"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lobster Rolls Recipe

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This recipe for Lobster Rolls, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Ritchie
Added: Monday, April 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 hot dog buns or other bun of your choice
1/4 - C. of melted unsalted butter
1/3 - C mayonaise
1 - T. white truffle oil
2 - tsp. fresh lemon juice
1/2 - tsp. salt
1/4 - C. finely chopped celery
2 - T. minced shallots
2 - T. fresh minced chervil
1 - T. minced fresh parsley
1 - tsp. chopped chives
1 - lb. freshly cooked lobster tail and/or claw meat, cubed. Use canned lobster as substitute.

Potato chips as garnish.

Directions:
Directions:
Preheat grill or broiler.
Using a pastry brush, spread the inside and outside of each bun with melted butter. Grill quickly to warm through. Alternately, place on a cookie sheet and put under broiler til warmed.

In a bowl, combine the mayonaise , truffle oil, lemon juice, and salt and mix well. Fold in the celery, shallots, chervil, parsley and chives. Fold in the lobster meat. Place 1 bun on each plate and divide the lobster salad among each. Serve immediately with chips.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This comes from watching the famous chef, Jasper White of the Summer Shack in Boston, making the rolls for us in Carmel.

 

 

 

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