate the saucepan off and on the heat, melting the butter until it is all incorporated. Season with salt and pepper. Keep warm but not simmering; the butter must stay emulsified.
  3. Brush the hot dog buns with some room temperature butter on all sides. Toast in a large, dry skillet over medium heat, about 1 minute per side.
  4. Add the lobster meat to the butter bath and warm through until fully cooked and the tails just start to curl, about 4 minutes.
  5. Place the Bibb lettuce in a small bowl and dress with the olive oil and remaining 1 teaspoon lemon juice.
  6. Fill the rolls with the butter poached lobster and drizzle with the Spicy Mustard Mayonnaise; the lobster roll should be warm. Finish with the chives. Serve each lobster roll with 2 of the lemon wedges. Plate the dressed lettuce on the side.

Spicy Mustard Mayonnaise:

Yield: 1 cup.
  1. Whisk together the mustard powder, water, lemon juice, Dijon mustard and mayonnaise in a small bowl. Season with salt and pepper.