For the brown butter hollandaise: In a small saucepan, melt butter. Allow butter to continue cooking at a very low simmer until the solids fall to the bottom and the rest of the butter gets browned with a very nutty aroma. Turn off heat and set aside.
In a double boiler, whisk together yolks and lemon juice. Slowly whisk in melted butter until smooth and creamy, about 10 minutes. Season with cayenne, salt and pepper.
For the tempura: Bring oil to 350 degrees F in a deep-fryer or Dutch oven. Whisk together the flour, cornstarch, garlic powder, seafood seasoning and some salt and pepper, then whisk in enough soda water and/or beer to make a batter.
Divide the lobster meat into two and thread a portion onto each of 2 skewers. Coat in tempura batter. Fry the lobster until golden, about 2 minutes.
For the lobster roll: Toast brioche buns on both sides. Add lettuce to buns. Place a lobster skewer on a bun, then pull out the skewer. Repeat with remaining skewer and bun. Drizzle 2 ounces hollandaise over each bun. Top each with bacon. Garnish with parsley.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Shack, Old Orchard Beach, ME
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