Canadian Lobster Roll
- š¦ Freshly caught Prince Edward Island lobsters, pre-steamed 2, 2-3 lbs each
- š Brioche/hot dog hybrid buns 3
- š 1 lemon for zest and juice
- šæ Fresh parsley finely diced
- š Fresh basil finely diced
- š§ Green onion finely diced
- š„ 1 stalk celery crisp, finely diced
- š„ Hellmann's Plant-Based Mayo approximately 1/2 cup
- š§ Butter thin layer for spreading on buns
- š§ Windsor Salt
- š¶ļø Pepper
A light yet luxurious main course featuring succulent Prince Edward Island lobsters and toasted brioche buns, celebrating the flavors of the Canadian East Coast.
Delight in the flavors of the Canadian East Coast with our exquisite Canadian Lobster Roll, featuring succulent Prince Edward Island lobsters and a perfectly toasted brioche bun. This dish is a true culinary celebration of fresh, high-quality seafood and is ideal for a light yet luxurious main course. Follow along to create this iconic Canadian masterpiece.
Ingredients
š¦ Freshly caught Prince Edward Island lobsters, pre-steamed 2, 2-3 lbs each
š Brioche/hot dog hybrid buns 3
š 1 lemon for zest and juice
šæ Fresh parsley finely diced
š Fresh basil finely diced
š§
Green onion finely diced
š„ 1 stalk celery crisp, finely diced
š„ Hellmann's Plant-Based Mayo approximately 1/2 cup
š§ Butter thin layer for spreading on buns
š§ Windsor Salt
š¶ļø Pepper
Instructions
1- Prepare the Veggies and Herbs:
- Finely dice the parsley, basil, and green onion. Set aside.
- Dice one crisp celery stalk finely, ensuring it retains its crunch.
2- Zest and Juice the Lemon:
- Zest the entire lemon using a metal flat grater/zester. Cut the lemon in half and squeeze the juice into a bowl.
3- Prepare the Mayo Mixture:
- In a small metal mixing bowl, combine 1/2 cup of Hellmann's Plant-Based Mayo with the lemon zest and juice.
- Season with Windsor Salt and pepper. Mix thoroughly.
- Add the diced parsley, basil, green onion, and celery to the mixture. Stir to combine.
4- Process the Lobsters:
- On a black textured kitchen mat, place the steamed lobsters. Twist off the tails and claws.
- Use a Shun Classic 8-inch Chef's Knife to crack open the claws gently. Extract the meat from claws, knuckles, and tails.
- Roughly chop the lobster meat into chunky pieces.
5- Combine Lobster and Mayo Mixture:
- Add the chopped lobster meat to the bowl with the mayo mixture.
- Fold gently to combine, ensuring you maintain the lobster's chunky texture.
6- Prepare and Toast the Buns:
- Slice the brioche/hot dog hybrid buns lengthwise, being careful not to cut through the sides completely.
- Use a small utility knife to spread a thin layer of butter on the cut sides.
- Heat a non-stick skillet over medium-low heat on an electric coil stovetop.
- Place the buttered buns cut-side down in the skillet, toasting for 3-4 minutes on each side until golden brown.
7- Assemble the Lobster Roll:
- Place a toasted bun on a white serving plate.
- Generously spoon the lobster mixture into each bun.
- Garnish with some extra chopped herbs or green onions on top.
Prep Time: ~20 minutes
Cook Time: ~10 minutes
Total Time: ~30 minutes
Servings: 3
Calories: Not specified
Proteins, fats, carbohydrates per serving: Not specified
Equipment: Shun Classic 8-inch Chef's Knife, metal mixing bowl, non-stick skillet, white square-ish serving plates
Cooking Tips:
- Use fresh PEI lobsters for the best flavor.
- Pre-steamed lobsters save significant preparation time.
- For an authentic lobster roll presentation, slice buns from the top.
- Ensure celery remains crisp for added texture.
- Use the back of the knife to crack claws gently.
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Canadian Lobster Roll
Posted by Waivio guest: @waivio_hivecooking
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