- Sep 15, 2012
- 19,756
- 17,775
Well after an unsuccessful day of working on the lawn mower it was finally dinner time, and boy did I work up an powerful appetite. The local grocer had a seafood special running and live lobster was main attraction. So at 6.99 a pound for the 1.25 to 1.5 pounders I picked up four. To top it off their flyer had an additional $1.00 off per pound coupon. The wife and I ate the first two on Friday night. They were done the usual way by boiling them and dipping the meat in butter. Saturday night I decided to make some lobster rolls and man-oh-man am I glad I did.
I hope you enjoy...
Here are the two unwilling participants - boiled up and waiting to be deshelled:
...and another just for posterity reasons.
Post deshelling - a glimpse of the meat:
Cut up into small bites and in the mixing bowl with a oversized tablespoon of mayo, pinch of fresh ground pepper, salt and garlic. I tasted the mix and decided not to add any lemon this time. They didn't need it. Covered them up with plastic wrap and into the fridge they went.
Time to get the scallops and buns ready. These were wet-scallops as they didn't have the dry ones in stock. Seasoned with garlic, salt, and ground pepper. Then into a hot frying pan with a few pads of butter and some olive oil. The buns also went onto their own pan with a lite garlic powder/butter mix to toast up the outside.
...and the results
Pretty darn tasty if I do say so myself. We got five lobster rolls out of these two beauties, and will be looking forward to the next sale. Even thou it's more work. The wife and I actually prefer the smaller lobsters to the larger ones. They're a bit more tender. Next time I will also add in a small amount of hot sauce to change things up a little.
Again thanks for looking.
Chris
I hope you enjoy...
Here are the two unwilling participants - boiled up and waiting to be deshelled:
...and another just for posterity reasons.
Post deshelling - a glimpse of the meat:
Cut up into small bites and in the mixing bowl with a oversized tablespoon of mayo, pinch of fresh ground pepper, salt and garlic. I tasted the mix and decided not to add any lemon this time. They didn't need it. Covered them up with plastic wrap and into the fridge they went.
Time to get the scallops and buns ready. These were wet-scallops as they didn't have the dry ones in stock. Seasoned with garlic, salt, and ground pepper. Then into a hot frying pan with a few pads of butter and some olive oil. The buns also went onto their own pan with a lite garlic powder/butter mix to toast up the outside.
...and the results
Pretty darn tasty if I do say so myself. We got five lobster rolls out of these two beauties, and will be looking forward to the next sale. Even thou it's more work. The wife and I actually prefer the smaller lobsters to the larger ones. They're a bit more tender. Next time I will also add in a small amount of hot sauce to change things up a little.
Again thanks for looking.
Chris
