Loaded Lobster Roll
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 738
- Total Fat
- 43
- Saturated Fat
- 12
- Carbohydrates
- 36
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 52
- Cholesterol
- 362
- Sodium
- 1611
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
Ingredients
2 (1-pound) lobsters
2 tablespoons mayonnaise
2 tablespoons creme fraiche
3 tablespoons diced shallots
1 lemon, juiced
2 tablespoons chopped chives
2 tablespoons chopped parsley leaves
1 avocado, halved, pitted and flesh diced
8 slices thick cut bacon, cooked crisp and crumbled
Salt and freshly cracked black pepper
4 brioche rolls, split
Directions
- Preheat the oven to 400 degrees F.
- Bring a large stock pot with approximately 2 gallons of salted water to a boil over high heat. Add the lobsters and boil for about 8 minutes. Drain from water and shock in an ice bath. Once cooled, remove the knuckles, claws and tail from the body of the lobster by a slight twist and pull. Split the tail with a knife, remove the meat from the shell and set aside. Pull off the claw pincher. Crack the claws with a nutcracker and remove the meat. Set aside. Using kitchen shears cut through the knuckle portion and remove the meat. Give all of the lobster meat a good rinse and roughly dice. Put into a large bowl and set aside.
- In the large bowl, add the mayonnaise, creme fraiche, shallots, lemon juice, chives, parsley, avocado, bacon, salt and pepper, to taste, and combine well. Cover and refrigerate before assembling the sandwich.
- Toast the brioche rolls in the oven until slightly colored, about 4 minutes. Assemble the sandwich by putting a liberal amount of lobster salad on each roll and serve.