Lobster Roll (Geoffrey Zakarian) Recipe

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Lobster Roll (Geoffrey Zakarian)
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Ingredients
25
Count
Nutrition
1825
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Lobster Rolls:
  2. For the lobster sauce: In a medium saucepan over medium-high heat, reduce the white wine and tarragon vinegar with the peppercorns, shallots, bay leaf, tarragon and thyme until the mixture is nearly dry, about 10 minutes. Add the half-and-half and reduce by two-thirds, about 5 minutes.
  3. Decrease the heat to low and whisk in the butter, chunk by chunk, stirring vigorously until each piece is nearly melted. Remove the lobster sauce from the heat and season it with lemon juice and salt. Strain the lobster sauce through a fine mesh chinois. Hold the lobster sauce warm in a saucepan over very low heat until the lobster meat is ready
  4. For the lobsters: Bring a large pot of salted water to the boil. Prepare a bath of icy water. Kill the lobsters by placing them on their backs on a cutting board and inserting a knife tip into their heads between the antennae. Drop the lobsters in the boiling water for 20 seconds and immediately shock them in the ice bath to stop the cooking. Extract the tail, claw and knuckle meat from the lobsters. The meat will still be translucent and raw. Remove the mud line from the tails and dice the tail meat into bite-size chunks.
  5. Add the lobster meat to the lobster sauce. Very slowly warm the meat until it is just barely cooked through. Be sure to agitate the pan frequently to prevent the lobster sauce from breaking. If it does start to break, sprinkle it with a few drops of cold water and take it off the heat for a moment.
  6. For the lobster rolls: In a saute pan, toast the sides of the buns with butter until crispy and golden. Spoon the cooked lobster meat into the prepared buns. Add as much lobster sauce as desired. Drizzle the lobster rolls with Mayo Mustard, drizzle with yogurt and sprinkle liberally with chives. Serve with lemon wedges.
  7. Cook's Note: Leftover lobster sauce can be used over baked potatoes or served with grilled or roasted fish.
  8. Mayo Mustard Recipe:
  9. Combine the dried mustard with 1 1/2 teaspoons water and lemon juice. Whisk in the mayo, Dijon, hot sauce and salt to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1824.96 Kcal (7641 kJ)
Calories from fat 1198 Kcal
% Daily Value*
Total Fat 133.11g 205%
Cholesterol 633.5mg 211%
Sodium 1933.77mg 81%
Potassium 612.12mg 13%
Total Carbs 109.66g 37%
Sugars 63.8g 255%
Dietary Fiber 6.18g 25%
Protein 41.68g 83%
Vitamin C 19.9mg 33%
Vitamin A 1.1mg 38%
Iron 3.8mg 21%
Calcium 294mg 29%
Amount Per 100 g
Calories 339.47 Kcal (1421 kJ)
Calories from fat 222.85 Kcal
% Daily Value*
Total Fat 24.76g 205%
Cholesterol 117.84mg 211%
Sodium 359.71mg 81%
Potassium 113.86mg 13%
Total Carbs 20.4g 37%
Sugars 11.87g 255%
Dietary Fiber 1.15g 25%
Protein 7.75g 83%
Vitamin C 3.7mg 33%
Vitamin A 0.2mg 38%
Iron 0.7mg 21%
Calcium 54.7mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 46.8
    Points
  • 49
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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