Joe Zee’s Lobster Rolls Two Ways
2 Lobsters (feeds 4)
1/4 cup salt
1/2 cup mayonaisse
2 Tablespoons fresh lemon juice
1 Tablespoon finely chopped chives
1 Tablespoon finely chopped scallions
1 Tablespoon finely chopped celery
4 Tablespoons melted butter
Split top rolls
Potato chips for garnish
Salt to taste
Pepper to taste
Fill a Large pot 1/4 of the way full with water and 1/4 cup of salt. Bring to a boil. Add in the lobsters and place lid on top, steam for 10 minutes until bright red. Remove from pot and allow to cool for 30 minutes. Crack open the claws, legs, and tail. Place all meat in a bowl and chop into small chunks. Discard remainder of lobster. Split the lobster meat into two bowls.
Lobster rolls with mayo
To one bowl of lobster meat add the mayonaisse, 1 tablespoon lemon juice, chives and scallions. Mix together and coat the lobster. Add salt and pepper to taste. Chill for 1-2 hours.
Lobster rolls with butter
To one bowl of lobster meat add approximately 2-3 tablespoons of melted butter and 1 tablespoon of lemon juice to coat. Add salt and pepper to taste.
Coat each side of the rolls with a thin layer of melted butter. Toast on a grill or stovetop until golden brown. Fill each grilled roll generously with Lobster mixture and garnish with potato chips!
And now for Rob’s Sweet & Salty cookies with caramel drizzle and vanilla ice cream…