Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, mike's classic lobster rolls. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Mike's Classic Lobster Rolls. The use of imitation crab meat in this dish is absolutely essential. Between the lobster, butter, sweet rolls, [if opted] mayonnaise and guacamole - this dish needs something to cut the richness. Serve with a thin dill pickle spear and Salt &.
Mike's Classic Lobster Rolls is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Mike's Classic Lobster Rolls is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook mike's classic lobster rolls using 24 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Classic Lobster Rolls:
- Take Lobster Meat Mixture
- Get 4 Or 5 [4 oz] Lobster Tails [depending upon how rich you want your sandwiches]
- Get 1 packages 20 oz Imitation Crab Meat
- Get 1/2 cup Real Mayonnaise [+ additional as per your taste]
- Make ready 1/2 cup Celery With Leaves
- Get 1/4 cup Chopped Chives
- Prepare 2 tbsp Fresh Parsley [packed]
- Make ready 1 tsp Lemon Pepper
- Take 1/4 tsp White Pepper
- Make ready 1/2 tsp Granulated Garlic
- Make ready 1 tsp Yellow Mustard
- Prepare 2 tbsp Real Butter
- Get Bread
- Get 2 packages King's Hawaiian Rolls [12 count per bag or mini rolls 6 count]
- Make ready 1 stick Real Salted Butter [optional]
- Prepare 1 Bottle Garlic Powder
- Prepare Toppings - Garnishments - Sides
- Prepare 3 cup Shredded Iceberg Lettuce
- Take 1 large Bag Salt & Vinegar Potato Chips
- Take 4 large Dill Pickle Quartered Spears
- Prepare 1 tub Fresh Guacamole
- Prepare 1 dash Old Bay Seasoning
- Make ready 1 dash Paprika
- Get 1 dash Celery Salt
By Kate Merker and Taylor Murray. Serve these lobster rolls in a toasted, buttered bun with crisp lettuce for the ultimate summer sandwich. Big, hearty chunks of fresh lobster. Served chilled with mayo and lemon butter.
Steps to make Mike's Classic Lobster Rolls:
- Add everything in the, "Lobster Meat Mixture," category except for the lobster in a large bowl and mix well. You will need more mayo than is called for. Tablespoon by tablespoon add more mayonnaise until it reaches the creamy consistency you desire. I usually add 3 additional tablespoons.
- De-thaw your lobster tails in water if frozen. Do not steam/boil/cook frozen.
- Once thawed, cut the underside of your lobster tails lengthwise and remove meat. Rinse lobster meat and discard anything you deem undesirable.
- Fill 1-1/2" of water and 2 tablespoons butter in a pot with a tight fitting lid. Bring to a boil and add lobster meat. Reduce heat to low and simmer/steam lobster meat for 5 to 6 minutes.
- Once cooked, place on plate to cool. Chop lobster meat and add to lobster meat mixture and mix. Place in fridge until fully chilled.
- Carefully tear 4 lengthwise rolls from the other 8. Then another 4 lengthwise rolls from the 8. This will leave you with 3 long sweet sub rolls each consisting of 4 mini rolls. Note: There are also King's Hawaiian Mini Sub Rolls available now that come in packs of 6 and are pre-split. I've used those in the photo below. You can find these rolls in the deli section of your local supermarket.
- Carefully slice lengthwise down the side of your roll [if using the 12 pack] to create an opening for your lobster meat without cutting it completely in half.
- You can use these rolls as they are or butter and sear them in a hot pan. If I sear them, I lightly butter the rolls and lightly sprinkle with garlic powder.
- Smear a layer of guacamole on one side of your roll. Add shredded lettuce and pile on your lobster meat mixture. Sprinkle liberally with Old Bay Seasoning and a pinch of Celery Salt. Also, add a long, thin dill pickle spear at the top of sandwich and serve with Salt & Vinegar Chips to cut some of the richness.
- To reduce the overall carbs, you can use low carb bread and omit the guacamole.
- Enjoy!
Big, hearty chunks of fresh lobster. Served chilled with mayo and lemon butter. Pasta and tender chunks of lobster in a creamy mascarpone cheddar blend, with garlic. Why do so many lobster rolls suck? (rants The Nutrition Doctor) This question vexes me greatly given how simple it is to make the classic New England sandwich. I can not count the number of times I've paid hard-earned money for a sub-par lobster roll—a phrase that should not exist in the English language.
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