Lobster rolls
- Preparation 30 min
- Cooking 10 min
- Servings 4 rolls
- Freezing I do not suggest
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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
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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!