Lobster Rolls, The Croissant Way!
I became familiar with lobster rolls many years ago while visiting the New England area.
In fact, after my first taste of fresh Maine Lobster…well, there was no going back. 🙂
It is a delicious sweet meat and when you dip in clarified butter….well, lets just say it is unbelievably good and I am sure you, my dear readers love lobster too.
The Captain and I also found a little place on the water in Maine that served the best Lobster Rolls…I mean the best!
When we moved to Florida, I discovered the Lobster “bun” in my local supermarket. But, they are not always “in stock”.
For those of you who may not be familiar with a Lobster Roll….it is basically a lobster salad on a bun.
A traditional lobster roll is a New England split top roll that is similar to a hot dog bun except the “split” is on the top rather than the side of the bun.
Even though many lobster salad connoisseurs, use only butter as a dressing and serve on a steamed roll, I like to be like some non-traditionalists… and serve the lobster as a salad.
I have found that making a “salad” of the lobster meat is more to my liking…health wise, well, maybe not real healthy 😉
Many seafood restaurants make their lobster rolls filled with lobster salad.
I have also discovered croissants work just as well as the New England split top rolls….and are easily available in our supermarkets.
I like to use the frozen French style croissants that are so buttery and flaky that the lobster salad becomes a special meal rather than just a salad on a bun. Sooooo good!
Below is the printable recipe if you would like to try it.
Modify it to your liking…you will note that as usual, I like to add a little “spicy-hot” so I have added a bit of cayenne pepper.
This recipe gets a thumbs up from the Captain! 🙂
- 2-3 cups of cooked,chopped lobster meat
- 1/4 cup of finely chopped celery
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons chopped chives or green onion tops
- 1/2 cup shredded lettuce
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup of mayo (I use miracle whip)
- fresh black pepper to taste
- Salt if desired
- 4 Croissants (either pre-made or you can bake from the Pillsbury dough boy) 😉
- If using a fresh lobster, you will need to prepare a large ice-water bath along side a very large pot of boiling salted water. (use about 4 lobsters (1 pound each)
- Cook the lobsters until they turn bright red, about 10 minutes, then use tongs to remove the lobsters to the ice-water bath and leave them there for about 2 minutes.
- Drain the lobsters and twist off the claws and tail, removing the sweet meat.(Remove and discard the intestinal vein that runs the length of each lobster tail).
- Chop the lobster meat into bite size pieces and pat them dry.
- Be sure the lobster is really dry by putting in a strainer set over a bowl and refrigerate for at least 1 hour before adding the other ingredients.
- In a large bowl, mix the lobster meat with the Miracle Whip (or mayonnaise) and season with salt and pepper.
- Fold in the diced celery, lemon juice and cayenne pepper until well blended and place in the fridge while preparing the rolls, or in this case the croissants.
- Bake the croissants
- If you are using pre-made croissants, after baking, slice down the side or across the top to make a pocket for the filling.
- Just before filling the rolls, add the shredded lettuce to the lobster salad and serve immediately.
- As stated above, you can substitute fresh or frozen shrimp or crab meat or a combination of all three.
- If you would rather use the New England split rolls, brush with melted butter and place in a nonstick fry pan to gently brown the sides before filling.