Recipe of Perfect New England style lobster roll

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, new england style lobster roll. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

New England style lobster roll is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. New England style lobster roll is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook new england style lobster roll using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make New England style lobster roll:

1. Get 8 oz. cooked and shelled lobster (or prawns if preferred)
2. Make ready 3 tbsps. homemade mayonnaise
3. Get 2 tsp. Perrins sauce
4. Take 1 tsp. lemon juice
5. Make ready 1/2 tsp. Tabasco sauce
6. Get 1/2 teaspoon salt
7. Make ready 1/2 teaspoon black pepper
8. Get 1 oz. peeled celery, cut into small squares
9. Make ready 4 tablespoons Spanish extra virgin olive oil (2 tbsps. for the mayonnaise and 2 tbsps. to heat the hot dog rolls)
10. Get 2 whole (uncut) hot dog rolls
11. Take 1 tbsp. finely chopped chives to garnish
12. Get For the mustard mayonnaise:
13. Get 1 egg
14. Prepare 1 tablespoon lemon juice
15. Make ready 1 tablespoon water
16. Take 1 teaspoon Dijon mustard
17. Take 2 tbsps. of Spanish extra virgin olive oil
18. Take 1/2 tsp. salt
19. Take Accompany with potato chips fried in Spanish extra virgin olive oil, green salad and/or pickled cucumbers

Instructions to make New England style lobster roll:

1. Mustard mayonnaise: Put the egg, lemon juice, water and mustard in a mixing bowl. Add 2 tablespoons of extra Virgin Olive Oil slowly while beating everything with a hand mixer until it begins to emulsify. Raise and lower the blender to mix in all the Spanish extra virgin olive oil. The result should be thick. Store it cold.
2. Cut the meat from the lobster tail and claws into 1cm (½ inch) cubes and put them in a bowl.
3. Add the mayonnaise, the Perrins sauce, the lemon juice, the hot sauce, the salt, the black pepper and the celery and mix well. Put in the refrigerator to marinate and cool for at least 1 hour.
4. Make a cut along the center line of the roll from top to bottom, not on the side, and without cutting all the way through. Cut off the edges of the hot dog rolls parallel to the central cut.
5. Heat 2 tablespoon of Spanish extra virgin olive oil over medium heat in a griddle or non-stick frying pan. Shake it to make sure the oil is covering the whole surface of the pan and add the hot dog rolls. Heat them and press them lightly with the fingers so that the roll is slowly browned and heated inside. Once golden remove the roll, add another tablespoon of Spanish extra virgin olive oil and repeat to toast the other side. Remove and open up the roll at the central cut.
6. Stuff the rolls with the marinated lobster and garnish with finely chopped chives on top.
7. This can be served with chips cooked in Spanish extra virgin olive oil, salad or pickles.

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