0.0 – 0 reviews • Lobster
| Level: |
Intermediate |
| Total: |
50 min |
| Active: |
50 min |
| Yield: |
2 sandwiches |
Ingredients
- 8 ounces (2 sticks) butter
- 6 egg yolks
- 4 to 6 tablespoons fresh lemon juice
- Pinch cayenne
- 1/2 teaspoon salt
- Pinch ground pepper
- Oil, for frying
- 2 quarts all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons garlic powder
- 2 tablespoons seafood boil seasoning, such as Old Bay
- Salt and ground pepper
- Soda water and/or beer
- 7 ounces fresh picked cooked Maine lobster meat
- 2 brioche buns
- Shredded lettuce, for topping
- Chopped cooked bacon, for topping
- Chopped fresh parsley, for garnish
Instructions
- For the brown butter hollandaise: In a small saucepan, melt butter. Allow butter to continue cooking at a very low simmer until the solids fall to the bottom and the rest of the butter gets browned with a very nutty aroma. Turn off heat and set aside.
- In a double boiler, whisk together yolks and lemon juice. Slowly whisk in melted butter until smooth and creamy, about 10 minutes. Season with cayenne, salt and pepper.
- For the tempura: Bring oil to 350 degrees F in a deep-fryer or Dutch oven. Whisk together the flour, cornstarch, garlic powder, seafood seasoning and some salt and pepper, then whisk in enough soda water and/or beer to make a batter.
- Divide the lobster meat into two and thread a portion onto each of 2 skewers. Coat in tempura batter. Fry the lobster until golden, about 2 minutes.
- For the lobster roll: Toast brioche buns on both sides. Add lettuce to buns. Place a lobster skewer on a bun, then pull out the skewer. Repeat with remaining skewer and bun. Drizzle 2 ounces hollandaise over each bun. Top each with bacon. Garnish with parsley.
Nutrition Facts
| Serving Size |
1 of 20 servings |
| Calories |
307 |
| Total Fat |
11 g |
| Saturated Fat |
6 g |
| Carbohydrates |
43 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
8 g |
| Cholesterol |
79 mg |
| Sodium |
202 mg |
