est of one lime.
LOBSTER ROLL WITH LIME AIOLI:
Spread
Boil the lobster for about 16-18 minutes.
Pick apart and cut up in good-sized pieces.
Put the mayonnaise on and mix.
I usually put a little butter on the sides of the roll and place it on the griddle for a couple of minutes to brown it.
Fill it and enjoy.
NOTE: I figure one lobster per roll which would be about 3-5 ounces of meat; this should make a stuffed lobster roll.
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.
Remove the meat from lobsters, chopping into bite-size pieces.
Combine lobster meat, mayonnaise, Dijon, lemon juice, celery and salt and pepper to taste.
Butter hot dog buns and place on grill until toasted, then fill with lobster mixture.
Garnished filled buns with crumbled potato chips, chives and dill pickles.
ized bowl. Mix in chopped lobster; cover with plastic wrap; refrigerate
Mix mayo and lobster, S& P to taste.
Set aside.
Split and butter roll.
Grill roll in a fry pan until until crisp and golden brown.
Remove from heat.
Add a bed of lettuce to roll and top with lobster salad.
Eat immediately while roll is still warm.
Serve with thick slices of tomato and a half dozen olives on the side.
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
Melt Velveeta cheese and butter in top of double boiler.
Add lobster meat and mix well.
Roll out thin slices of sandwich bread with rolling pin (thin as possible).
Trim crusts off first. Spread mixture on bread slices and roll.
Refrigerate or freeze. Brush with melted butter and broil both sides.
Mix together all ingredients while fish is warm.
Place in refrigerator in a covered jar for at least 3 hours.
The haddock will absorb the juice and taste from the lobster.
Serve as a salad or lobster roll.
Combine first five ingredients in a mixing bowl; mix well.
Line the roll with lettuce.
Stuff the lobster salad into the hot dog rolls.
Combine lobster meat, mayonnaise, celery, lemon juice, mustard, salt, and black pepper in a bowl. Refrigerate until needed.
Preheat the oven to 250 degrees F (120 degrees C).
Butter hot dog buns evenly and toast in the preheated oven until lightly golden, 3 to 5 minutes.
Fill toasted buns evenly with lobster mixture. Garnish with potato chips, pickles, chives, and parsley.
Make your favorite roll recipe.
Meanwhile, grate cheese and set aside.
Then, brown hamburger.
Add onion and saute 5 minutes. Add the remaining ingredients; stir together and simmer.
Roll dough into 2 rectangles, 1/4-inch thick.
Spread with cooled hamburger mixture and sprinkle with Mozzarella cheese.
Roll up and slice.
Let rise and then bake at 350\u00b0 for 20 to 25 minutes. They freeze well.
(Optional:
serve hot, topped with a sauce, cream of mushroom soup with peas added.)
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
at least 30 minutes.
Roll and spread the dough into
aste.
Remove lobster meat by twisting off lobster head and discarding
o rest approx. 15 min. Roll out one at a time
inutes.
Fold in the lobster meat and the parsley.
lightly floured rolling pin, roll out the dough to a
hold of a few lobster bodies, swing past a good
elt the butter, add the lobster and season with salt. Cook