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Lobster rolls

cadran
Preparation :30 min Cooking :10 min
couteau
Difficulty :easy
chapeau-chef
Servings :4 rolls

Because we ALL love the famous Le Grec vinaigrette! They just released the version with 25% less fat and believe me it is EVERY good !!! I incorporated this vinaigrette into my new lobster roll recipe and have no fear, you will LOVE !!!

Ingredients for the lobster

  • 2 medium-sized live lobsters
  • 2 tablespoons Le Grec Original Light vinaigrette
  • 2 tablespoons butter, melted

Ingredients for the salad

  • 2 stalks of celery, diced
  • 1 green onion, thinly sliced
  • 1/2 head of Mirabel frisée lettuce, chopped
  • The juice and zest of 1/2 lemon
  • 1/4 cup mayonnaise
  • 2 tablespoons Le Grec Light vinaigrette
  • Buttered and lightly toasted brioche hot dog buns
  • Salt and pepper from the mill

Preparation

  • In a large saucepan filled with boiling salted water, cook the lobsters for 4 minutes. Remove from the water, rinse thoroughly under cold water and allow to drain for 5 minutes. Cut in half lengthwise.
  • In a bowl, put the vinaigrette and butter, season with salt and pepper and mix. Set aside.
  • Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
  • Place the lobsters on the grates, flesh side up, and cook for 2 to 3 minutes. Generously brush the flesh with the butter. Flip the lobsters and continue cooking for 2 to 3 minutes. Remove from the heat, let cool for 5 minutes and remove the flesh from the carcasses. Roughly chop and put in a salad bowl.
  • Add the rest of the salad ingredients, season with salt and pepper and mix. Fill the loaves and devour!
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