TRADITIONAL JAPANESE RECIPE: This Lobster Roll Recipe ( ロブスターロール ) will probably discourage many of you, but it's really easy to make. A bit expensive, I understand, we you should give it a try. It has very few ingredients and there isn't much to cook. Essentially, once you're done boiling the Lobster Tails, you're done with the cooking.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - If you have frozen Lobster Tails, defrost them by placing the Lobster Tails in the refrigerator for 8-12 hours. You can also put the Tails in a bowl of cold Water for a quick defrost.
02 - Once they've been defrosted, put the Lobster Tails in a large pot of already boiling Water and add 5gr / 0.17oz / 1 teaspoons of Salt (for each quart of Water) and boil for about 8 to 12 minutes or until the shells are bright red color (stir the Lobsters from time to time).
03 - After you've cooked the Lobsters, let them rest for 5 minutes to allow the meat to absorb the moisture inside the shell.
04 - For the Salad, cut the Celery into thin strips lengthwise and then chop into small pieces.
05 - Finely cut the Chives.
06 - Cut the Lobster shell in half lengthwise, separate the Meat from the shell and cut the Lobster Meat into small pieces.
07 - In a large bowl, mix Lobster Meat, Celery, Chives and some Spicy Mayo.
08 - Season with Salt and Pepper.
09 - Cover the bowl with some cling film and transfer the Lobster Salad in the refrigerator for 30 minutes.
10 - For the Buns, make a slit on the top of buns with knife.
11 - Melt the Butter in a large skiller or frying pan over medium-low heat.
12 - Place the flat sides of the Buns on the melted Butter and gently move around to let them absorb the butter and toast the Buns until golden brown on both sides.
13 - To assemble, divide the Lobster Salad evenly and fill each Bun with it.
14 - Drizzle with Lemon and sprinkle some Chives. Serve.
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