December 22, 2018
Dinner, Lunch, Shellfish,
Lobster, Dairy, Vegetables, Onions, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Game/Sports Day, Picnic, Potluck, Weeknight Meals, Stove Top, Butter/Margarine, Sandwiches more
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"From our Saturday newspaper The Weekend West. Times are estimated."
To make the shellfish boil, place all the ingredients in a large saucepan with 4 litres of cold water and bring to the boil over high heat, then add the lobster and return to the boil and once the liquid has returned to the boil, simmer for 15 minutes, then drain and refresh in a large bowl of iced water.
Drain again, then twist the head and the tail in opposite directions to separate the tail. Using a pair of kitchen scissors, cut down the back of the shell on the under-side and remove the shell.
Make a long incision down the back of the peeled lobster tail and remove the digestive tract. Crack the claws and remove the meat, then coarsely chop all the meat.
Place the lobster meat and all the remaining ingredients in a bowl and toss to combine.
Toast the rolls, then brush the cut sides with melted butter and fill with the lobster mixture, then secure with a cornichon threaded onto a toothpick.
Note - to euthanise the lobster humanely, place it in the freezer for 30 minutes to put it to ‘sleep’, then use a large skewer or knife to piece in between the head and the body.
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I just love lobster rolls, and recently went to Maine where I ate several. This was good, but not quite as good as what I had there. I did leave out the celery (don't like it) and the cornicon garnish. Otherwise, I stuck to the recipe, using thawed frozen lobster meat. I think it was a bit too much lemon juice for me, which made the mayo too thin for me. I'll try again with more mayo less lemon, and I think that would work for me.