Best Lobster Roll With Slaw Recipes

NEW ENGLAND LOBSTER ROLL

Steps:

• Place the cooked lobster meat in large bowl.
• In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, hot sauce, and salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.
• Brush both sides of rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.
• Divide the lobster salad between each roll per your preference. Some serve lettuce under the lobster salad but we like it without, your choice.

HALIBUT "LOBSTER" ROLL WITH GREEN GODDESS SLAW

Steps:

• In a large bowl, combine halibut, mayonnaise, tarragon, and Dijon. Toss to coat fish. Fold in celery, scallions, pimento, and hot sauce. Season, to taste, with salt and black pepper. Serve on buns with lettuce.

BUTTER-POACHED LOBSTER ROLLS WITH CELERY FENNEL SLAW

Steps:

• Bring a large pot of salted water to a boil.
• Remove the claws and tails from the lobsters. Boil the tails for 1 minute and the claws for 4 minutes, then remove from the water. Immediately remove the meat from the shells and set aside.
• Add the oil to a medium saucepan over medium-high heat. Add and sweat the onions, garlic and bay leaves until the onions are translucent, about 3 minutes. Carefully add the vermouth and reduce until dry, about 2 minutes. Add the cream, then reduce by two-thirds, until thick. Slowly whisk in the pound of butter little by little until fully emulsified. Add the lobster tail and claw meat to the butter cream sauce and poach over low heat at 165 degrees F until cooked through, 7 to 10 minutes. Remove the lobster from the pan and allow to cool just to the touch. Rough chop and set aside.
• Add the mustard seeds, vinegar, sugar and 1 tablespoon kosher salt to a small saucepan and bring to a simmer. Meanwhile, separate the celery into stalks. Using a Japanese mandoline, slice the celery into paper-thin strips. Cut the fennel bulb into quarters. Using the Japanese mandoline, slice the fennel bulb paper thin.
• In a medium bowl, toss the celery slices, fennel slices, mustard oil and 2 tablespoons pickled mustard seeds. Taste and adjust as desired with more mustard seeds. Keep cool until ready to serve.
• In a 12-inch cast-iron pan, melt the remaining 2 tablespoons butter and griddle the buns, top side-down, over medium-high heat until golden brown.
• Open the buns and fill with spoonfuls of the lobster mixture. Top with a handful of the slaw and garnish with the reserved fennel fronds.

SOUTHWEST LOBSTER ROLL

Steps:

• Preheat the grill to medium-high heat.
• For the Habanero Butter: Combine the butter, garlic, habanero, shallot and capers in a small saucepan over medium heat. Season with salt and pepper and cook until the shallots start to turn translucent. Deglaze the pan with the white wine, lime juice and zest, cook the mixture until the white wine has reduced and the pan is almost dry. Transfer to a small bowl and reserve to the side.
• For the garlic butter: Combine the butter and garlic in a medium saucepan and cook over medium heat until the garlic becomes fragrant and softened, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and reserve to the side.
• For the cilantro-lime mayonnaise: Add the mayonnaise, buttermilk, cilantro and lime zest and juice to a large bowl. Season with salt and pepper and whisk to combine. Add the cabbage and mix well to coat. Refrigerate until serving.
• For the Southwest lobster roll: Prepare a grill to medium-high heat. Brush the lobster tail pieces with the habanero butter. Place the tails shell-side down on the grill. Cook for 3 minutes, flip the lobster over, baste liberally with more habanero butter and allow the tails to cook in the butter and their own juices until the tails are curled and the meat is opaque, 4 to 6 minutes more. Remove from the grill and reserve to the side.
• Brush the hot dog buns with the garlic butter. Grill until golden and crisp, about 30 seconds.
• To assemble the southwest lobster roll: Place the avocado slices in the buns. Remove the lobster tails from the shells. Place 2 pieces of lobster tail in each bun. Top with 2 slices of the tomato, followed by 1/4 of the cabbage mixture. Place the Southwest lobster rolls on a large platter and serve immediately.

COLESLAW WITH LOBSTER

Steps:

• Cut the cabbage in half, slicing through the core. Cut away and discard the core and any tough or blemished outer leaves. Finely shred enough of the cabbage to make about three cups. Reserve the remainder of the cabbage for future use.
• Coarsely chop the cabbage shreds and put them in a mixing bowl.
• In another mixing bowl blend the mayonnaise with the lemon juice, Tabasco sauce, onions, salt and pepper and stir in the lobster meat. Pour the mixture over the cabbage and toss well.

LOBSTER ROLLS

Steps:

• Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
• In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
• Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

EASY LOBSTER ROLLS

Steps:

• Preheat oven to 350 degrees. Stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay, and cayenne in a large bowl.
• Split rolls across tops; brush generously with some of melted butter. Heat in oven on a baking sheet until warmed through, 3 to 5 minutes.
• Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil, and serve.