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.
Traditional Chesapeake Lobster with butter as the dressing
The Captain and I also found a little place on the water in Maine that served the best Lobster Rolls…I mean the best!
Lobster Roll Buns
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.
New England Split top Roll
Hot Dog 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! 🙂
Me
- 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.
Sounds so interesting. I love these insights into the different cuisine. Not sure I could cook a live lobster though. Scary amount of butter in the croissant….. But I wouldn’t say no to one.
Hugs from across the pond.
I love lobster and all the “butta” that goes with…I don’t think my cholesterol could stand a daily diet of it but…..:)
And you are right, the croissants have lots of “butta” too.
When I think about it too much, …I think about all the ladies on the Titantic who turned down the dessert cart that fateful night.
Glad you stopped by my friend….
Luv ya!
Kari
I prefer the croissant over the New England split top roll too Donna.
Do you prefer the “salad” type filling or do you prefer the buttery lobster?
Thank you for your input…I almost added you for your thoughts because I knew you would have the insight from Maine. 🙂
thanks for stopping by
Kari
Well as you know I am from Maine and have had many a lobster (at affordable prices, I might add). The traditional lobster roll with that hot dog type bun – basically ruins a great cuisine. Why would anyone put such a wonderful filling on a white bread Wonder-bread fake excuse for bread? I will eat it on a baguette or a crispy croissant any day! The newer designer chefs don’t use the “traditional” roll. My guess is that Nissan Baking Company, which was based in Maine must have been a player in the original marketing of the roll. You know, we Portland, Mainers are known to be extaordinary Foodies.
;0
thanks Sandy
Kari
This recipe gets a thumbs up from me, too, Kari.