Lobster Roll
Having a catering business has its advantages: sometimes I may find myself with some left-over lobster. Lucky me!
The Caribbean spiny lobster or langoust differs from a regular lobster in that it does not have any claws. Which means a little less meat to eat, but not less flavor. The spiny lobster tastes delicious cooked or grilled, warm or cold, day or night.
The last lobster I got my hands on, I used to make a fancy lunch. I grilled the lobster on the BBQ the night before (brushed with some lime-garlic flavored olive oil) for about 15 minutes. The next day I took out the meat from the tail and made these delicious Caribbean lobster rolls. The recipe is easy. Just be careful not to cook or grill the lobster for too long or the meat will get tough.
Enjoy!
PrintLobster Rolls
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 2
Ingredients
- 200g cooked or grilled lobster meat, roughly chopped
- 2 large bread rolls or 4 regular rolls
- A handful of fresh greens
- 1/2 cup of thinly sliced cucumber
- 1/4 cup of thinly sliced red onion
- good quality extra virgin olive oil
- For the Dressing
- 1/4 cup good quality mayonnaise
- 1 tablespoon yoghurt
- 1/2 teaspoon lime zest
- 1 teaspoon lime juice
- 1 tablespoon fresh herbs like dill, tarragon, parsley, spring onion etc., finely chopped
- a pinch of ground black pepper and salt
- a few drops of tabasco
Instructions
- Put all the ingredients for the dressing in a bowl and stir to combine. Season to taste. Take half of the dressing and mix through the lobster meat.
- Heat a griddle pan. Slice the bread in half and grill the bread cut-side down for 2-3 minutes, for extra flavor. Sprinkle the grilled bread halves with a little olive oil.
- Put the bottom halves of the bread on a cutting board and divide the lobster meat among the rolls. Top each roll with a few cucumber slices, some greens and drizzle over the remaining dressing. Grind over a little black pepper from the mill and top with the remaining bread halves. Enjoy immediately.
Deliciousssssssssssssssssssss
Thanks Lelia!