Best 7 Lobster Roll With Cajun Taste Recipes

LOBSTER ROLL RECIPE BY TASTY

Steps:

• In a large bowl, combine the celery, ⅓ cup (80 g) of the mayonnaise, lemon zest, lemon juice, and chives.
• Season with salt and pepper.
• Stir in the lobster meat just to combine.
• Brush the inside of the hotdog buns with the remaining 2 tablespoons mayonnaise.
• Toast in a large skillet set over medium heat.
• Enjoy!

ERIC'S LOBSTER ROLLS

Steps:

• Trim celery and green onion ends; place in a pot. Add 2 tablespoons lemon juice, seafood seasoning, and blackening seasoning. Cover with water; bring to a boil.
• Stir lobster tails and shrimp into the boiling water. Cook until they float to the top, about 7 minutes. Drain. Remove lobster meat from the shell; cut into bite-sized pieces. Place lobster meat and shrimp in a bowl. Refrigerate until cool.
• Transfer celery and green onions to a bowl. Add seafood salad and crab dip. Drizzle remaining lemon juice on top. Mix in cooled lobster meat and shrimp. Season with a little more lemon juice.
• Split and stuff croissants with lobster and shrimp salad.

LOBSTER ROLL

Steps:

• Place the lobster meat, mayonnaise, lemon juice, celery, chives, salt and pepper in a bowl. Stir gently to combine.
• Spread the butter onto the outer sides of each bun. Place the buns in a pan or on a griddle over medium heat. Cook for 2-3 minutes per side or until golden brown.
• Divide the lobster mixture among the buns. Serve immediately, garnished with additional chives if desired.

MAINE LOBSTER ROLLS

Steps:

• Cook lobster according to directions here. I prefer to steam cook the lobster. Follow the instructions on the same guide to remove all the lobster meat from the shell.
• Chop the lobster meat into big chunks. You can leave the claw meat whole if you prefer as well. Toss the lobster in the melted butter (optional). Set aside.
• Finely chop the spring onions and put it in a bowl. Add about ⅓ cup of mayonnaise, a generous pinch of celery salt, and black pepper. Mix well.
• Add the butter coated lobster into the mayonnaise mix and add lemon juice to taste.
• Cover bowl with plastic wrap and refrigerate until needed.
• You will need a stick blender and a tall container that just fits the stick blender. Do not use a bowl, or a large container for this recipe.
• Crack the egg into the container, followed by a pinch of salt, mustard, lemon juice and vinegar.
• After these ingredients are placed in the container, slowly pour in the oil into the container - along the wall, so that the egg remains at the bottom.
• Place the stick blender in the container, with the egg yolk underneath the stick blender blades.
• Without moving the stick blender, start blending and hold it in place for about 10 - 15 seconds. You will start to see the egg and oil at the bottom of the container turn white. Next, move the stick blender up and down to mix the rest of oil and to make a thick mayonnaise - another 15 to 30 seconds more. It should be smooth, thick and spreadable. If it's too lumpy, mix in a little water. Taste the mayonnaise and add more lemon juice or salt if needed.
• Place the mayonnaise a glass jar with a tight lid and store in the fridge, for up to 5 days.
• You can buy New England lobster roll buns, or make them at home using this recipe.
• Spread butter on both sides of the lobster roll buns. Heat a non-stick pan over medium heat. Toast both sides - about 3 to 5 minutes per side. Set aside.
• When the toasted buns are cool enough to handle, use a serrated knife to split the buns on top.
• Line each bun with lettuce leaves. Fill each bun with 1/4 of the lobster filling. Sprinkle extra chopped spring onions or chives on top.
• Serve with lemon wedges, chips or fries. If you prefer, you can choose to serve with other side dishes and drinks as described in the post.

LOBSTER ROLL WITH CAJUN TASTE

Steps:

• 1. In a large bowl, combine lobster, celery, and onion. Making sure that the lobster is in bite-size cubes.
• 2. Combine mayonnaise, hot sauce, Cajun seasoning, and lemon juice. Mix until smooth.
• 3. Gently stir lobster mixture into mayonnaise mixture. Place into refrigerator until ready to serve.
• 4. When ready to serve, take a hoagie bun, split bun (toast if desired), fill with lobster and lettuce. ENJOY!!!
• 5. NOTE: If your lobster mixture gets dried out in the refrigerator before serving, add a little more mayonnaise or 1 Tbsp of milk.

EASY LOBSTER ROLL

Steps:

• Bring a large pot to boil. Add the lobster tails and cook for 5-8 minutes until they turn red. Remove from the water and place in an ice bath for 5 minutes.
• Remove the lobster from the ice bath and crack the shells and remove the meat. Cut into large chunks.
• In a medium sized bowl add the lobster, mayonnaise, Dijon Mustard, chives, and salt and pepper to taste.
• Cut the hoagie rolls and add bib lettuce and stuff with lobster mixture. Sprinkle with paprika if desired.

CAJUN LOBSTER

Steps:

• Preheat oven to 375 degrees F.
• Melt butter in a large skillet over medium heat. Add onions and garlic and saute until tender. Add lobster and all seasonings except brandy and cook for about 3 minutes. Transfer lobster to a baking dish (or if you are using an oven-safe skillet, place it in the oven) and roast for about 8 minutes. Remove baking dish or skillet from heat, add brandy, and return to oven for 2 more minutes. To serve, return lobster mixture to the lobster shell, and arrange attractively.