Lobster Rolls | Recipeish | Gustus Vitae
Lobster rolls! Despite being Irish immigrants who naturally settled on colder, windswept shores and just put those feelings all the way down, well, we're partial to the Connecticut-style over Maine's: serve 'em hot, with only a bit of butter, seasoning, and a few sprigs of parsley. If anything, this is a lobster-first recipe: lobster is delicious, let's not mess with it too much.
- Yield: Serves 2
- Time: About 45 minutes
- Storage Notes: Best if enjoyed right away
- Difficulty: Medium
- 2 small (2 Lb-ish) lobsters
- 1 handful of parsley
- 2 sticks unsalted butter
- 1 large lemon
- 3 Tbs Smoky Lonestar Seasoning
- 1 Tbs Crushed Red Pepper Flakes
- 1 Tbs French Onion Seasoning
- Bring a large pot of salted water to a rolling boil.
- Ikejime your lobsters, remove tail and claws, and add to pot, cooking for 12ish minutes.
- Using the back of a cleaver, break up the shells, and carefully remove meat.
- Trim the rolls, slicing off the sides, and briefly sear in a hot pan to crisp up.
- Bring a small saucepan to medium heat, add butter, and zest lemon before adding juice and Smoky Lonestar Seasoning, Crushed Red Pepper Flakes, and French Onion Seasoning.
- Mince parsley, adding half to the sauce, and reserving the remainder.
- Schuck lobster, and add to saucepan.
- Stir until well coated, around 3 minutes.
- Using a slotted spoon, fill rolls with lobster, then drizzle sauce over.
- Serve and devour - fries, potato chips, and some pickles are the perfect accompaniments, as it a cold beer or cola.