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Lobster Rolls

  • Category: Sandwich, Seafood
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 6 as a main, 12 as an appetizer
  • Preparation Time: 20 minutes
  • Total Cooking time: 15 minutes

Autumn chill is arriving fast, and this positively decadent sandwich is a wonderful homage to the blustery northeastern seaboard and the most famous export: lobster. A light butter and white wine poaching liquid serves to enhance the already rich and sweet tones of the shellfish which is then enveloped in a mayonnaise, sour cream, and spicy mustard dressing that is combined with the light crunch of marinated carrots to make the finished sandwich all the more memorable for a crisp autumn weekend lunch.

Amount Measure Ingredients
6   Sweet French Rolls
2 tsp Olive Oil
1 clove Garlic,peeled
1 1/2 lbs lobster meat, uncooked (Slipper tail, Spiny, or Maine)
2 tbsp butter or margarine
1/2 cup white wine
1 tsp lemon juice
1/2 tsp Garlic Powder
1 1/2 cup Carrots, cut into thin matchsticks
1 tbsp cider vinegar
1 tbsp red wine vinegar
1/2 tsp Garlic Powder
1/4 tsp Garlic Salt
1/2 tbsp Sugar
1/4 tsp Salt
1/2 tsp Soy Sauce
2 tbsp Mayonaise
2 tbsp sour cream
1 tsp Brown mustard
2 cups shredded lettuce, or 6 leaves Greenleaf lettuce

To prepare:

Shell and De-vein the lobster meat, then dice into ½”-¾” chunks. Sauté in the butter, white wine, lemon juice and garlic powder over medium heat approximately 5 minutes or until opaque and firm. Remove from heat and set aside in refrigerator until completely cooled. Combine carrot shreds with the cider and red wine vinegar, garlic powder, garlic salt, sugar, salt and soy sauce in a small glass or plastic bowl, stir to coat completely then cover and refrigerate at least 20 minutes to marinate. Remove the lobster meat from the refrigerator, and drain off the poaching liquid. Fold the mayonnaise, sour cream, and brown mustard into the lobster meat. Slice each French roll in half lengthwise, and then rub the cut surface of each half with the peeled garlic clove. Brush each half lightly with olive oil then toast under a broiler until lightly browned. Complete the sandwich by spooning the lobster and dressing equally among the rolls. Place 2-3 tbsp. drained marinated carrot sticks on top and either a leaf of lettuce or the shredded lettuce. Slice sandwich in half and serve with a small stack of marinated carrots for garnish.