A big pot of boiling lobsters always draws a crowd, and when I demoed this at SoBe, that was no exception. Butter the buns on the outside (the Maine way), toast them in a skillet, and load them up. The more meat you put in, the more popular you’ll be.
Adapted from "Food Network Food & Wine Festival Cookbook" by Lee Brian Schrager and Julie Mautner
- 1 ½ pounds cooked shelled lobster meat (from about four 1½-pound lobsters), chopped into ½-inch pieces
- 2 tablespoons homemade or good-quality store-bought mayonnaise
- ½ teaspoon finely chopped fresh chives (optional)
- ½ teaspoon finely chopped fresh tarragon or chervil (optional)
- 1 teaspoon freshly squeezed lemon juice, or to taste
- Coarse salt (use sea salt if you have some) and freshly ground black pepper
- 8 top-split hot-dog buns
- 2 tablespoons butter, melted
Stir the lobster, mayonnaise, and herbs (if using) together in a large bowl. Add the lemon juice, and season with salt and pepper to taste. Cover and refrigerate the salad for up to 2 hours.
Lightly brush the outsides of the buns with the butter, and cook on a hot griddle or in a heavy skillet until golden brown, about 1½ minutes per side.
Spoon about ½ cup of the lobster mixture into each bun, and serve immediately.
How to Make It
If using live lobsters, steam or boil them. The boiling ratio is 7 minutes for the first pound and 3 additional minutes for every pound after. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles, and tails. Remove and discard the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch pieces.
Place diced cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber, mayonnaise, and tarragon (or chervil). If the salad is to be served within the hour, add the scallions (or chives). If not, add them 30 minutes before serving. Season with salt, if needed, and pepper. Cover with plastic wrap, and chill for at least 30 minutes before serving, or as far ahead as the night before.
When you're ready to party: Preheat a griddle over medium-low. Taste the lobster salad—does it need more salt? Does it want more mayonnaise? Now's the time to fix it.
Lightly butter the insides of the buns. Griddle them for about 2 minutes, until golden brown. Stuff the toasted rolls with the chilled lobster salad. Stack 'em high and serve 'em hot.
Giada won by a landslide. We understand that capers will likely spark controversy. However, everyone on the Delish team agreed that the caper-y taste wasn't obvious. It just added a briny saltiness that worked well with the lemony-mayo situation. Same idea goes for the pepperiness of the baby arugula.
Fun fact! During summer, Maine lobsters shed their shells and grow new ones. It sounds weird, but it's really cool because the seawater that fills the new shell "marinates" the lobster meat and makes it perfectly sweet and even more delicate.
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- 2 stalks celery, finely chopped
- 2 green onions, finely chopped
- 1 lemon juice, or more to taste
- 2 tablespoons seafood seasoning (such as Old Bay®)
- 2 tablespoons blackening seasoning
- water to cover
- 2 lobster tails
- ½ pound peeled, deveined raw shrimp
- 2 cups seafood salad
- 4 ounces Cajun crab dip
- 6 small croissants
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.
The evolution of Snoop's relationship with lobster
Snoop himself can't eat the dish any longer since he follows a plant-based diet, but that hasn't stopped him from perfecting the recipe. "He won't touch a lobster, but he will cook Lobster Newburg," Stewart told Insider. "I thought that was really funny."
His lobster mastery has come a long way since 2016, when Stewart showed him how to cut the crustacean open in a VH1 segment. "Martha, what the f**k is that? What — ahh, what is that?" he said, on first seeing a lobster's insides.
Meanwhile, in the Snoop-Stewart friendship, the culinary teaching goes both ways. Stewart introduces Snoop to foods he wouldn't have tried otherwise, and Snoop cooks his recipes for Stewart. Stewart even wrote the foreword to From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen, Snoop Dogg's recipe book.
Unlike Martha Stewart, you may not be able to have Snoop Dogg personally cook for you, but if Lobster Newburg sounds like something you want to try, you can make Stewart's recipe for it at home.
Connecticut-Style Lobster Rolls
Bring 1 cup water to a boil in a steamer. Add lobster tails steam for 3 minutes. Remove from steamer and rinse under cold water until cool enough to handle.
Remove the shells and dice lobster meat into bite-sized pieces.
Melt 1 tablespoon butter in a 12-inch frying pan. Add 2 buns and turn to coat with butter. Toast over low heat, turning once, about 2 minutes. Transfer to a plate. Repeat with 1 tablespoon butter and remaining buns.
Melt remaining 6 tablespoons butter in the same pan. Toss in lobster pieces. Cook over low heat, stirring almost constantly, for 3 minutes. Add paprika and salt continue to stir until lobster is opaque, about 2 minutes more.
Line toasted buns with lettuce. Fill with lobster. Drizzle any remaining butter on top.
Favorite Lobster Roll: The Lobster Shack in Cape Elizabeth, Maine
"The Lobster Shack in Cape Elizabeth is my second favorite lobster roll. Always fresh, locally sourced lobster meat served in a butter and grilled split-top bun. Mayo is optional (perfect) and the view while enjoying the roll can't be beat. The Lobster Shack sits on a point overlooking some of the lobster grounds that I once fished! Like our own roll, the focus is on the high quality lobster meat, a naturally red food, making our partnership with EAT (RED) SAVE LIVES campaign this month a perfect fit. Our goal with the partnership is to drive awareness and funds to make a real, tangible impact on the campaign."
Martha Stewart Made Snoop Dogg Try Lobster & Now He’s Super Into It
Martha Stewart&rsquos friendship with Snoop Dogg is one for the ages. They come from two completely different worlds, and yet they mesh together so well&mdashboth on their cooking show, Martha & Snoop&rsquos Potluck Dinner Party, and IRL. So, what&rsquos the key to their friendship? According to the 78-year-old lifestyle maven, it&rsquos their different interests.
When PureWow spoke with Stewart about her and Snoop&rsquos brand-new Tostitos strips and avocado salsa commercial (which will air leading up to the Super Bowl), she dished on how they help one another get out of their comfort zones.
As for what Snoop brings to the table, Stewart says that her 48-year-old bestie is especially helpful at decoding rap lyrics.
&ldquoHe helps me understand what the rappers are saying. He can distinguish it easier than I can, even though I love rap music and I love the poetry that goes with it,&rdquo she shared.
Stewart also brings an area of expertise to the friendship. &ldquoIn the arena of cooking, I&rsquove introduced him to a lot of foods that he would never have tried otherwise,&rdquo she said. &ldquoHe has a rather limited vocabulary when it comes to food. Although he likes good food, he won&rsquot eat certain things.&rdquo
Like, what? Well, as Stewart explained, Snoop had never tasted lobster before she encouraged him to. &ldquoHe would never eat lobster, but then I made him eat Lobster Newberg because it has sauce on it and it&rsquos masked a little bit&hellip He made it on the show and I told him, &lsquoBut it&rsquos lobster!&rsquo and he said, &lsquoBut it doesn&rsquot have any claws or tails!&rsquo He won&rsquot dig it out of a shell, but he&rsquoll eat it if it&rsquos in a cream sauce.&rdquo Good to know.
For those unfamiliar with the deliciousness of Lobster Newberg, it&rsquos an American seafood dish made from lobster, butter, cream, cognac, sherry, eggs and Cayenne pepper. It sounds delicious, so it&rsquos no wonder she was able to convince him to give it a try. And while Snoop and Stewart&rsquos opinions on shellfish may differ, they both agree that Tostitos strips and avocado salsa are tasty. (Stewart admitted she ate an entire jar of the salsa while filming their commercial.)