Lobster rolls are a traditional New England dish served at seafood restaurants in the North East. This simple dish consists of lobster meat tossed with mayonnaise (or butter in some cases) and seasonings, served in a New England-style roll which is split on top rather than along the side. Although this recipe is fairly basic, it does require a bit of leg work to get the lobster meat out of the shell. Vacuum sealing lobster is problematic because the shell can poke holes in the bag. If you want to scale up this recipe, feel free to add 4 or 6 more lobster tails as there’s plenty of room in Suvie.
Lobster Rolls
Ingredients
- 2 raw lobster tails
- 3 tbsp unsalted butter, softened and divided
- 2 New England style split-top buns
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh chives, plus more for garnish
- 2 tbsp mayonnaise
- ¼ cup celery, finely chopped
Directions
1) Bring a large pot of salted water to a rolling boil. Fill a large bowl with ice water and set next to the stovetop. Drop lobster tails into the boiling water and cook for 1 minute. Immediately remove the tails and plunge them into the ice bath.
2) Once tails are cool enough to handle, remove the meat from the tails by squeezing the sides of each tail inward until it cracks then pull the shell away from the meat along the crack. Alternatively, use kitchen shears to cut lengthwise up the underside of the tail. Flip lobster so the cut side is down and pull the outside edges of the lobster tail up towards each other to release the meat. Use a fork to scrape any extra meat from the shell.
3) Place lobster meat and 2 tbsp butter into a vacuum seal bag. Place into Suvie pan, cover with water, and load into bottom zone of Suvie. Enter cook settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 130°F for 45 minutes
Top Zone: None
4) After cooking, remove lobster from Suvie. Discard vacuum seal bag with juices and transfer lobster meat to a bowl.
5) Butter the inside of the rolls with the remaining tablespoon of butter. Gently open the top of the rolls so interiors are exposed. Place in a clean, dry Suvie pan. Broil for 3-5 minutes or until golden brown, watching closely to ensure the rolls don’t burn.
6) Break lobster into large chunks. Add lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, chives, mayonnaise, and chopped celery to the lobster, tossing to coat. Season mixture to taste with salt and pepper.
7) When the buns are done toasting, divide the lobster between them and sprinkle with additional chives. Serve.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 480, Total Fat 22.5g, Total Carbohydrates 24.9g, Total Sodium 820.1mg, Total Protein 43.4g
I made this. It was terrible with 1 teaspoon of salt! I had to throw it out!!!