Recipe courtesy of Ben Sargent
Recipe courtesy of Ben Sargent
Watch how to make this recipe.
Ben's Lobster Roll
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- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 637
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 96 g
- Cholesterol
- 752 mg
- Sodium
- 2566 mg
- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 637
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 96 g
- Cholesterol
- 752 mg
- Sodium
- 2566 mg
Ingredients
Directions
- Fill a stockpot with 1 to 2 inches of water and set over high heat. Add the sea salt, seafood seasoning, peppercorns, 4 of the garlic cloves and the onions. Once the water is boiling, add the lobsters. Cover the pot and steam the lobsters for 8 minutes (they won't be fully cooked yet). When finished, remove the lobsters and shock in ice water.
- Carefully remove the lobster meat from the shells, saving the juices, and coarsely cut into large chunks. Toss with the mayonnaise and about 1 cup of reserved lobster juices (the mixture should have a wet, thin consistency). Reserve.
- Melt the butter in a small saucepan over medium heat with the wine and remaining clove of garlic. Reserve and keep warm.
- Line a large, flat griddle with foil and heat over medium heat. Arrange the lobster mixture on the foil and cook, stirring occasionally, until heated through, about 5 minutes.
- Heat a large, flat grill pan or skillet over medium heat. Open the buns, brush the garlic butter on the insides and toast, buttered-side down, until golden brown, about 1 minute. Evenly divide the warm lobster meat between the rolls, brush the meat with a small amount of garlic butter and garnish with a dash of seafood seasoning.
