Twisted Lobster Roll

 

My husband and I both love seafood. So for Valentines Day, I made a coursed meal that included seafood and this Twisted Lobster Roll was a fun rendition I did for the second course.

Living in Wisconsin, we don't have the luxury of fresh Lobster but when I saw these fresh lobster claws at our grocery store, I knew I wanted to use them! This is a fun twist on a lobster roll where you have each component and flavor, but in a lightened up version!

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This is a recipe for two Twisted Lobster Rolls but can easily but duplicated to feed whatever crowd you may have! If you cant find fresh Lobster claws, there are some great canned lobster/crab meet options that could be a good alternative as well.

To start, place a pot of salted water over medium-high heat until there is a slight boil. Place the lobster claws in the water and cover the pot, letting them cook for 8-10 minutes or until Lobster Claws are bright red. Remove from the water and set aside to cool.

While the lobster is cooling so we can handle it, we can get two sauces started! The first is an avocado cream sauce that will cover the celery pepper salad.

In a blender, add half of a ripe avocado along with the juice and zest of 1 lime, 1 clove of garlic, almond milk, fresh parsley, fresh dill, and salt. Blend until smooth and place in the refrigerator for flavors to blend and until you are ready to serve.

For the second sauce, melt 1 tbs of butter and add in garlic, parsley, dill, and lemon juice and zest.  I make this ahead of time so the garlic and herbs can penetrate the butter. Place in the refrigerator until you are ready to serve as well and you can just microwave beforehand to melt.

For the celery and pepper salad, finely chop the celery and the green pepper. Place them in a bowl and sprinkle with 1 tsp of Old Bay Seasoning. 

Finally, take a piece of toast such as rye or sourdough and cut into small cubes. Toss in some olive oil and bake in a 350 degree oven for 10 minutes or until toasted. Remove and let cool.

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Now that we have everything prepped, its an easy assembly!

Lay a piece of Boston Lettuce down on a plate. Add the avocado lime dressing to the bowl of celery and peppers and toss to evenly coat. Place half of the mixture on each piece of lettuce.

Crack the lobster claws and remove the meat. Place each claw on top of the celery pepper salad and drizzle the melted garlic herb butter over top of each.

Finally, sprinkle a couple of the toasted croutons on top for a great crunch!

This is a easy but impressive dish and perfect for a fun dinner date, dinner party, or Friday Fish Fry twist! Hope you all enjoy it as much as we did!

 

 

 

WHAT YOU'LL NEED

  • 2 Lobster Claws
  • 1 stalk of Celery
  • 2 tbs Finely Chopped Green Bell Pepper
  • 1 tsp Old Bay Seasoning
  • 1 piece of your favorite bread
  • 2 pieces of Boston lettuce
  • Avocado Lime Dressing
  • 1/2 Ripe Avocado
  • 1 tbs Nut Milk
  • Juice and Zest of 1 Lime
  • 1 clove of Garlic
  • 1 tbs Fresh Parsley
  • 1 tbs Fresh Dill
  • 1/4 tsp Salt
  • Garlic Herb Butter
  • 1  tbs Butter
  • 1/2 of a Lemon, juice and zest
  • 1 tsp fresh Garlic
  • 1 tsp Fresh Dill
  • 1 tsp Fresh Parsley

STEP BY STEP.

  1. Place a pot of salted water over medium-high heat until there is a slight boil. Place the lobster claws in the water and cover the pot, letting them cook for 8-10 minutes or until Lobster Claws are bright red. Remove from the water and set aside to cool. Once cool, crack the shell and remove the meat.
  2. For the avocado lime dressing, In a blender, add half of a ripe avocado along with the juice and zest of 1 lime, 1 clove of garlic, almond milk, fresh parsley, fresh dill, and salt. Blend until smooth.
  3. For the Garlic Herb Butter, melt  butter and add in garlic, parsley, dill, and lemon juice and zest.  
  4. Finely chop the celery and the green pepper. Place them in a bowl and sprinkle with 1 tsp of Old Bay Seasoning.
  5. Take a piece of toast such as rye or sourdough and cut into small cubes. Toss in some olive oil and bake in a 350 degree oven for 10 minutes or until toasted. Remove and let cool. 
  6. Add the Avocado Lime dressing to the celery pepper salad and toss to evenly coat. Place half on each piece of Boston Lettuce.
  7. Place one Lobster Claw on top of the salad and drizzle the melted garlic herb butter over the top of each. 
  8. Sprinkle on the toasted croutons and enjoy!