Spread lobster rolls with butter on each side and toast in a pan over medium heat for 2-3 minutes per side. Line the inside of the bun with a piece of Bibb or leaf lettuce. Mix all the remaining ingredients together, salt and pepper to taste and spoon the mixture into the toasted roll.
food processor, combine the lobster with the mayonnaise, tarragon and
For Egg Rolls:
Preheat oven to 425
FOR SPRING ROLLS ~ Carefully dip each rice paper
cups of flour for my rolls.
Once the dough
Combine all ingredients for the rolls except for the beef, rice and cous
FOR THE ROLLS ~ In a large mixer bowl,
br>Bake as normal.
For dinner rolls.
Mix in bread
For the rolls: Mix two cups of the
LOBSTER & SHRIMP FILLING:
Add all
-Whisk mayonnaise,lemon juice, mustard, oil, tarragon hot sauce, salt & pepper in medium bowl. Gently toss in lobster meat and cover with plastic wrap or foil and refrigerate for at least 1hr. or until chilled.
-Place hoagie rolls under broiler for just a few seconds or until lightly toasted. Fill each hoagie roll with lobster meat.
n a steamer. Add lobster tails; steam for 3 minutes. Remove from
Combine lobster meat and mayonnaise in medium bowl.
Season to taste with salt and pepper.
Butter along outside surfaces of hot dog rolls.
Heat medium skillet over high heat.
Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side.
Open rolls.
Fill with lettuce, then lobster mixture, serve immediately.
Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.
nd cool.
Pick out lobster meat from the shells, cutting
Steam lobster meat that has been thawed with cooking sherry, white wine or water for 6 to 10 minutes depending on amount and size.
Immediatley rinse in cold water to stop cooking process and refrigerate until ready to use.
Combine Onion, Celery, and Avocado.
Add lemon Juice, Salt, Pepper, melted butter, and Hot sauce.
Stir in Lobster , scoop into buns and enjoy.
FORMING THE ROLLS. The recipe will make 24 rolls. To get even sized rolls, I
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
In medium bowl, combine celery, mayonnaise, basil, lemon juice, black pepper, salt and red pepper sauce.
Fold in lobster until combined.
Cover and refrigerate at least 20 minutes.
o a boil.
Stir lobster tails and shrimp into the