It’s never too cold for lobster rolls

The other day my dad texted me, “How many do you want?” I waited for a follow up text or photo, but nothing came through. 15 minutes later he stopped by my house (did I mention my parents live embarrassingly close to me?) with some lobster tails he had picked up at the market.

Isn’t lobster a summer/warm weather thing? Yes. But free lobster tastes good anytime.

Since I picked up some sriracha mayo at the store awhile ago, I figured lobster rolls would be an easy dinner to whip up. This makes enough for two people!

You will need:

  • 2 lobster tails
  • 2 sandwich rolls
  • green lettuce
  • chives
  • sriracha mayo (you can also just make this by mixing… sriracha and mayo)
  • old bay seasoning
  • potato wedges

First, preheat your oven and cheat a little by using frozen potato wedges. Toss the wedges with old bay seasoning to give them a little more umph and cook them in the oven according to the instructions on the package.


Bring an inch or so of water to a boil in a large pot and add a steamer basket. Once the water is boiling add your lobster tails and steam for 8 minutes.

Get an ice bath going (honestly, I have no idea if this is necessary but it seemed like a good idea). Place the lobster tails in the ice bath to stop the cooking process and make them cool enough to handle.


Use kitchen shears to cut along the top of the shell, then split it apart and carefully remove the meat. Cut into large cubes and place them in a bowl to mix with sriracha mayo.

To assemble your lobster rolls, toast the bun and add some green leaf lettuce, then add the lobster and top with fresh chives. Serve with potato wedges and enjoy!

 

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