Lobster Rolls with Lemon Vinaigrette and Garlic Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad. Ingredients:
4 (1 1/4-to 1 1/2-pounds) live lobsters |
3 tablespoons fresh lemon juice |
1/3 cup extra-virgin olive oil |
1/3 cup thinly sliced scallions |
1/4 cup finely chopped peeled celery |
1/4 cup celery leaves |
1/4 cup chopped flat-leaf parsley |
1/2 stick unsalted butter |
3 garlic cloves, smashed |
6 hot dog buns, preferably top-split |
accompaniment: lemon wedges |
Directions:
1. Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
2. Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
3. Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
4. Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
5. Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
6. Fill buns with lobster.
7. Cooks' notes: Lobsters can be cooked 1 day ahead. Remove meat from shells and chill. Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.
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