Lobster rolls are a New England speciality, in fact, a delicacy. In our extra virgin olive oil poached lobster rolls, we aim to infuse as much flavor as possible into these sandwiches. That flavor infusion happens during the poaching stage, using EVOO instead of water and other aromatics like garlic, herbs, and lemon.
Why poach in extra virgin olive oil? Poaching in EVOO introduces its own flavors to the lobster, creating a much more tender and luscious lobster than water ever could. In our poaching liquid, we used garlic cloves, lemon peel, rosemary sprigs, and thyme sprigs to enhance these sandwiches.
EVOO Poached Lobster Rolls
Course: MainCuisine: AmericanDifficulty: Easy4
servings15
minutes30
minutesLobster rolls are meant to be a casual meal, so feel free to pair these with some of your favorite potato chips, fries, or side salads. When searching out lobster for your rolls, you can use whole cooked lobsters that average about 1 1/2 pounds each or already picked and portioned lobster meat.
Ingredients
2eachwhole cooked lobsters (about 1 1/2lbs each), meat removed and cut into bite-sized pieces
2cupsmild intensity extra virgin olive oil
3eachgarlic cloves peeled
2tablespoonslemon peel (about 1/2 a lemon)
fresh rosemary and thyme sprigs
1/4cupcelery, minced
1/4cupmayonnaise
1 tablespoonfresh chives, chopped
1/2teaspoonsalt
1/2teaspoon lemon peel, minced (removed from the poaching liquid)
4 – 8eachsplit top New England-style hot dog buns
Directions
- Place lobster in a large saucepan and cover with olive oil. Add the garlic cloves, lemon peel, rosemary sprig, and thyme sprig to the pan and warm slowly over medium-low heat; you want just teeny-tiny bubbles surrounding the lobster meat.
- Cook for 20 minutes, remove from the heat, and set aside to cool to room temperature. Remove some lemon peel from the pot, which is finely minced, approx. 1/2 teaspoon.
- Place celery, mayonnaise, chives, salt, and minced lemon peel in a large bowl, and whisk to combine. Using a slotted spoon, remove the lobster meat from the pot, and place it in the bowl with the mayonnaise mixture, stir to combine.
- Remove 3 – 6 tablespoons of the poaching oil from the pan. Brush hot dog buns with the reserved olive oil and toast in a warm skillet or toaster oven until golden brown.
- Fill the toasted rolls with lobster salad and serve the lobster rolls with your favorite sides, like potato chips or French fries.
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