Butter Poached Lobster Rolls with Bibb Lettuce and Spicy Mustard Mayonnaise
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 326
- Total Fat
- 32
- Saturated Fat
- 18
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 9
- Cholesterol
- 136
- Sodium
- 273
- Total: 25 min
- Active: 25 min
Ingredients
Two 1 1/2-pound lobsters, par-boiled until they turn red
2 tablespoons water
2 tablespoons plus 1 teaspoon fresh lemon juice
2 pounds unsalted butter, diced and chilled
Kosher salt and freshly cracked pepper
2 brioche hot dog buns, edges and ends squared off
Unsalted butter, at room temperature, for brushing
1 head Bibb lettuce, outer leaves removed
1 tablespoon extra-virgin olive oil
1/2 cup Spicy Mustard Mayonnaise, recipe follows
2 tablespoons finely minced chives
4 lemon wedges, for serving
Spicy Mustard Mayonnaise:
1 tablespoon mustard powder, such as Colman's®
2 tablespoons water
1 tablespoon fresh lemon juice
1/4 cup Dijon mustard
1/2 cup mayonnaise, such as Hellmann's®
Kosher salt and freshly cracked pepper
Directions
- 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.
- 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.
- 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.
- Add the lobster meat to the butter bath and warm through until fully cooked and the tails just start to curl, about 4 minutes.
- Place the Bibb lettuce in a small bowl and dress with the olive oil and remaining 1 teaspoon lemon juice.
- 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:
- Whisk together the mustard powder, water, lemon juice, Dijon mustard and mayonnaise in a small bowl. Season with salt and pepper.