New England Classic: Lobster Rolls

Whether it's fried shrimp or a great cod, we can't resist the great food the ocean has to offer. Today we're sharing a recipe for a sandwich made popular in New England: the lobster roll. We wanted to share a recipe that is relatively simple and full of flavor, great for an outdoor lunch on a hot day.

We wanted to keep to a pretty traditional roll: cooked lobster on a hot dog bun. The standard ingredients mixed with the lobster tend to be mayonnaise or butter, which can weigh down the taste of the sandwich as a whole. To lighten it up, we also tossed in some lemon juice an a little cayenne pepper. Keep reading below for our favorite recipe...

Lobster Rolls

(makes 6 servings)

Ingredients

• 1 large onion, halved
• 2 tablespoons coarse sea salt
• 4 large garlic cloves, minced
• 3 bay leaves
• 1 teaspoon black peppercorns, cracked
• 1/4 teaspoon cayenne pepper
• 2 teaspoons lemon juice
• 4 1 1/2lb lobsters
• 8 tablespoons salted butter
• 1 teaspoon garlic powder
• 6 New-England style hot dog buns
• 3 tablespoons mayonnaise
• 2 teaspoons minced fresh chives
• sea salt
• Old bay seasoning

Directions

1. In a large clamb or lobster pot, add 2 inches of water. Put in the onion halves cut sides down and add the coarse sea salt, garlic, bay leaves, and black peppercorns. Bring to a boil over high heat.
2. Put in the lobsters head up, the first two sitting on the onion halves, and loosely stack the other two lobsters, making sure to space them apart. Cover and cook over medium-high heat until bright read (about 6 minutes). They'll be a little undercooked, but that's okay.
3. Transfer the lobsters to a large rimmed baking sheet and let cool. Work over the sheet to collect all the lobster juices and fat, twisting the tails and claws from the bodies. Pull off the tail ends from the shells and push the tail meat out with your thumb. Cut down the top of the tails and discard the dark vein. Twist the knuckles from the claws. Cover the claws with a kitchen towel and mash with a mallet or the back of a large knife. Gently crack the claws on both sides to loosen the shells from the meat. Break off the shell from the claws and pull out the meat. Break up the knuckles and push out the meat.
4. Cut the tails down the center and give all of the lobster meat just a few chops to make large chunks. Put the meat and collected juices in a large skillet and set aside.
5. Heat a griddle. In a small saucepan, melt the butter with the garlic powder and stir. Place a skillet over low heat. Butter both sides of the hot dog buns with garlic butter and sprinkle lightly with salt. Place buns on the skillet with 1 buttered side down. Increase the heat to medium-low and cook until crisp and brown Cook 2 to 3 minutes more. Transfer the buns to a large platter.
6. Gently reheat the lobster over low heat until barely hot. Remove the skillet from the heat, stir in the mayonnaise and season with sea salt, lemon juice, chives, and cayenne pepper. 
7. Spoon the lobster salad into the buns, sprinkle with Old Bay and serve immediately.
8. Enjoy!

Seafood Recipe: Grilled Lobster Tails

Ready to try grilling the king of seafood? Then get ready for this delicious recipe for grilled lobster tails! The trick is learning how to grill up these delicate shellfish and do justice to the dish without completely drying it out.

The best way to cook them is right in the shells, that way they retain plenty of moisture. To keep the tails straight, stick a skewer in each one. This also makes flipping the tails that much easier. To season, we mixed together some butter with garlic and herbs to form a compound butter that we added to the hot lobster right off the grill. Keep reading below for this excellent recipe...

Grilled Lobster Tails

(makes 4-6 servings)

Ingredients

• 1 stick salted butter at room temperature
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh tarragon, chopped
• 2 teaspoons fresh chopped parsley
• 2 cloves garlic, minced
• a dash of hot sauce
• 1 teaspoon lemon juice
•  freshly ground black pepper
• 4 7oz lobster tails
• oliveo il
• kosher salt
• lemon wedges for garnish

Directions

1. Preheat the grill to medium-high heat.
2. In a small bowl, blend butter, chives, tarragon, minced garlic, hot sauce, lemon juice, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
3. Using kitchen shears, butterfly the lobster tails down the middle of the underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail to keep it straight, and brush the tails with olive oil while seasoning with salt and pepper to taste.
4. Grill the lobsters cut side down for 5 minutes, or until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of the herbed butter into the meat. Grill for another 4 minutes, or until the lobster meat is opaque and white.
5. Remove the tails from the grill and serve with herb butter and lemon wedges.
6. Enjoy!

Maine-Inspired Lobster Quesadilla with Pico de Gallo

This mouthwatering meal is a collision of flavors from Mexico and Maine-- an unlikely combination that will win over everyone at the dinner table. An ordinary cheese or chicken quesadilla is always delicious, but adding in lobster takes this dish to the next level. If you're a veggie lover, try throwing in some bell peppers together with the lobster filling. 

What really makes this lobster quesadilla recipe such a standout is the quesadilla sauce and pico de gallo that accompanies it. The first has a nice kick to it, a delicious blend of chipotle and jalapeño. The pico de gallo is also a little saucy with some more jalapeño as well as Roma tomatoes and cilantro. Spread on top of the quesadillas, it gives this dish that little extra something. 

Lobster Quesadillas 
with Chipotle-Jalapeño Sauce and Pico de Gallo

(makes 4 servings)

Ingredients:

Quesadilla:

• 1 (10-inch or 12-inch) flour tortilla
• 2/3 cup grated cheese blend 
• 2 1/2 oz. fresh lobster meat

Chipotle-Jalapeño Sauce:

• 22 oz. jar of mayonnaise
• 1 lb. sour cream
• 10 oz. plain yogurt
• 2 oz. lime juice
• 1 1/2 oz. chipotle
• 1/6 of a bunch of cilantro
• 1/6 of a jalapeño, seeded and deveined 
• 1 oz. lime juice

Pico de Gallo:

• 10-12 Roma tomatoes, seeded and liquid removed
• 1 white onion, diced into 1/4-inch pieces
• 2-3 jalapeños, finely diced 
• 1/2 of a bunch of cilantro 
• Zest and juice of 1 lime
• Salt (to taste)
• Pepper (to taste) 

Directions:

1. Warm tortilla on the grill. Place grated cheese on 1/2 of tortilla, then place the fresh lobster meat on top of it. 

2. Fold the tortilla in half and let it grill about 3 minutes, turning it over now and then to cook both sides well. 

3. To make chipotle-jalapeño sauce: blend ingredients together in a food processor. 

4. For the pico de gallo, simply combine all ingredients in a bowl. 

5. To serve: slice tortilla into 4 portions and top with sauce and pico de gallo. Enjoy!