Lobster roll with lemon aioli

Name: Lobster roll with lemon aioli
Prep time: 20 min
Cook time: 20 min
Yield: 2
Cuisine: Québécoise
Ingredients: 2 medium lobsters, alive; 250ml 1% sour cream; Zest and juice from half a lemon; 2 garlic cloves, finely chopped; Salt and ground pepper; 3 tablespoons butter + a bit for the buns; 1/2 teaspoon fresh tarragon, finely chopped; Pinch of salt; Pinch of ground cayenne pepper; 1 1/2 cup hearts of romaine salad, finely sliced; 1 cup sharp cheddar, grated; 2 submarine bread buns, sliced open lengthwise but still attached; About 5 Tostitos chips, crushed in small crumbs

Preparation 20 min
Refrigeration 20 min
Cooking 20 min
Servings 2
Freezing Absolument

Ads

Ingredients

2 medium lobsters, alive
250ml 1% sour cream
Zest and juice from half a lemon
2 garlic cloves, finely chopped
Salt and ground pepper
3 tablespoons butter + a bit for the buns
1/2 teaspoon fresh tarragon, finely chopped
Pinch of salt
Pinch of ground cayenne pepper
1 1/2 cup hearts of romaine salad, finely sliced
1 cup sharp cheddar, grated
2 submarine bread buns, sliced open lengthwise but still attached
About 5 Tostitos chips, crushed in small crumbs

Ads

Preparation

Remove the elastic bands from the claws and cook the lobsters for 12 minutes in a big sauce pan ( or two ) filled with very salted boiling water. Pour in a strainer and let drain for about 5 minutes. Destroy the lobsters in order to extract the meat, coarsely chop and set aside.
Meanwhile, prepare the aioli! In a bowl, add the sour cream, zest, lemon juice and the garlic. Season with salt and pepper, stir well then throw in fridge for about 20 minutes.
In the microwave, melt the butter in a small bowl for about 30 seconds. Add the tarragon, salt and cayenne pepper. Stir well and set aside.
In a skillet at medium heat, add the lobster meat and the tarragon butter then cook for about 2-3 minutes to heat up and coat well! Turn off heat but keep warm.
Meanwhile, baste the ins and outs of the buns with melted butter then lightly grill them in a pan ( or on the bbq ) at medium-high heat.
Throw the salad, cheese and lobster meat in a big bowl then toss to combine.
It’s now time to assemble your crazy snack! Spread about 2 teaspoons of aioli on each internal bun parts and then add a ton of lobster mix in it! Sprinkle 2 tablespoons of Tostitos crumble on top then eat right away!