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A Cooking Adventure with Thom

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Lobster Rolls

with Lemon Vinaigrette and Garlic Butter

Recipe courtesy of Gourmet Magazine

July 2009, Page 28

Lobster Rolls with Lemon Vinaigrette and Garlic Butter

Servings: 6





4 (1-to 1-lb) live lobsters

3 Tablespoons fresh lemon juice

⅓ cup extra-virgin olive oil

cup thinly sliced scallions

cup finely chopped peeled celery

cup celery leaves

cup chopped flat-leaf parsley

stick unsalted butter

3 garlic clovers, smashed

6 hot dog buns, preferably top-split

Cooking Method

Prepare a gas grill for direct-heat cooking over medium-high heat.

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes from time they enter water.  Transfer with tongs to an ice bathe and let stand until completely cooled.  Return water to a boil and cook and cool remaining two lobsters.  Remove meat from claws, joints, and tails.  Save carcasses, shells, and any roe for another use.

Whisk together lemon juice, oil, and teaspoon salt in a large bowl.  Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss.  Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter.  Grill, buttered side down, until golden, about 1 minute.

Fill buns with lobster.
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